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Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker

A traditional North Indian curry, Lauki or Bottle Gourd Curry prepared in an onion-tomato base with ginger, garlic and spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 3
Calories: 93 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Start the instant pot in sauté mode and heat oil in it. Add cumin, ginger, garlic and green chillies.
  2. Once the garlic has turned golden brown, add the chopped onions and sauté for 2 minutes.
  3. 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.
  4. Add the cut Lauki pieces and stir well. Press Cancel and close lid with vent in sealing position. (see notes)
  5. 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.
  6. Stir the curry and garnish with cilantro. Lauki curry is ready to be served with roti or rice.
Stovetop Instructions
    Cup of Yum
  1. 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

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

% 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.