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Lauki Chana - squash chickpeas curry

Chana Lauki

Chana lauki is a family favorite. This mild, tangy curry has soft cooked chickpeas, indian bottle gourd, and basic kitchen staples and spices. And, It’s made in the instant pot. Presenting my instant pot lauki Chana masala. 
4.82 from 11 votes
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Course: curry, Main Course, Main Dish
Cuisine: Indian
Keyword: 30-minute vegan dinner, bottle gourd recipe, chana ghiya, chana lauki, chole lauki, lauki chole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 129.5kcal
Author: Sophie
Cost: $6

Equipment

  • Instant pot

Ingredients

  • 2 cups of soaked Chana or chickpeas soaked overnight(1 cup of dry chickpeas)
  • 2 cups of bottle gourd or lauki cut into large chunks

To Purée

  • 4 large tomatoes
  • 1 Serrano pepper
  • 2 inch ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 4-5 curry leaves
  • Salt to taste

To Temper

  • 2 dried red chilies
  • 1 teaspoon of cooking oil

Spices

  • ½ teaspoon turmeric powder
  • 1 teaspoon curry powder
  • ½ teaspoon garam masala

Garnish

  • Cilantro chopped

Instructions

  • Set the instant pot to a sauté mode. Add oil and temper red chilies. Once the chilies turn brown, set them aside.
  • Now add bottle gourd pieces and sauté them till browned around the edges.
  • Set them aside.
  • Now add the purée and cook till the purée starts to thicken. It takes about 3-5 minutes in the sauté mode.
  • Now add all the spices except garam masala, soaked chickpeas and two cups of water.
  • Close the lid and seal the vent. Change the cooking mode to beans/chili and let it cook. Usually, my instant pot DUO takes 30-minutes to cook garbanzo beans in the beans/chili mode.
  • Once the chickpeas are done, wait for natural pressure release for 10-minutes and then quick release the pressure. Open the lid and add 1 more cup of water. Adjust salt if necessary.
  • Now add the lauki or bottle gourd pieces and pressure cook for another 1-minute. Once the cooking time is over, wait for natural pressure release. Then open the lid and add garam masala. Mix well and garnish with cilantro.
  • Serve with roti, rice or both.

Notes

  • Always cut the lauki into large chunks. Or else, lauki will diminish in the curry after cooking.
  • Do not add a lot of water. Lauki will also release some water while pressure cooking. 
  • The puréed seeds add a nice flavor to the curry. If you don’t want to paste the seeds, use powdered cumin and coriander instead. Use 1 teaspoon of cumin powder and 2 teaspoon of coriander powder in replacement of seeds.

Nutrition

Serving: 240g | Calories: 129.5kcal | Carbohydrates: 21g | Protein: 13g | Fat: 4g | Fiber: 16g | Sugar: 4g