Pumpkin Curry (Instant Pot & 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.
Servings: 4
Equipment
Ingredients
- 600 grams Pumpkin about 4 cups, cut into 1-inch cubes
- 1 tablespoon Ghee or Oil Use oil for vegan
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper slit (optional)
- 1/2 tablespoon Ginger grated
- 1/2 tablespoon Garlic minced
- 1/2 Onion diced
- 1 Tomato chopped
- 1/3 cup Water
- 1/2 teaspoon Sugar adjust to taste, optional
- 1/2 Lime juiced
- Cilantro to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) or paprika, adjust to taste
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt adjust to taste
Instructions
Instant Pot Method
- 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.
Video
Nutrition
Serving: 227g | Calories: 96kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 629mg | Potassium: 633mg | Fiber: 2g | Sugar: 7g | Vitamin A: 13109IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg