• 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.