Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
93 kcal
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Course
Main Course
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Cuisine
Indian
Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker
Description
The recipe begins by sautéing cumin seeds, garlic, ginger, and optional green chili in oil, building the curry base. Chopped onions and tomatoes are added to the pot with turmeric, coriander, garam masala, red chili powder, and salt, then deglazed to release any browned bits. The peeled and cubed bottle gourd is stirred in and pressure cooked, which softens the vegetable thoroughly while melding the spice flavors.
The curry’s texture is soft and slightly stew-like, with spices providing warmth without overpowering heat. The traditional Indian spice mix brings depth and fragrance that complement the mild lauki flesh. Cilantro garnish adds freshness and a touch of color.
Serve the curry hot alongside Indian bread such as roti or plain rice. The notes advise careful deglazing to avoid the Instant Pot burn warning and suggest adjusting chili to taste, favoring Bird's Eye chili for authentic flavor. This curry can also be adapted for stovetop pressure cookers with adjusted timing.
Ingredients
- 2 bottle gourd peeled and cut into small about 1/2 inch pieces (about 4-5 cups, see post for more details, aka lauki
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka 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 or 1 tbsp Lemon juice, aka amchur
- cilantro to garnish
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 2 teaspoon salt adjust to taste
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
- If the Instant Pot shows a "BURN" message, add 1/4 cup water and scrape the pot before pressure cooking.
- Use Bird's Eye or Thai green chilies for authentic flavor; adjust quantity to suit personal heat preference.
- To reduce liquid after cooking, use the Sauté function to evaporate excess moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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