Instant Pot Pumpkin Curry (Pressure Cooker)

North Indian sweet and sour pumpkin curry made in a pressure cooker or instant pot. This is a delicious and healthy vegetable curry that can be made in less than 30 minutes for a weeknight dinner. Vegan & gluten-free! 

Is it pumpkin season yet?  Oh…yes! Fall is here, and we enjoy the abundance of pumpkins in our grocery stores.

I am going to share a very simple North Indian pumpkin curry. It has the sweetness of pumpkin, the spiciness of Indian spices, and the tanginess of dry mango powder or lemon juice. Pick out those kabocha squash or butternut squash and try this easy curry in your instant pot.

Pumpkin is also known as kaddu or petha in Hindi, so another name for this delicious curry is kaddu ki subzi or Punjabi pethe ki subzi. Pair this pumpkin curry with something spicy. Enjoy it with paratha or naan, or even better with poori.

Another way I have been using all the pumpkins is by making pumpkin puree, which can be used in various dishes. I have used it in pancakes, parathas, and pies already.

If you want to try more pumpkin recipes, check out this Thai Pumpkin Red Curry and Curried Pumpkin Soup made in the instant pot.

Jump to:

• Health benefits of pumpkin
• How to make Indian Pumpkin Curry in the Pressure Cooker?

Health benefits of pumpkin

The bright orange color of pumpkin easily gives away that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body. In converting to vitamin A, beta carotene performs many important functions in overall health.

A diet rich in foods containing beta-carotene may reduce the risk of developing certain cancer types and offer protection against heart disease. Beta-carotene offers protection against other diseases and 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.

How to make Indian Pumpkin Curry in the Pressure Cooker?

I used butternut squash for this recipe, but you could also use large orange pumpkins or kabocha squash. The hardest part of this recipe is peeling the pumpkin. I use a peeler to peel the pumpkin and then cut it into pieces. You don’t have to cut very small pieces of the pumpkin, as after pressure cooking, we are going to mash the pumpkin.

Cook this pumpkin curry in ghee.  It adds tremendously to the taste. You can also make ghee at home in the instant pot. To make this vegan, use your favorite plant-based oil.

Start with heating the pressure cooker and sauteing cumin seeds, onion, chilies, ginger, and garlic. Once they change color, add the tomato, spice, pumpkin pieces, and some water.

That is it, now close the pressure cooker and cook on high pressure for 5 minutes.  Once the cooking is done, quick release the pressure.  The pumpkin should be cooked.  Add the tanginess with dry mango powder or lemon juice.

Pro Tips for Making Delicious Pumpkin Curry

• 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. I prefer the in-between, so I mash some pieces but not all.
• 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, and enjoy!

What to pair with pumpkin curry?

• Enjoy with parathas (Indian flatbread) or naan.
• A side of raita goes great with this curry.
• A light lentil soup (moong dal – yellow or green)

I enjoyed this pumpkin curry with methi or fenugreek parathas for lunch 🙂

Enjoy this easy and delicious Pumpkin Curry.

If you like this recipe, you might like the below curries made in a pressure cooker:

• Chole Masala
• Lauki or Bottle Gourd Curry
• Saag Paneer