Instant Pot Pumpkin Curry Recipe (Pressure Cooker)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
100 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Pumpkin Curry Recipe (Pressure Cooker)
Description
The Instant Pot Pumpkin Curry begins by sautéing cumin seeds, green chili, and a paste of onion, ginger, and garlic in ghee or oil. Chopped tomatoes and a blend of turmeric, coriander, cayenne pepper, garam masala, and salt are added to build the spice profile. Pumpkin pieces and water are combined, and the curry is pressure cooked until the pumpkin is tender.
After cooking, dry mango powder and sugar are stirred in to add a balanced tang and subtle sweetness complementing the natural pumpkin flavor. Some pumpkin pieces may be mashed for texture adjustment. The finished curry is garnished with fresh cilantro for brightness.
This curry offers a mildly spicy dish with fragrant herbs and warming spices. It pairs well with flatbreads like parathas or naan for a complete meal.
If the pumpkin lacks natural sweetness, sugar addition helps balance acidity and spices. Using an Instant Pot speeds cooking and softens pumpkin evenly. The recipe is tailored for a 6-quart pressure cooker but can be adapted for similar appliances.
Ingredients
- 600 grams pumpkin about 4 cups cut pieces
- 1 tablespoon ghee or oil
- 1/2 teaspoon cumin seeds aka Jeera
- 1 green chili pepper slit (optional)
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1/2 onion diced
- 1 tomato chopped
- 1/4 cup water
- 2 teaspoon dry mango powder or lemon juice, aka amchur
- 1/2 teaspoon sugar adjust to taste
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon coriander powder dhaniya powder
- 1/4 teaspoon cayenne pepper optional, or red chili powder
- 1/4 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Instructions
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and saute for 30 seconds.
- Add green chili, onions, ginger and garlic paste and saute for 2 minutes.
- Add tomatoes and spices.
- Add cut pumpkin pieces and water. Mix well. Press Cancel and close the instant pot lid with vent in sealing position.
- Set instant pot to MANUAL or pressure cook for 5 minutes at high pressure. When the instant pot beeps, do a quick pressure release manually.
- Add dry mango powder, sugar and mix with 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 dry consistency, change setting to SAUTE mode and cook for couple of minutes.
- Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan.
Notes
- Add sugar if your pumpkin is not naturally sweet to balance flavors.
- This recipe is designed for a 6-quart Instant Pot DUO60 but can be adjusted for similar pressure cookers.
- Adjust spice levels by omitting or reducing cayenne pepper if less heat is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 227g | |
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 626mg | 26% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 13063IU | 261% |
| Vitamin C | 21mg | 23% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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