Louki hari matar shorba, a bottle gourd and green pea soup, is my go-to light dinner when I want something warm but not heavy. The gourd and peas simmer in a tomato broth perfumed with cloves, cinnamon, and gentle ground spices, then get a silky finish of cream. Start to finish it takes just 40 minutes, and most of that is hands-off simmering.
Growing up, bottle gourd was a staple, but I never realized its incredible versatility until I started experimenting. It’s the perfect sponge for rich, warming spices. Today, I’m sharing my favorite way to prepare it: a comforting Louki Hari Matar Shorba. This rich, lightly spiced tomato broth with sweet green peas and melt-in-your-mouth bottle gourd is like a warm hug in a bowl. I just know it will become a regular in your weeknight dinner rotation!
Ingredients
• Prep & Cook Time: 30–40 minutes
• Yield: 4 to 6 servings
• 2 tbsp / 30g (1.06 oz) tomato paste
• 0.5 cups / 120g (4.2 oz) water or vegetable stock
• 0.5 cups / 120g (4.2 oz) heavy cream
• 4 whole cloves
• 0.5-inch piece of cinnamon stick
• 1 tsp / 3g (0.11 oz) turmeric
• 1 tbsp / 5g (0.18 oz) ground coriander
• 0.25 tsp / 1g (0.04 oz) ground fennel
• 0.5 tsp / 2g (0.07 oz) garam masala
• 0.125 tsp / 0.5g (0.02 oz) mild asafetida powder (hing)
• 0.25 tsp / 1g (0.04 oz) paprika
• 2 tbsp / 28g (0.99 oz) ghee OR 1 tbsp / 14g (0.49 oz) unsalted butter
• 1 fresh green serrano chili, whole or slit
• 6-8 fresh curry leaves
• 3 medium-sized tomatoes / 455g (16 oz), seeded and diced
• 2 small bottle gourds / 570g (20.1 oz), peeled and cut into 0.75-inch cubes
• 1 cup / 140g (4.9 oz) fresh or defrosted frozen peas
• 1 tsp / 6g (0.21 oz) salt
• 1 tbsp / 3g (0.11 oz) finely chopped fresh coriander
• 1 tbsp / 3g (0.11 oz) finely chopped fresh mint
Instructions
1. In a small bowl, whisk together the tomato paste, water or vegetable stock, and heavy cream until the mixture is completely smooth.
2. Place a heavy-bottomed saucepan over low heat. Add the ghee or butter, the whisked tomato-cream liquid, and all remaining EXCEPT for defrosted frozen peas (if using fresh peas, add them now).
3. Cover the saucepan and let the shorba simmer gently over low heat for 30 to 40 minutes, stirring occasionally. Cook until the bottle gourd and tomatoes are butter-soft and the liquid has reduced to a thick broth. If needed, add a splash of water to prevent sticking.
4. If using frozen peas, gently fold them in during the final 2 to 3 minutes of cooking to heat through without losing their vibrant color.
5. Carefully locate and remove the whole cloves, cinnamon stick, and green chili before serving. Ladle the hot shorba into deep bowls.
Nutritional Information
• Per Serving (based on 6 servings)
• Calories: 156 kcal
• Carbohydrates: 11g
• Protein: 3g
• Fat: 12g
Pro Tips
• 1. If your bottle gourd is over 12 inches long, its seeds will be tough. Cut it in half and use a spoon to scrape out the spongy, seed-filled center before cubing the firm flesh.
• 2. For the deepest flavor, warm the ghee or butter before adding your dry spices. This allows the fat to carry the flavor compounds throughout the entire dish.
• 3. Whisking the cream with the tomato paste and water before heating helps stabilize the dairy, preventing it from curdling in the acidic tomato base and ensuring a silky smooth broth.
• 4. Always add defrosted frozen peas at the very end. A quick 2-minute simmer keeps them bright green and sweet, while overcooking will make them mushy and dull.
FAQ
Q: Can I make this Louki Shorba vegan and dairy-free
A: Absolutely! To make this recipe vegan, simply substitute the ghee or butter with a neutral oil like avocado oil or coconut oil. For the heavy cream, use full-fat coconut milk or a homemade cashew cream for a similarly rich and silky texture. The flavor will be just as delicious.
Q: How can I add more protein to this vegetarian soup
A: To make this a more protein-rich meal, consider adding 1 cup (240 ml) of cooked chickpeas or a 1/2 cup (480 ml) of red lentils along with the bottle gourd. The red lentils will dissolve and naturally thicken the shorba. For a non-vegan vegetarian option, you could also stir in some crumbled paneer during the last 5 minutes of cooking.
Q: How do I store and reheat leftover bottle gourd soup
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally until warmed through. Avoid boiling, as this can cause the cream-based broth to separate. The flavors often meld and taste even better the next day.
Q: What is asafetida and is there a substitute
A: Asafetida (hing) is a pungent spice used in Indian cooking that adds a savory, onion-like flavor. If you don’t have it, you can omit it or substitute it with a combination of 1/4 teaspoon (20 ml / 0.7 fl oz) garlic powder and 1/4 teaspoon (20 ml / 0.7 fl oz) onion powder. If you have a gluten sensitivity, be sure to purchase a gluten-free variety of asafetida, as it is often compounded with wheat flour.
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Louki Hari Matar Shorba (Bottle Gourd and Green Pea Soup)
Ingredients
Method
- In a small bowl, whisk together the tomato paste, water or vegetable stock, and heavy cream until the mixture is completely smooth.
- Place a heavy-bottomed saucepan over low heat.
- Add the ghee or butter, the whisked tomato-cream liquid, and all remaining EXCEPT for defrosted frozen peas (if using fresh peas, add them now).
- Cover the saucepan and let the shorba simmer gently over low heat for 30 to 40 minutes, stirring occasionally.
- Cook until the bottle gourd and tomatoes are butter-soft and the liquid has reduced to a thick broth. If needed, add a splash of water to prevent sticking.
- If using frozen peas, gently fold them in during the final 2 to 3 minutes of cooking to heat through without losing their vibrant color.
- Carefully locate and remove the whole cloves, cinnamon stick, and green chili before serving. Ladle the hot shorba into deep bowls.
