Indian Pumpkin Curry - Instant Pot

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.

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.

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.

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.

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. 

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

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.

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!