Bottle Gourd Curry (Lauki) in a bowl with roti and ghee
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4.73 from 11 votes

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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: North Indian
Keyword: authentic, easy, instant pot, pressure cooker
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 3
Calories: 93kcal
Author: Meeta Arora

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 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

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

Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Sodium: 1608mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 19.2mg | Calcium: 35mg | Iron: 1.1mg