This Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi is simple, appetizing, and incredibly flavorful.
How do I chop bottle gourd for 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.
Use a paring knife remove some of the seeds if there are too many. Furthermore chop the bottle gourd into 4 inch cubes.
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.
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.
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 Chicken Yakhni
Instant Pot Kashmiri Chicken Aloo
Instant Pot Lauki Curry – Bottle Gourd – Doodhi Sabzi
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 the 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.