Press SAUTE on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
Then add minced ginger, green chilies, and curry leaves. Saute for a few secs.
Add chopped onions. Saute till the onions are soft and translucent.
Next, add tomatoes and all the dry spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Cook for two minutes or till tomatoes turn soft and mushy.
Then add the lauki pieces and water. Mix everything well.Note: If your Instant Pot has shown BURN in the past, add an extra two tablespoons of water. Also, Deglaze the bottom of the pot using liquids to remove any stuck bits to avoid a BURN alert.
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, squeeze lemon juice and garnish with coriander leaves. Mix well. If there is any excess water, change the setting to SAUTE mode and cook until you get the desired consistency.
Instant pot Lauki Sabji (Bottle Gourd Curry) recipe is ready, serve hot with chapatis, roti & parathas.