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Pumpkin Masala curry served in a kadai with side of chapati
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4.80 from 5 votes

Instant Pot Pumpkin Curry

This Pumpkin Masala is Indian style sweet-spicy curry made using basic Indian spices in Instant Pot Pressure cooker.
Course Main Course
Cuisine Indian
Keyword instant pot butternut squash recipes, instant pot pumpkin, instant pot pumpkin curry
Diet Gluten-Free, Vegan
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 95kcal
Author Bhavana Patil


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)


  • 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.


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.


Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 645mg | Potassium: 605mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6715IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 2mg