Instant Pot Lauki Recipe – Authentic Tomato & Spice Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Lauki Recipe – Authentic Tomato & Spice Curry

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you have to try this Instant Pot Lauki recipe. I remember my grandmother making this during the monsoon season – it’s just the kind of dish that warms you from the inside out. And honestly, the Instant Pot makes it so much quicker than the traditional method! Let’s get cooking.

Why You’ll Love This Recipe

This Lauki (bottle gourd) curry is a real gem. It’s light yet satisfying, packed with flavor, and comes together in under 30 minutes thanks to the magic of the Instant Pot. It’s a fantastic way to enjoy lauki, even if you’re not usually a fan – the spices really transform it! Plus, it’s a wonderfully healthy dish, perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 3 medium tomatoes (310 grams)
• 1 inch ginger (11 grams)
• 1 green chili
• 1 tablespoon oil (15 ml)
• 1 teaspoon cumin seeds
• 1 dried red chili
• 1/4 teaspoon hing (asafetida)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon amchur (dried mango powder)
• 1/2 teaspoon Kashmiri red chili powder
• 3/4 teaspoon salt
• 1 medium lauki (bottle gourd) (550 grams)
• 1 cup water (8 oz)
• 2 tablespoons chopped cilantro

Ingredient Notes

Let’s talk about a few key ingredients that make this curry special:

• Hing (Asafetida): Don’t skip this! It adds a unique savory depth. A little goes a long way, and it’s especially important if you’re avoiding onion and garlic.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. It gives the curry a beautiful, vibrant red hue without making it overly spicy.
• Amchur (Dried Mango Powder): This adds a lovely tangy flavor that balances the richness of the spices. It’s a staple in North Indian cooking.
• Lauki (Bottle Gourd): Lauki is incredibly versatile and cooling. It’s a popular vegetable in Indian cuisine, especially during the summer months. It’s known for its high water content and mild flavor, making it a great base for absorbing all those delicious spices! My mom always said it’s good for the digestion too.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. First, blend the tomatoes, ginger, and green chili into a smooth puree. Set aside.
2. Now, set your Instant Pot to sauté mode. Add the oil and cumin seeds. Let them sizzle for about 30 seconds – you’ll know they’re ready when they start to pop.
3. Add the dried red chili and hing. Sauté for another few seconds until fragrant.
4. Pour in the tomato puree. Stir in the coriander powder, turmeric powder, fennel powder, amchur, Kashmiri red chili powder, and salt. Cook for about 30 seconds, stirring constantly, until the mixture starts to thicken slightly.
5. Add the diced lauki and mix well, ensuring it’s coated in the spice mixture.
6. Pour in 1 cup of water and give it a good stir.
7. Seal the Instant Pot lid and cook on high pressure for 6 minutes.
8. Let the pressure release naturally (this usually takes about 10-15 minutes).
9. Once the pressure has released, open the lid. Stir in the chopped cilantro. If the curry is too thick, add ¼ – ½ cup of water to adjust the consistency.
10. Serve warm with roti, rice, or naan!

Expert Tips

• Don’t overcook the lauki! It can get mushy easily. The 6-minute cook time in the Instant Pot is usually perfect.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, you can add a tablespoon of ghee at the end.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it mild, reduce or omit the green chili and Kashmiri red chili powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili.
• Festival Adaptations: This is a great dish for Navratri or other fasting periods, as lauki is a permitted vegetable. Just double-check that all your spices are also allowed during your fast. My friend makes a slightly different version for fasting, omitting the hing and adding a touch of rock salt.

Serving Suggestions

This Lauki curry is incredibly versatile. It’s fantastic with:

• Warm roti or paratha
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftover Lauki curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! I like to portion it out into individual containers for quick and easy lunches.

FAQs

1. What is Lauki and what are its health benefits?

Lauki, also known as bottle gourd, is a vegetable commonly used in Indian cuisine. It’s incredibly hydrating, low in calories, and a good source of vitamins and minerals. It’s often recommended for digestive health and weight management.

2. Can I make this Lauki curry without an Instant Pot? What adjustments should I make?

Yes, absolutely! You can make this in a regular pot. Sauté the spices in oil, then add the tomato puree and lauki. Cook covered on medium heat for about 20-25 minutes, or until the lauki is tender. You may need to add more water to prevent sticking.

3. What can I substitute for Amchur (dried mango powder)?

If you don’t have amchur, you can use lemon juice or tamarind paste as a substitute. Start with 1 tablespoon of lemon juice or 1 teaspoon of tamarind paste and adjust to taste.

4. How do I adjust the spice level of this curry?

Easily! Reduce or omit the green chili and Kashmiri red chili powder for a milder flavor. Add a pinch of cayenne pepper or use a hotter chili for more heat.

5. Can I freeze leftover Lauki curry? How long will it last?

Yes, you can! Freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.