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Indian Pumpkin Curry (Kaddu ka bharta)
4.9 from 48 votes

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. Vegan & gluten free!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 110 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 600 grams pumpkin about 4 cups, peeled and cut pieces
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds aka Jeera
  • 1 green chili pepper diced, optional
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 cup onion diced
  • 1 cup tomato chopped
  • 1/4 cup water
  • 1/2 teaspoon garam masala
  • 1 teaspoon dry mango powder or lime juice, aka amchur
  • 1/2 teaspoon sugar or crushed jaggery, adjust to taste
  • cilantro to garnish, leaves
Spices
  • 1/4 teaspoon turmeric powder ground, aka Haldi powder
  • 2 teaspoon coriander powder dhaniya powder
  • 1/4 teaspoon red chili powder adjust to taste, Mirchi powder
  • 1 teaspoon salt adjust to taste

Instructions

    Cup of Yum
  1. Start with heating a large pan (or kadhai) on medium-high heat. Add oil to it.
  2. 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.  
  3. Then add tomatoes and spices. Stir them well and let the tomatoes soften for 2-3 minutes.
  4. 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.
  5. 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.
  6. Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan. 
Pressure Cooker Method
  1. 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.
  2. 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.

Nutrition Information

Serving 227g Calories 110kcal (6%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 10mg (3%) Sodium 628mg (26%) Potassium 681mg (14%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 13127IU (263%) Vitamin C 24mg (27%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 110

% Daily Value*

Serving 227g
Calories 110kcal 6%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 628mg 26%
Potassium 681mg 14%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 13127IU 263%
Vitamin C 24mg 27%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.