Wash the bottle gourd and use a sharp knife to cut off the top and bottom parts.
Peel off the skin with a peeler, cut it in half lengthwise, and get rid of big seeds if any.
Next, chop each half into small ½-inch cubes.
Turn on the instant pot and set it to sauté mode.
Add the sliced onions and sauté until they become soft and translucent.
Next add cumin seeds and sauté for a minute.
Add tomatoes and cook for about two minutes or until the tomatoes become soft and mushy.
Add ginger garlic paste and all the dry spices such as turmeric, red chili powder, coriander powder, and salt.
Then add the lauki pieces and water. Mix everything well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
Remove lid away from you, mix well. If there is any excess water, change the setting to SAUTE mode and cook until you get the desired consistency.
Garnish with coriander leaves and green chillies.
Instant pot Lauki ki Sabzi (Bottle Gourd Curry) recipe is ready, serve hot with rice, roti & parathas.
