A very simple and traditional North Indian curry Bottle Gourd or Lauki Curry. I made this Lauki Curry in Instant Pot or Pressure Cooker and it is unbelievably tasty…and not to forget super nutritious.
There are many names for Bottle Gourd. Here are a few I could find:
- Bottle Gourd (the obvious)
- Cucuzza (the Italian name)
- Opo Squash or Opu Squash (the Asian name)
- Calabash (another Asian name)
- Lauki (the Indian name)
- Dudhi (another Indian name)
- Ghiya (another Indian name)
- Sorakaya (another Indian name)
- Long Melon
Wow…this must be really popular…so many names!!
The interesting thing is that I did not eat this curry at all growing up, similar to this Ridge Gourd Curry (Turai ki subzi). Always thought it was not tasty, as it did not look that appealing. However now that I have tasted and started eating it, it has become such a regular in our home. My perception has changed completely…. “It is super tasty and nutritious”. Here is another variation of lauki cooked along with lentils, called Lauki Chana Dal.
This curry is a staple in North Indian homes. It is a regular for the mom after delivering a baby, especially during the first 40 days, as it is very light and easy to digest. It is my grandfather’s favorite, who only eats 3-4 very light vegetables which his body can digest easily…I am proud to say he is running strong at 99. We are eager to celebrate his century soon. Okay…back to preparing Lauki now!
How to make Lauki or Bottle Gourd Curry in Instant Pot
I am preparing Lauki curry in Instant Pot, however the same recipe can be followed in a stovetop pressure cooker.
Start with heating the instant pot in Sauté mode. Add oil, cumin, ginger, garlic and green chillies. Once the garlic has turned golden brown, add the chopped onions and sauté for couple of minutes. Add in the chopped tomatoes, spices and salt.
Now add the cut lauki pieces. No need to add water to this curry, lauki has so much intrinsic water and it will cook in it.
Change the instant pot setting to manual mode for 6 minutes. When the instant pot beeps, do 10 minutes NPR, which means let the pressure naturally for 10 minutes, then manually release the pressure. The center image below shows how it looked when I opened the instant pot. Give it a good stir and see the curry in the right image. Garnish with cilantro and it is ready to be devoured.
Doesn’t it look delicious! Enjoy this bottle gourd curry with roti or rice.
If you are looking for more punjabi recipes, check out Rajma Masala, Kala Chana, Saag Paneer, Pumpkin Curry recipes on piping pot curry.
Lauki / Bottle Gourd Curry - Instant Pot Pressure Cooker
Ingredients
- 2 Bottle Gourd (Lauki) cut into small about 1/2 inch pieces (about 4-5 cups)
- 1 tbsp Oil
- 1 tsp 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 tsp Dry Mango powder (Amchur) or 1 tbsp Lemon juice
- Cilantro to garnish
Spices
- 2 tsp Coriander powder (Dhaniya powder)
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Garam masala
- 1 tsp Kashmiri red chili powder adjust to taste
- 2 tsp 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Hi,
Thank you for all the tasty recipes.. I’ve been following your blog since few weeks and tried some of your recipes and they turned out to yummy .
I regularly make Lauki, this time I want to try in IP. The recipe calls for 6 min pressure mode, is it 6min high pressure ( like for chicken ? ) ?
Thank you
Hi Sindhu – So glad to hear you are enjoying the recipes. For Lauki, it is high pressure for 6 minutes. I will clarify in the recipe too. Thank you!
Hello,
If i wanted to make this with the addition of chana dal, what would the measurements be? Thank you!
Is there any mobile app of yours on Google Play Store or app store of iPhone.
Currently I don’t have a mobile app for my recipes. Maybe something in the future 🙂
Hi Meeta,
I would to try this recipe with about 2 cups of chopped bottlegourd and 1/4 cup of Chana dal. Should the pressure cooking time still be 6 mins in the Manual setting and 10 mins of NPR?
Thank you for your help!
Dhanya
Hey Dhanya – That time would work. I suggest to soak the chana dal for about an hour before using, so it cooks perfectly in the same time. Hope you enjoy it!
Thank you for the prompt reply, Meeta. Looking forward to adding this healthy dish to my meals. 😊
Thanks I will make it again. Let you know. Thanks again for wonderful recipes
I cooked the lauki sabazi. But I turn the instant pot cook 6 mins got burn sign. I opened it scraped it and then started again burn sign by then the silver tong was up waited 10 mins then opened it. What should I do when there is burn sign thx.
Hey Indra – Sorry to hear you got the burn sign. The newer models of instant pot are much more sensitive now. Here is what I recommend – After sauteing the onions and tomatoes, make sure nothing is stuck to the bottom of the pot. If anything is stuck, add some water and scrape it off. Then stir in lauki and continue the recipe. Hope that helps. And I hope you enjoyed the curry.
Thx loved the recipe. After sauté nothing was sticking as soon as I turn the cook pressure mode after a 1 min got the burn sign opened it scraped it then turn on and then got the burn sign again. You think after scraping if I add some water that would help. After it is done then put on sauté mode and cook. Thx for replying. Enjoying your recipes
Glad you enjoyed the recipe. I agree that adding some water would help. Maybe add 1/4 to 1/2 cup water. Do share if this works when you make it next time 🙂
I tried this recipe in the insta pot, and it is turned out yum!
I have also tried your cauliflower sabzi, it was also great.
Thanks.
Hey Namita – Thank you! I am glad you enjoyed it 🙂
My Pakistani neighbor grows these and gave me one to try, so I’m googling recipes. Some say to peel it. It does seem rather hard. What do you recommend?
Try peeling it using a peeler. That is how I do it. Then chop into small pieces to make this curry. Other options are to add it to Sambar or to a soup.
Approximately how many cups do of lauki squash do you use? Mine are huge!
Hey Alison – I cant think of how many cups, maybe 3. The lauki were about 10 inches long, that might give you a better idea. Hope you enjoy it!
Absolutely, thank you! I read that some prefer to pick them small, and some large (we picked some at about 10 inches, others grew to 2 feet or more!). What do you recommend/prefer? Does the flavour change much, or just the texture, as they grow larger?
I have never grown lauki myself. However when buying from the store, my mom always suggested to buy smaller one’s. Oh..and she also pricked them with her nails to check if they are tender. Hope that helps!
My husband just made this for dinner, and it is absolutely delicious! Thank you so much for the recipe.
Glad you enjoyed it. It certainly is a favorite in our house too ????