4.9 from 72 votes
Instant Pot Pumpkin Curry Recipe (Pressure Cooker)
This Instant Pot Pumpkin Curry features tender pumpkin pieces cooked with spices like cumin, coriander, turmeric, and garam masala. Aromatics such as green chili, ginger, garlic, onion, and tomato form a flavorful base. The curry is finished with dry mango powder for tang and garnished with cilantro, offering a mildly spiced, slightly sweet vegetable curry.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
100 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 100
% 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.