Indian Pumpkin Curry (Kaddu ka Bharta)

This Indian pumpkin curry is a delicious and healthy vegetable curry that can be made in less than 30 minutes for a weeknight dinner. It’s also vegan and gluten-free! 

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 pumpkin, it is 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 the pumpkin, the spiciness of the Indian spices, and the tanginess of the dry mango powder or lime juice.

Some people call this curry Pumpkin Bharta, or Kaddu ka bharta, an apt name, as it is mashed similar to baingan bharta.

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 used it in pancakes, parathas, and pies already.

And if you want to try a Thai version, check out this Thai pumpkin red curry or curried butternut squash soup made in an instant pot. Or air fryer roasted pumpkin and pumpkin feta salad as a wonderful Fall side dish.

Don’t throw away the pumpkin seeds, and make these crunchy, delicious roasted pumpkin seeds in the air fryer or oven.

Watch How to Make Pumpkin Curry

Health benefits of pumpkin

The bright orange color of the pumpkin means that it is loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body. Beta-carotene offers protection against diseases as well as some degenerative aspects of aging.

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.

Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.

How to Make?

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 very small pieces as 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 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 using 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, you can change to saute 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.

What to Pair with Pumpkin Curry?

• Enjoy with parathas (Indian flatbread) or naan.
• A side of yogurt or raita goes great with this curry.
• A light lentil soup (moong dal – yellow or green) or Chana Dal.
• Serve it as a replacement for a low-carb side dish in place of mashed potatoes on Thanksgiving.

Enjoy this easy and delicious Pumpkin Curry.

More Indian Curry Recipes You’ll Love:

• Ragda (yellow peas curry)
• Aloo Wadiyan
• Rajma
• Aloo Methi