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This pumpkin curry is my weeknight, one-pot version of kaddu ki subzi, made in the Instant Pot or pressure cooker with pumpkin and aromatic Indian spices. It’s a simple North Indian sweet-and-spicy curry ready in under 30 minutes for a warm weeknight dinner. Vegetarian and 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 lime juice. Pick out a pumpkin, 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 you can use in various dishes. I have used it in pancakes, parathas, and pies already.
“Thanks Meeta for this lovely recipe. I just cooked it following the exact same steps u mentioned. Just added few 2 potatoes too as I didn’t have that much pumpkin. It turned superb yummy. That makes me also think that one can make ‘dam aloo’ too using the same ingredients. Thanks once again.”
– SRILEKHA
Ingredients
You need pumpkin, a few aromatics, and everyday Indian spices.
Pumpkin: Use a small sugar pumpkin or butternut squash. I’ve made this curry with both, and both work. The hardest part of this recipe is peeling the pumpkin. I use a peeler to peel it, then cut it into 1-inch cubes. You don’t have to cut very small pieces, since you can mash some of it after pressure cooking. If you’re short on time, you can use pre-cut, store-bought butternut squash or pumpkin cubes.
Ghee or oil: Ghee adds a lot of flavor. You can also make ghee at home in the Instant Pot. To make this vegan, use your favorite plant-based oil.
Cumin seeds: These start the tempering in hot ghee or oil.
Aromatics: Onion, ginger, garlic, and a green chili pepper. The chili is optional.
Tomato: Sautéed with the spices, it makes the base of the curry.
Spices: You’ll need turmeric, coriander powder, red chili powder (or paprika), garam masala, and salt.
Water: Just a little. Pumpkin releases its own water as it cooks, so the curry doesn’t need much.
Sugar: Optional. Add it only if your pumpkin isn’t very sweet.
Lime juice: It goes in after pressure cooking and gives the curry its tang.
Cilantro: For garnish.
Variations
Pumpkin aloo curry: Add potatoes cut into ¾- to 1-inch cubes along with the pumpkin. Pressure cook for the same 4 minutes.
Coconut milk: For a creamier curry, you can stir in a splash of coconut milk after pressure cooking.
Chickpeas: You can add drained canned chickpeas along with the pumpkin before pressure cooking.
Pro-Tips
Taste for sweetness: If the pumpkin is not as sweet, add some sugar. This is completely optional.
Mash to your liking: You can eat the pumpkin curry as is, or mash some pieces using a masher. I prefer the in-between, so I mash some pieces but not all.
For a thicker curry: Switch to Sauté mode and cook off any residual water for a couple of minutes.
What to Pair with Pumpkin Curry?
Flatbreads: Enjoy it with paratha or naan, or even better with poori.
Rice: Serve it over basmati rice.
Raita: A side of raita goes great with this curry.
Dal: You can pair this with moong dal, dal tadka, or green moong dal.
Below is my original photo from 2018 for this recipe, where I enjoyed this pumpkin curry with methi or fenugreek parathas for lunch 🙂
How to Store?
If you have leftovers, store them in an airtight container in the fridge for 2–3 days. You can also freeze the curry in a freezer-safe container for up to 2 months. Pumpkin curry thickens as it sits, so add a splash of water when you reheat it in the microwave or on the stovetop.
This pumpkin curry is my weeknight, one-pot version of kaddu ki subzi, made in the pressure cooker or Instant Pot. It's a simple North Indian sweet-and-spicy curry ready in under 30 minutes for a warm weeknight dinner. Vegetarian and gluten-free.
Start the Instant Pot in SAUTE mode and heat oil in it. Add cumin seeds and sauté for 30 seconds.
Add green chili, onions, ginger, and garlic, and sauté for 2 minutes.
Add the tomatoes and spices. Stir and sauté for 2 minutes.
Add cubed pumpkin pieces and water. Give it all a good mix. Press Cancel and close the Instant Pot lid with the vent in the sealing position.
Set the Instant Pot to pressure cook for 4 minutes on high pressure. When the Instant Pot beeps, manually do a quick pressure release.
Add sugar and lime juice, then gently stir them into the pumpkin. You can eat this curry as is or mash some of the cooked pumpkin pieces with a masher in the pot.
If you prefer a drier consistency, change the setting to SAUTE mode and cook for a couple of minutes.
Garnish with cilantro, and the pumpkin curry is ready to be enjoyed. Serve over rice or enjoy with roti or naan.
Stovetop Pressure Cooker Method
Follow the same steps in a stovetop pressure cooker on medium heat. After adding the pumpkin and water, close the lid and cook for 1–2 whistles. Let the pressure release naturally. Then add sugar and lime juice, and finish as above.
Stovetop Pot Method
Follow the same steps in a heavy-bottomed pot. After adding the pumpkin and water, cover, reduce the heat to low, and cook for about 10-12 minutes, until the pumpkin is tender. Add more water if needed to adjust consistency. Stir in between at regular intervals. Then add sugar and lime juice, and finish as above.
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.
Okay update – I made this curry and it was delicious. I was worried with only 1/4 cup of water that it wouldn’t come up to pressure properly and burn the bottom, but it was fine.
Next time instead of 5 mins high pressure, I think I’ll do 3 so the pumpkin is a little more tender.
As an FYI – I live in Australia and used “Kent” pumpkin in smallish 1/2 inch cubes.
Thank you for the recipe 🙂 Next time I’ll also add some cauliflower. Yum yum
Thank you, recipes look amazing, can’t wait to try some.
Keith.
Can I substitute butternut squash into this recipe? Thanks!
Hi Anchal – yes, you can use butternut squash in this curry too. Hope you enjoy it!
This looks delicious! Can I add cut up boneless chicken thighs and would this effect the cooking time? Many thanks.
Hi Sharon – I believe the same cooking time will work well even if you add boneless chicken thighs. Hope you enjoy the curry!
Okay update – I made this curry and it was delicious. I was worried with only 1/4 cup of water that it wouldn’t come up to pressure properly and burn the bottom, but it was fine.
Next time instead of 5 mins high pressure, I think I’ll do 3 so the pumpkin is a little more tender.
As an FYI – I live in Australia and used “Kent” pumpkin in smallish 1/2 inch cubes.
Thank you for the recipe 🙂 Next time I’ll also add some cauliflower. Yum yum
Hi – So good to hear that. Thank you for sharing your experience 🙂