straightforward lauki curry (bottle gourd curry) made within the Instant Pot!
one pot, vegan and gluten free, that is made in half-hour or much less.
lauki (bottle gourd) isn’t a effectively-identified or well-liked vegetable right here in america. However rising up in India, it was one of the crucial widespread greens.
It was usually made at my home, however nobody actually preferred it, my brothers particularly disliked it. I preferred it, I imply it wasn’t my favourite vegetable however I’d fortunately eat it. the dry model was particularly my favourite.
and naturally I beloved lauki kheer and lauki halwa!
Now, I do not cook dinner with it that usually since right here you’ll be able to solely discover it in Indian outlets and I do not purchase greens from Indian outlets that usually.
lauki is similar to zucchini besides that it has a firmer texture. it is a sort of squash (opo squash) however I a lot choose the lauki taste rather more. I feel it has to do with the truth that I grew up consuming lauki, not zucchini.
Bottle gourd is definitely very wholesome, very low in fats, low in energy, and a superb supply of dietary fiber. I bear in mind listening to tales of individuals ingesting lauki ka juice to shed weight.
so the opposite day I purchased some actually good lauki from the Indian retailer just lately and made this lauki curry or lauki ki sabzi within the prompt pot.
Once I was a child, I bear in mind all the time preferring the drier sabzis, I did not actually like those with curries. however now after all the preferences have modified and I take pleasure in them simply the identical.
This curry was really easy to make within the Instant Pot that it actually took me about 10 minutes to place the entire thing collectively.
this prompt lauki curry
✔It’s vegan, nut-free and may be made gluten-free.
✔Made with out onion or garlic.
✔Straightforward curry that requires a preparation time of 10 minutes or much less.
✔It goes effectively with rice, quinoa or flatbread.
This recipe is very easy to make, the principle prep work required is to cube the lauki and puree the tomatoes.
as soon as that is performed, it takes lower than 5 minutes to stress cook dinner it.
Let’s speak about all of the substances that make it up.
lauki/pumpkin: That is after all the principle ingredient on this recipe. you could find lauki in each Indian grocery store.
peel it after which reduce it into 1/2 inch items, the lauki I used was medium measurement round 550 grams.
Generally there are plenty of seeds contained in the lauki, so if the one you’ve gotten has them, take away the seeds as effectively. the one I used had just a few seeds, so I let it’s.
bear in mind to chop them into bigger items like 1/2 inch or bigger, in any other case they could be too mushy after stress cooking.
tomatoes – these kind the bottom of the curry, I puree them in a blender after which use them within the recipe,
Ginger – I really like the addition of ginger right here, you’ll be able to even use garlic although I left it out.
Spices: For the spices I used coriander powder, fennel powder, amchur, turmeric, and kashmiri purple chili powder (which had a light taste and was principally used for heating). p>
This recipe turned out just a little spicier than my standard recipes. you’ll be able to positively tone it down (see directions beneath).
if you’d like, you’ll be able to positively use onions right here. I’d sauté them in oil after including the cumin seeds after which cook dinner them for about 2 minutes till mushy earlier than including the tomato puree.
serve this lauki curry with rice, quinoa, or roti.
I loved this with my matar quinoa.
1- In a blender add the tomatoes, ginger and inexperienced chile.
2- puree till you get a easy paste and put aside.
3- Press the sauté button on the Instant Pot. as soon as it reveals up sizzling, add the oil after which add the cumin seeds. let sizzle for a number of seconds then add dried purple chili (if utilizing) and hing. skip for a number of seconds.
4- then add the ready tomato-ginger-chili puree. stir effectively then add the spices: coriander powder, turmeric powder, fennel powder, amchur, kashmiri purple chili powder and salt. stir and cook dinner for 30 seconds.
5- add the chopped lauki (1/2 inch items) and stir.
6- add 1 cup of water and blend.
7- Shut the pot with the lid. cook dinner on excessive stress for six minutes with the stress valve within the sear place. let the stress launch naturally.
8- open the lid and add chopped coriander. add further water (1/4 to 1/2 cup) if the curry appears too thick in your style. I added about 1/4 cup of additional water right here. the curry thickens because it cools, so it is a good suggestion so as to add a little bit of water right here.
serve this lauki curry heat with rice, quinoa, or rotis!
For those who’ve tried this prompt pot lauki curry recipe, do not forget to price the recipe! It’s also possible to observe me on fb, instagram to see the newest information in my kitchen!