Instant Pot Lauki Curry

4 standard portions

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Ingredients

• 3 medium tomatoes (310 grams)
• 1 inch ginger (11 grams)
• 1 green chili
• 1 tablespoon oil (15 ml, use oil of choice)
• 1 teaspoon cumin seeds
• 1 dried red chili (skip to tone down the heat)
• 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 (or to taste)
• 1 medium lauki (bottle gourd) (550 grams, cut into 1/2 inch pieces, around 4 cups of 1/2 inch diced lauki pieces)
• 1 cup water (8 oz + more as needed)
• 2 tablespoons chopped cilantro

Method

1. To a blender add tomatoes, ginger and green chili. Puree to a smooth paste and set aside.
2. Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds. Let the sizzle for few seconds and then add dried red chili (if using) and hing. Sauté few seconds.
3. Then add the prepare tomato-ginger-chili puree. Stir well and then add the spices- coriander powder, turmeric powder, fennel powder, amchur, kashmiri red chili powder and salt. Stir and cook for 30 seconds.
4. Add in the chopped lauki (1/2 inch pieces) and stir followed by 1 cup (8 oz) water and mix.
5. Close the pot with lid. Cook on high pressure for 6 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
6. Open the lid and add chopped cilantro. Add additional water (1/4 to 1/2 cup) if the curry looks too thick for your liking. I did add around 1/4 cup extra water here. The curry does thicken as it cools so it's a good idea to add some water here.Serve this lauki curry warm with rice, quinoa or rotis!