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    Home » Recipes » Curry

    Indian Pumpkin Curry - Instant Pot

    Oct 19, 2023. by Bhavana Patil. 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    This Pumpkin Masala is a sweet-spicy curry recipe made using yellow pumpkin and basic Indian spices. It is also known as 'Kaddu ki Sabzi' in North India, made in the Instant pot pressure cooker or stovetop. Vegan, gluten-free, keto, and low-carb recipe.

    Yellow Pumpkin Masala Curry in a bowl made in the Instant Pot pressure cooker and served with Chapati

    We get different pumpkin varieties in India, like white, yellow, and red.

    Today, I have used yellow pumpkin to make this Indian-style Pumpkin Curry recipe in Instant Pot. But, of course, you can replace it with any pumpkin or even butternut squash.

    If you like Butternut Squash, Check out my 8+ Butternut Squash Recipe collection.

    You can prepare this recipe in three different ways - Instant Pot, Stovetop pressure cooker, and a stovetop in a pan. I have shared steps to make in all three methods.

    This Pumpkin Masala Curry is a Keto or Low carb recipe. If you are on a Keto or Low Carb Diet. Check out my Keto Indian Food Recipes Collection.

    Pumpkin is a type of winter squash that belongs to the Cucurbitaceae family. Pumpkin is high in vitamins and minerals while being low in calories. It's also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. Pumpkin is high in vitamins A and C, which can help boost your immune system.

    Jump to:
    • Why You'll Love This Instant Pot Pumpkin Curry Recipe
    • Indian Pumpkin Curry Ingredients
    • How to Make Pumpkin Curry in Instant Pot
    • Stovetop Pressure Cooker Method
    • Stovetop Pot Method
    • What to serve with Pumpkin Curry?
    • Make Ahead and Storage
    • Tips
    • More Pumpkin Recipes
    • More Curry Recipes
    • Instant Pot Pumpkin Curry

    Why You'll Love This Instant Pot Pumpkin Curry Recipe

    • Easy to make, a one-pot dish that takes less than 20 minutes to cook.
    • Hearty, healthy, and delicious.
    • One-pot
    • Subtly spiced
    • Perfect for weekly meal prep during fall and winter.
    • Vegan, Gluten-free, and Low carb.

    Indian Pumpkin Curry Ingredients

    You will need the following ingredients to make the pumpkin Curry recipe.

    • Oil: use coconut oil or olive oil for sautéing.
    • Pumpkin: Yellow pumpkin (kabocha squash) peeled and diced in about ½ inch pieces (about 3.5-4 cups). You can also use any pumpkin variety, the cooking time remains the same. To save time, you can buy pre-cut pumpkin cubes, available at most grocery stores these days.
    • Ginger: use freshly minced or finely chopped ginger for the best flavor.
    • Green chili: I have used 2 Thai chilies, slit lengthwise. You can skip and increase the red chili powder instead.
    • Onion: I have finely chopped the onions.
    • Spices: I have used cumin seeds, turmeric, red chili powder, coriander powder, and garam masala.
    • Herbs: I have used freshly chopped coriander leaves.
    • Amchur powder: use amchur powder (dried mango powder) for tartness or fresh lime juice.

    How to Make Pumpkin Curry in Instant Pot

    Firstly, peel the pumpkin skin and dice it into ½-inch pieces.

    dice the yellow pumpkin into ½ inch size

    Press SAUTE on Instant Pot. Heat oil, add cumin seeds, and let them splutter.

    Next, add minced ginger, green chili, and onions. Saute till onions turn light brown.

    Saute onions,cumin,ginger in a tablespoon of oil

    Then add diced pumpkin, dry spices like turmeric powder, red chili powder, coriander powder, salt, water, and mix well.

    Deglaze the pot, i.e., Make sure to scrape off any spice if sticking to the pot to avoid a BURN alert.

    add dry spices ,water and squash in instant pot insert and pressure cook

    Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 3 MINUTES.

    When the instant pot beeps, Do a QUICK RELEASE (QR).

    Remove the lid away from you, add garam masala, amchur powder (dry mango powder), and mix well. Add sugar if the pumpkin is not sweet, but it's optional.

    If there is extra water in the curry, turn on the saute mode and cook for 1-2 minutes to get the right consistency according to your preference. 

    add garam masala and amchur powder mix well

    Lastly, garnish with coriander leaves. Pumpkin Masala or Kaddu ki sabji is ready, serve with hot with chapatis, roti & parathas.

    indian pumpkin curry recipe

    Stovetop Pressure Cooker Method

    Follow the process mentioned above. Give 1-2 whistles and let the pressure release naturally. All the other steps remain the same.

    Stovetop Pot Method

    Follow the process mentioned above. Cover pan/Kadai with a lid and cook on low flame until pumpkin gets soft (5-7 minutes).

    Do stir once or twice in between. Once the pumpkin is cooked, add garam masala, amchur powder, and garnish with cilantro. All the other steps remain the same.

    indian pumpkin curry recipe

    What to serve with Pumpkin Curry?

    Serve Pumpkin Curry with roti, chapati, or basmati rice.

    Make Ahead and Storage

    • Make-ahead: The curry can be made a day before serving and reheated on the microwave or stovetop until warm before serving.
    • Store: You can store leftover Indian pumpkin curry in an airtight container for up to 2-3 days in the fridge.
    • Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1 month. However the texture of the pumpkin can be slightly mushy and grainy.
    • Reheat: Reheat pumpkin curry in a microwave or stovetop until warm, and serve. If it's frozen, defrost first and then reheat.

    Tips

    • Make sure to deglaze the bottom of the pot with the liquid. There are chances of onion and ginger bits sticking to the bottom, so gently scrape the pot with some liquid to prevent possible BURN notice.
    • Cut the pumpkin into even bite-sized cubes. This will help it to cook evenly.

    More Pumpkin Recipes

    • Pumpkin Halwa
    • Yellow Pumpkin Raita
    • Pumpkin Sambar
    • Thai Pumpkin Soup

    More Curry Recipes

    • Restaurant Style Paneer Butter Masala
    • Lauki Curry
    • Navratan Korma (Vegetable Korma)
    • Zucchini Stir Fry
    • Beetroot & Chickpeas Stir Fry
    • Mushroom Masala

    If you’ve tried this easy pumpkin curry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

    Tried this recipe?Don’t forget to give a ★ rating below
    Pumpkin Masala curry served in a kadai with side of chapati

    Instant Pot Pumpkin Curry

    Bhavana Patil
    This Pumpkin Masala is Indian style sweet-spicy curry made using basic Indian spices in Instant Pot Pressure cooker.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Servings: 4
    Calories : 95
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten-Free, Vegan
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time : 10 minutes minutes
    Cook Time : 10 minutes minutes
    Total Time : 20 minutes minutes

    Equipment

    • Instant Pot/Pressure Cooker

    Ingredients
      

    • 1.5 tablespoon coconut oil
    • 1 teaspoon cumin (jeera) seeds
    • 2 green chilies slit lengthwise
    • 1 inch ginger finely chopped
    • 1 medium onion finely chopped
    • 500 grams yellow pumpkin peeled and diced about ½ inch pieces (about 3.5-4 cups)
    • ½ cup water
    • salt to taste
    • ¼ teaspoon sugar optional
    • 2 tablespoon cilantro (coriander leaves)

    Dry Spices

    • ½ teaspoon turmeric powder
    • 1 teaspoon red chilli powder
    • 1.5 teaspoon coriander powder
    • ½ teaspoon garam masala
    • 1 teaspoon amchur powder or ½ tablespoon of lime juice

    Instructions
     

    • Peel the pumpkin skin and dice it into ½ inch pieces.
      step to dice the yellow kabocha squash into ½ inch size collage

    Instant Pot Method:

    • Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.
    • Next, add minced ginger, green chili, and onions. Saute till onions turn light brown.
      Saute onions,cumin,ginger in a tablespoon of oil
    • Then add diced pumpkin, dry spices like turmeric powder, red chili powder, coriander powder, salt, water, and mix well.
      Deglaze the pot, i.e., Make sure to scrape off any spice if sticking to the pot to avoid BURN alert.
      add dry spices ,water and pumpkin in instant pot insert and pressure cook
    • Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 3 MINUTES. When the instant pot beeps, Do a QUICK RELEASE (QR).
    • Remove lid away from you, add garam masala, amchur powder (dry mango powder), and mix well. Add sugar if the pumpkin is not sweet, but it's optional.
      If there is extra water in the curry, turn on the saute mode and cook for 1-2 minutes to get the right consistency according to your preference. 
      add garam masala and amchur powder mix well
    • Lastly, garnish with coriander leaves. Pumpkin Masala or Kaddu ki sabji is ready, serve with hot with chapatis, roti & parathas.
      cooked winter squash curry in instant pot

    Stovetop Pressure Cooker Method:

    • Follow the process mentioned above. Give 1-2 whistles and let the pressure release naturally. All the other steps remain the same.

    Stovetop Kadai/Pan Method:

    • Follow the process mentioned above. Cover pan/Kadai with a lid and cook on low flame until pumpkin gets soft (5-7 minutes).
      Do stir once or twice in between. Once the pumpkin is cooked, add garam masala, amchur powder, and garnish with cilantro. All the other steps remain the same.

    Notes

    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 95kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gSodium: 645mgPotassium: 605mgFiber: 2gSugar: 6gVitamin A: 6715IUVitamin C: 21mgCalcium: 38mgIron: 2mg
    Keyword instant pot butternut squash recipes, instant pot pumpkin, instant pot pumpkin curry
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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      Recipe Rating




    1. Cristina says

      October 19, 2021 at 7:06 pm

      5 stars
      Came out perfectly! Delicious and tender pumpkin with the perfect level of spice. Thank you!

      Reply
      • Bhavana Patil says

        October 19, 2021 at 10:44 pm

        Thank you for sharing your feedback Cristina, glad you liked it 🙂

        Reply

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