Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi

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This Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi is simple, appetizing, and incredibly flavorful.

instant pot lauki curry

How do I chop bottle gourd for this This Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi?

Firstly, rinse the bottle gourd well. Use a vegetable peeler to peel the bottle gourd’s green skin. Further, cut it into two halves vertically.

lauki closeup

Use a paring knife remove some of the seeds if there are too many. Furthermore chop them bottle gourd into 4 inch cubes.

lauki cut into small pieces

How do I make Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi?

First, select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in mustard seeds, and asafoetida.

saute mustard seeds in instant pot

Next, when the mustard seeds splutter add in the onions, ginger garlic paste, and curry leaves. Sauté the onions for about 2 minutes until the onions turn golden. Moreover, keep stirring.

add onions and curry leaves to instant pot

Furthermore, add in the spices (ground cumin, ground coriander, red chili powder, ground turmeric, and ground ginger), salt, tomatoes, and serrano peppers. And let them sauté for 2 minutes until the tomatoes get mushy. Keep stirring.

add tomatoes and green chili to instant pot

Next, add in the chopped bottle gourd. Give it a good stir. Make sure nothing is stuck to the bottom of the pot. Also, there is no need to add additional water. Bottle gourd gives out water in the cooking process.

add lauki to instant pot

 

 

Press cancel. Close the lid and select manual/high pressure for 8 minutes. When done let the pressure release naturally for 10 minutes. After 10 minutes you can quick release the pressure. 

And transfer it to a serving bowl. Garnish with cilantro.

Serve over basmati rice, or with roti or naan to complete this yummy dish.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kashmiri Paneer

Daikon Radish Kashmiri Curry

Instant Pot Kashmiri Chicken Yakhni

Instant Pot Kashmiri Chicken Aloo

Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi

This Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi is simple, appetizing, and incredibly flavorful. Serve over basmati rice, or with roti or naan.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Easy Lauki, Ghiya Sabzi, Instant Pot Bottle Gourd Curry, Instant Pot Doodhi, Instant Pot Ghiya, Instant Pot Lauki Sabzi, Lauki Ki Sabzi, Lauki Sabzi, Pressure Cooker Bottle Gourd, Pressure Cooker Lauki
Servings: 4
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

  • 1 large bottle gourd (lauki) (4 cups chopped)
  • 4 tbsp oil of choice
  • 1/2 tsp  mustard seeds    (rai)
  • 1/4 tsp asafoetida  (heeng)
  • 1/2 onion (1 cup chopped)
  • 1/2 tsp  ginger garlic paste  (either freshly minced in equal quantities or store bought)
  • 10 curry leaves (kadi patta)
  • 1/3 tsp ground cumin     (jeera powder)
  • 1 tsp  ground coriander     (dhaniya powder)
  • 1 tsp red chili powder  (cayenne pepper)
  • 1/4 tsp ground turmeric    (haldi)
  • 1/2 tsp ground ginger  (sonth)
  • 1 tsp salt
  • 1 tomato (3/4 cup chopped)
  • 3 serrano peppers (small) (hari mirch, slit but still intact) (optional)
  • 1/4 cup fresh cilantro leaves (dhaniya ke patte)

Instructions

Prep

  • Firstly, rinse the bottle gourd well. Use a vegetable peeler to peel the bottle gourd's green skin. Further, cut it into two halves vertically. Use a paring knife remove some of the seeds if there are way to many. Furthermore chop them bottle gourd into 4 inch cubes.
  • Chop the onions, tomatoes and cilantro. Slit the serrano peppers but they still need to be intact.

Cook

  • First, select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in mustard seeds, and asafoetida.
  • Next, when the mustard seeds splutter add in the onions, ginger garlic paste, and curry leaves. Sauté the onions for about 2 minutes until the onions turn golden. Moreover, keep stirring.
  • Furthermore, add in the spices (ground cumin, ground coriander, red chili powder, ground turmeric, and ground ginger), salt, tomatoes, and serrano peppers. And let them sauté for 2 minutes until the tomatoes get mushy. Keep stirring.
  • Next, add in the chopped bottle gourd. Give it a good stir. Make sure nothing is stuck to the bottom of the pot. Also, there is no need to add additional water. Bottle gourd gives out water in the cooking process.
  • Press cancel. Close the lid and select manual/high pressure for 8 minutes. When done let the pressure release naturally for 10 minutes. After 10 minutes you can quick release the pressure. 

Notes

You can eliminate or reduce the serrano peppers if you cant tolerate heat.
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