This Pumpkin Masala is an Indian style sweet-spicy curry recipe made using yellow pumpkin and basic Indian spices 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.
Pumpkin Curry Ingredients
- Oil: use coconut oil or olive oil for sautéing.
- Pumpkin: Yellow pumpkin (kabocha squash) peeled and diced 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: minced or finely chopped.
- 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. 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 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 steamed rice.
More Pumpkin Recipes
Checkout other Curry Recipes
- Restaurant Style Paneer Butter Masala
- Lauki Curry
- Navratan Korma(Vegetable Korma)
- Zucchini Stir Fry
- Beetroot & Chickpeas Stir Fry
- Mushroom Masala
Instant Pot Pumpkin Curry
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 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.
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 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
Nutrition
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Cristina says
Came out perfectly! Delicious and tender pumpkin with the perfect level of spice. Thank you!
Bhavana Patil says
Thank you for sharing your feedback Cristina, glad you liked it 🙂