Bottle Gourd & Potato Curry Recipe – Authentic Indian Pressure Cooker Dish

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Potato Curry Recipe – Authentic Indian Pressure Cooker Dish

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This Bottle Gourd and Potato Curry (Lauki Aloo Sabzi) is a staple in many Indian homes, and for good reason. It’s simple to make, packed with goodness, and tastes absolutely delicious with warm chapatis or parathas. I remember my grandmother making this for me when I was little – the aroma alone brings back so many happy memories!

Why You’ll Love This Recipe

This recipe is a winner for a few reasons. It’s quick, thanks to the pressure cooker – seriously, it cuts down cooking time significantly! It’s also incredibly versatile. You can adjust the spice level to your liking, and it’s a great way to use up bottle gourd, which is often readily available and super affordable. Plus, it’s a wonderfully healthy dish. Honestly, what’s not to love?

Ingredients

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

• 4 cups chopped bottle gourd (about 500g)
• 1 medium potato, peeled and chopped (about 200g)
• 1 cup chopped onion (about 150g)
• 1 cup chopped tomato (about 200g)
• 1 inch finely chopped ginger (about 5g)
• 1-2 slit green chillies
• 1 tsp chilli powder (adjust to taste)
• 2 tsp coriander powder
• 0.25 tsp turmeric powder
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 red chilli, dried
• 2 cloves
• 1 inch cinnamon stick
• 0.25 tsp whole black peppercorns
• 1 sprig curry leaves
• 2 tbsp chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or lauki, is incredibly hydrating and packed with nutrients. It’s often recommended in Ayurvedic cooking for its cooling properties. Don’t be intimidated by its mild flavor – it beautifully absorbs the spices.

Spice levels can vary hugely across India. I usually go with one green chilli for a mild heat, but feel free to add more if you like things spicier! Using a pressure cooker is a game-changer for this recipe. It tenderizes the vegetables quickly and infuses them with flavor. If you don’t have one, don’t worry – I’ll cover that in the FAQs. And finally, good quality spices make all the difference. Freshly ground spices will give you the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your pressure cooker over medium heat. Once hot, add the cumin seeds, red chilli, cloves, cinnamon, and peppercorns. Let them sizzle for a few seconds – you’ll know it’s ready when the cumin seeds start to pop!
2. Now, add the chopped onions, ginger, green chillies, and curry leaves. Sauté until the onions turn a lovely golden brown. This usually takes about 5-7 minutes. Don’t rush this step – it builds a fantastic flavour base.
3. Add the chopped tomatoes, turmeric powder, chilli powder, and coriander powder. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.
4. Time to add the stars of the show! Add the chopped bottle gourd and potatoes. Stir well to ensure everything is nicely coated with the spice mixture.
5. Pour in 2 cups of water (about 480ml) and add salt to taste. Give it a good stir, then close the lid of the pressure cooker.
6. Pressure cook for 2-3 whistles on medium heat. Once the pressure has released naturally, open the cooker and simmer for another 5 minutes. This helps to adjust the gravy consistency – add a little more water if you prefer a thinner curry.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to take this curry to the next level? Here are a few tips I’ve learned over the years:

• Gravy Consistency: If your gravy is too thin, simmer for a few more minutes without the lid. If it’s too thick, add a splash of hot water.
• Preventing Sticking: Make sure you’re stirring frequently, especially when the tomatoes are cooking. A little bit of oil goes a long way!
• Spice Adjustment: Taste as you go! Add more chilli powder or green chillies if you like it spicier. A pinch of garam masala at the end can also add a lovely depth of flavour.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ½ tsp and use only one green chilli.
  • Medium: Use 1 tsp chilli powder and 1-2 green chillies.
  • Hot: Use 1.5 tsp chilli powder and 3-4 green chillies.
• Festival Adaptations (Navratri/Fasting-Friendly Version): Skip the potatoes and use singhara (water chestnut flour) to thicken the gravy if you’re fasting.

Serving Suggestions

This Bottle Gourd and Potato Curry is incredibly versatile. It pairs beautifully with:

• Indian Breads: Chapatis, parathas, naan, or roti.
• Rice: Steamed basmati rice or jeera rice.
• Dals: A simple dal tadka or chana dal.
• Yogurt: A side of cooling yogurt can balance the spices.

Storage Instructions

Leftovers? No problem! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

1. What is the best type of bottle gourd to use for this curry?

Any variety of bottle gourd will work, but I prefer the long, slender ones as they tend to have fewer seeds.

2. Can I make this curry without a pressure cooker?

Yes, absolutely! You can cook it in a regular pot, but it will take longer – about 45-60 minutes, or until the vegetables are tender.

3. How can I adjust the spice level to suit my preference?

Start with less chilli powder and green chillies, and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!

4. Can I add other vegetables to this curry?

Definitely! Peas, carrots, or cauliflower would all be delicious additions.

5. What is the best way to store leftover curry?

In an airtight container in the refrigerator for up to 3 days, or in the freezer for up to a month.

6. Is bottle gourd good for health, and what are its benefits?

Yes! Bottle gourd is low in calories and high in water content, making it incredibly hydrating. It’s also a good source of vitamins and minerals. It’s often recommended for weight management and digestive health.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!