Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker
User Reviews
4.8
129 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
3
-
Calories
93 kcal
-
Course
Main Course
-
Cuisine
Indian
Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker
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A traditional North Indian curry, Lauki or Bottle Gourd Curry prepared in an onion-tomato base with ginger, garlic and spices.
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Ingredients
- 2 Bottle Gourd (Lauki) peeled and cut into small about 1/2 inch pieces (about 4-5 cups, see post for more details)
- 1 tablespoon oil
- 1 teaspoon Cumin seeds (Jeera)
- 4 cloves garlic finely chopped
- 1" inch ginger finely chopped
- 1 green chili pepper (optional) Bird's eye or another variety
- 1 onion large chopped (about 1.5 cups)
- 2 tomato large chopped (about 1.5 cups)
- 1 teaspoon dry mango powder (Amchur) or 1 tbsp Lemon juice
- cilantro to garnish
Spices
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 2 teaspoon salt adjust to taste
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Instructions
- Start the instant pot in sauté mode and heat oil in it. Add cumin, ginger, garlic and green chillies.
- Once the garlic has turned golden brown, add the chopped onions and sauté for 2 minutes.
- Add in the chopped tomatoes, spices and salt. If anything is stuck to the bottom of the pot, scrape it. If needed, add 2-3 tbsp of water and deglaze the pot.
- Add the cut Lauki pieces and stir well. Press Cancel and close lid with vent in sealing position. (see notes)
- Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes. When the instant pot beeps, do 10 minutes NPR which means release the pressure manually after 10 minutes.
- Stir the curry and garnish with cilantro. Lauki curry is ready to be served with roti or rice.
Stovetop Instructions
- If you are making Lauki in a stovetop pressure cooker, give 1-2 whistle and let the pressure release naturally. All the other steps remain the same.
Notes
- Burn: If your instant pot is shown BURN in the past, add 1/4 cup of water and deglaze the pot before pressure cooking. You might have to put the instant pot on sauté at the end to reduce the liquid.
- Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Sodium
1608mg
(67%)
Potassium
294mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
705IU
(14%)
Vitamin C
19.2mg
(21%)
Calcium
35mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 1608mg | 67% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 19.2mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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