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–+ servings
Delicious north Indian style lauki sabzi served in a bowl
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5 from 1 vote

Lauki Sabzi

Easy weeknight curry with bottle gourd. Cooked with minimal spices in an onion tomato gravy base, this light and nutritious curry is great with Rotis or rice.
Prep Time12 minutes
Cook Time18 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 6
Calories: 54kcal

Equipment

  • 1 six quart Instant Pot
  • 1 ladle
  • 1 set measuring cups and spoons
  • 1 knife
  • 1 chopping board

Ingredients

  • 1 tbsp peanut oil or ghee (refer recipe notes)
  • 1 tsp cumin seeds
  • 1.5 tsp ginger garlic paste
  • 1 cup finely chopped onions
  • Salt adjust to taste
  • 1 tsp turmeric powder
  • 1.5 tsp ground coriander
  • 1.25 tsp red chili powder
  • 3/4 cup finely chopped tomatoes
  • 1.5 pounds Bottle gourd peeled and chopped
  • 1 cup water
  • 2 tbsp finely chopped cilantro

Instructions

Prep work

  • Chop the gourd and set aside. Finish chopping the remaining veggies and assemble all the ingredients.

Instant Pot Bottle Gourd Curry

  • Insert the inner pot into the Instant Pot. Plug in, press SAUTE MODE on NORMAL and set the timer to 8 minutes.
  • When the display reads HOT, add the oil. After 1 minute, tip in the cumin seeds and allow them to crackle.
  • Now, add the onions and ginger and garlic paste. Mix well and saute till the onions are pink and soft.
  • Immediately tip in the red chili powder, coriander powder and turmeric powder. Stir to combine and cook this mixture for 30 seconds.
  • Add the chopped tomatoes next and stir to combine. Continue to cook till the tomatoes are mushy.
  • When done, add the chopped Lauki pieces and toss them well to combine. Pour in 1 cup water and stir to deglaze the pot.
  • PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot. Turn the VALVE to SEALING.
  • Now, press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 Minutes. Wait for the cooking cycle to complete. Once the cooking cycle is complete, allow the pressure to release naturally.
  • It can take between 20 to 25 minutes for natural pressure release. Open the lid when the pressure releases fully.
  • Gently mash the bottle gourd with the help of a ladle, if you prefer. Finish with a generous amount of finely chopped coriander leaves.

Video

Notes

  1. This recipe can be made on the stove top using a regular pressure cooker or in the Instant pot. 
  2. The Instant Pot version is my choice because I cook rice along with the curry using the Pot in Pot method. So it becomes an easy one pot meal for us.
  3. While this curry is traditionally made with ghee, I have used oil. Feel free to use ghee. The taste is remarkably good.
  4. When cooking this vegetable in an open pan, we do not need much water since Doodhi releases a lot of water and this itself is sufficient to help cook them. However, it is very unsafe to cook without enough liquid in a pressure cooker or the Instant Pot. Which is why we will use 1 cup water for this version.
  5. It is important to use the water mentioned in this recipe to prevent the BURN Signal from popping up, while cooking it in the Instant Pot.
  6. You can find instructions for both Instant Pot and regular stovetop pressure cooker methods in the METHOD section. Refer blog post.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
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