This Indian Pumpkin Curry, or Kaddu ka Bharta, is an easy, tried-and-tested recipe that comes together in under 30 minutes. Bursting with sweet, spicy, and tangy flavors, this vegan curry is perfect for a quick, comforting weeknight dinner.
This post may contain affiliate links. Please read our disclosure policy.
This Indian Pumpkin Curry, or Kaddu ka Bharta, is an easy, tried-and-tested recipe that comes together in under 30 minutes. Bursting with sweet, spicy, and tangy flavors, this vegan curry is perfect for a quick, comforting weeknight dinner.
I have shared an Instant Pot pumpkin curry recipe before; this time, I am sharing a mashed pumpkin curry. This is a Punjabi-style pumpkin curry, also called pethe ki sabzi (petha is pumpkin in Punjabi).
This is like curried mashed pumpkin, which would be an excellent side for the Thanksgiving meal. If you like pumpkins, they are going to be a favorite for sure, just like roasted pumpkin soup!
It is a sweet and spicy pumpkin curry recipe. It has the sweetness of pumpkin, the spiciness of Indian spices, and the tanginess of dry mango powder or lime juice.
Some people call this curry Pumpkin Bharta, or Kaddu ka bharta, an apt name, as it is mashed similarly to baingan bharta.
It’s such a delicious and comforting dish, like a hug in my tummy!
– CARA
Traditionally, this curry is made with red pumpkin. However, you can also use kabocha squash or butternut squash to make this easy pumpkin curry. Enjoy it with paratha or naan, or even better with poori.
Another way I have been using all the pumpkins is by making pumpkin dal and pumpkin puree, which can be used in a variety of dishes. I have already used it in pancakes, parathas, and pies.
The bright orange color of the pumpkin indicates it is rich in the antioxidant beta-carotene. Pumpkins also have loads of fiber, and they are low in calories. Hence, they are a great way to include fiber-rich vegetables in your diet or to add to a low-carb/keto diet.
This is an easy recipe that can be made on the stovetop or in a pressure cooker.
The hardest part is peeling and cutting the pumpkin. You don’t have to cut the pieces too small, since after cooking we will mash the pumpkin.
I like to cook this curry in ghee. It adds tremendously to the taste. You can also make ghee at home in the Instant Pot; see the recipe here. To keep this curry vegan, use your favorite plant-based oil.
Stovetop Method
Start by heating a large pan on medium-high heat. Add ghee, and then sauté cumin seeds, chilies, onion, ginger, and garlic. After the onions have softened, add the tomato and spices. Stir well.
Now add the pumpkin pieces and some water. Give it a quick stir.
Cover and cook for 10-15 minutes on medium heat, stirring in between.
Check that the pumpkin is softened by mashing a piece.
Then, add the garam masala, amchur powder (dry mango powder), and sugar (or jaggery) and mix well.
You can enjoy the pumpkin curry as is, with chunks, or mash it with a potato masher.
Garnish with cilantro and enjoy with roti or paratha.
Pressure Cooker Method
Follow the same steps as above. After adding the pumpkin, spices, and water, pressure cook for 2-3 whistles on medium-high heat.
If using an Instant Pot, pressure cook for 4 minutes on high pressure.
Then, follow the steps to mash the pumpkin. If there is any residual water, which may happen depending on the pumpkin, switch to sauté mode and cook for a couple of minutes.
Garnish with cilantro leaves, and enjoy!
Pro Tips
If the pumpkin is not as sweet, add some sugar, which is completely optional.
You can eat the pumpkin curry as is, or you can mash some pieces using a masher. Both ways taste great, in my opinion.
Do not skip adding the amchur powder (or lime juice). This adds a wonderful tangy flavor to the curry.
This Indian Pumpkin Curry, or Kaddu ka Bharta, is an easy, tried-and-tested recipe that comes together in under 30 minutes. Bursting with sweet, spicy, and tangy flavors, this vegan curry is perfect for a quick, comforting weeknight dinner.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Video
Ingredients
600gramsPumpkin , about 4 cups, peeled and cut pieces
Start with heating a large pan (or kadhai) on medium-high heat. Add oil to it.
Add cumin seeds and let them sizzle. Then add green chili, onions, ginger and garlic and saute for 3-4 minutes minutes until the onions soften.
Then add tomatoes and spices. Stir them well and let the tomatoes soften for 2-3 minutes.
Add cut pumpkin pieces and water. Mix well. Cover and cook for 10-15 minutes until the pumpkin is cooked through. Check that the pumpkin is softened by mashing a piece.
Add garam masala, dry mango powder, sugar and mix with the pumpkin. You can eat this curry as is with some chunks or mash the cooked pumpkin pieces with a masher in the pot.
Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan.
Pressure Cooker Method
Follow the same steps as above. After adding the pumpkin, spices and water, pressure cook for 2-3 whistles on medium-high heat. If using an instant pot, pressure cook for 4 minutes on high pressure. Then follow the steps to mash the pumpkin.
If there is any residual water after pressure cooking, which may happen depending on the pumpkin, you can change to saute mode and cook for couple of minutes. Garnish with cilantro leaves and enjoy!
Notes
If the pumpkin is not as sweet, then you can add some sugar or jaggery powder, but this is completely optional.
You can choose to eat the pumpkin curry as is with some chunks or you can mash using a masher. Both ways tastes great in my opinion.
I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.
I made this with butternut squash and used maple syrup as sweetener. lime juice worked well since mango poweder was not available here in Juneau AK. It was delicious!
I made this with butternut squash and used maple syrup as sweetener. lime juice worked well since mango poweder was not available here in Juneau AK. It was delicious!
Hi – I’m glad it worked out so well for you! 😊
I roasted the pumpkin in the oven for 20 mins before adding to tarka for that Smokey roasted flavour. Turned out delicious! I used Halloween pumpkin
Hi Tarana – So happy to hear that 🙂
This might be a dumb question, but will this recipe work if you use pureed canned pumpkin? In the winter where I live I cannot find fresh pumpkin.
Hi Cleo – Sorry, I have never tried this with canned pumpkin, so cannot say for sure f it will work well. Would love to hear if you give it a try!
I used 50% water and 50% coconut milk; also delicious!
Hi Casey – Happy to hear you enjoyed the pumpkin curry!
It’s such a delicious and comforting dish, like a hug in my tummy!
Hi Cara – So good to hear that 🙂