This is a beginner-friendly Instant Pot recipe for Lauki Curry, a delicious and healthy dish made with green squash, potatoes, and red lentils in a flavorful coconut and spice paste. It's a versatile curry that can be served with various grains or flatbreads and stays fresh for several days.
Adjust servings
All Ingredients - Main Ingredients
Green Squash (Lauki)1 medium
Tomatoes2 medium (or 1 large plum tomato), chopped
Onions2 medium, peeled whole
Potatoes2 medium, cut into large pieces
Water1 cup
All Ingredients - For the Paste
Red Lentils (Tur Dal or Moong Dal)1/2 cup
Coriander Seeds1 tbsp
Cumin Seeds1 tbsp
Coconut1/4 cup (frozen or fresh)
Garlic4 cloves
Salt1 tsp (or to taste)
Turmeric Powder1 tsp
Red Chili Powder1 tsp (or to taste)
Sugar1 tbsp (white or brown)
Curry Leaves1/4 cup (handful)
Tamarind Paste2 tbsp
All Ingredients - For Tempering
Oil1 tbsp
Cumin Seeds1 tsp
Mustard Seeds1 tsp
Step-by-Step Instructions
Step 1: Prepare Lentils and Spices
Place the red lentils, coriander seeds, and cumin seeds in a microwave-safe bowl. Microwave for to lightly roast them. This enhances their flavor.
Step 2: Load Instant Pot with Vegetables
Add the chopped tomatoes, peeled whole onions, cut potatoes, and chopped green squash to the inner pot of the Instant Pot.
Step 3: Prepare the Spice Paste
Transfer the microwaved red lentils, coriander seeds, cumin seeds, coconut, and garlic cloves to a blender. Add 1 cup of water and blend until a fine, smooth paste is formed.
Step 4: Season the Paste
To the blended paste, add salt, turmeric powder, red chili powder, sugar, tamarind paste, and curry leaves. Mix all ingredients thoroughly until well combined.
Step 5: Combine and Pressure Cook
Pour the seasoned paste mixture over the vegetables in the Instant Pot. Close the Instant Pot lid and ensure the vent is in the sealing position. Set the Instant Pot to 'Manual' (or 'Pressure Cook') on high pressure for .
Step 6: Natural Pressure Release
Once the cooking cycle is complete, allow the Instant Pot to perform a Natural Pressure Release (NPR). This means letting the pressure release naturally until the silver float valve drops down. This usually takes about .
Step 7: Prepare Tempering
While the Instant Pot is releasing pressure, prepare the tempering. In a small microwave-safe bowl, add 1 tablespoon of oil, 1 teaspoon of cumin seeds, and 1 teaspoon of mustard seeds. Microwave for until the seeds splutter.
Step 8: Finish and Serve
Once the pressure is fully released, open the Instant Pot lid. Stir the curry gently. Add the prepared tempering to the curry and mix well. Serve the hot Lauki Curry with your choice of grains or flatbreads.
Pro Tips
• This curry pairs well with quinoa, brown rice, naan, pulka, or paratha.
• The curry can be stored in the refrigerator for 4-5 days.
• Adjust salt, red chili powder, and sugar according to your taste preferences.
Recipe Variations
• You can use Tur Dal or Moong Dal for the red lentils.
• Brown sugar can be used instead of white sugar.
• Fresh coriander leaves can be added for garnish instead of or in addition to curry leaves.
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