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.
In India, we find various pumpkin varieties, such as white, yellow, and red. Today, I'm sharing a simple Indian-style pumpkin curry recipe made with yellow pumpkin (kabocha squash) in the Instant Pot. Pair it with roti, paratha, or even plain basmati rice.
However, you can easily substitute it with any pumpkin variety or even butternut squash. If you're a fan of butternut squash, be sure to check out my butternut squash coconut curry recipe as well!
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.
You can prepare this recipe in three different ways - Instant Pot, Stovetop pressure cooker, and a stovetop in a pan. I have shared the steps below to make it in all three methods.
Jump to:
Indian Pumpkin Curry Ingredients
You will need the following ingredients to make the pumpkin Curry recipe.
- 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.
- Onion: I have finely chopped the onions.
- Spices: I used cumin seeds, turmeric, red chili powder, coriander powder, and garam masala.
- 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 1.5 tablespoons oil, add 1 teaspoon cumin seeds, and let them splutter.
Next, add 1 inch minced ginger, 2 green chili, and 1 medium onion (finely chopped). Saute till onions turn light brown.
Then add 3-4 cups of diced pumpkin (½ inch pieces), dry spices like ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, salt, ½ cup 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 ½ teaspoon garam masala, ½ teaspoon amchur powder (dry mango powder), and mix well. Add ¼ teaspoon 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 2 tablespoons coriander leaves. Pumpkin masala or Kaddu ki sabji is ready, serve hot with chapatis, roti, and parathas.
Stovetop Pressure Cooker Method
Follow the process mentioned as the Instant Pot. Give 1-2 whistles and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
Follow the process mentioned as the Instant Pot. Cover the pan with a lid and cook on low flame until the 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.
Serving Suggestions
Serve pumpkin curry as a side with roti, chapati, or pair it with plain basmati rice or jeera 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.
Expert 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 Instant Pot Indian Curry Recipes
Instant Pot Pumpkin Curry
Equipment
Ingredients
- 1.5 tablespoons 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 tablespoons coriander leaves
Dry Spices
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur powder (or 1 tablespoon lemon juice)
Instructions
- Peel the pumpkin skin and dice it into ½ inch pieces.
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.
- 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.
- 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.
- 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 as the Instant Pot. 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 as the Instant Pot. Cover the pan with a lid and cook on low flame until the 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
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Cristina
Came out perfectly! Delicious and tender pumpkin with the perfect level of spice. Thank you!
Bhavana Patil
Thank you for sharing your feedback Cristina, glad you liked it 🙂