Name: Instant Pot Pumpkin Curry
Ingredients: 1.5 tablespoons oil; 1 teaspoon cumin (jeera) seeds; 2 green chilies slit lengthwise; 1 inch ginger finely chopped; 1 medium onion finely chopped; 500 grams yellow pumpkin peeled and diced about ½ inch pieces (about 3.5-4 cups); ½ cup water; salt to taste; ¼ teaspoon sugar optional; 2 tablespoons coriander leaves; ½ teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon coriander powder; ½ teaspoon garam masala; ½ teaspoon amchur powder (or 1 tablespoon lemon juice)

Ingredients

1.5 tablespoons oil
1 teaspoon cumin (jeera) seeds
2 green chilies slit lengthwise
1 inch ginger finely chopped
1 medium onion finely chopped
500 grams yellow pumpkin peeled and diced about ½ inch pieces (about 3.5-4 cups)
½ cup water
salt to taste
¼ teaspoon sugar optional
2 tablespoons coriander leaves

Dry Spices

½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon amchur powder (or 1 tablespoon lemon juice)

Steps

Peel the pumpkin and dice it into ½ inch pieces.

Instant Pot Method:

Select SAUTE on the Instant Pot and add oil to the pot. Once hot, add cumin seeds and let them splutter.
Add minced ginger, green chilli and onions, then sauté until the onions are light brown.
Add diced pumpkin, dry spices such as turmeric powder, red chilli powder and coriander powder, plus salt and water, and mix well. Deglaze by scraping off any spices sticking to the pot so they do not trigger a BURN alert.
Close the pot's lid and select MANUAL/PRESSURE COOK at High Pressure for 3 MINUTES. When the Instant Pot beeps, carry out a QUICK RELEASE (QR).
Remove the lid away from you, then mix in garam masala and amchur powder (dry mango powder) thoroughly. Sugar is optional; add it if the pumpkin is not sweet. If the curry has extra water, use saute mode for 1-2 minutes to reach the consistency you prefer.
Garnish with coriander leaves. The pumpkin masala or kaddu ki sabji is ready; serve hot with chapatis, roti and parathas.

Stovetop Pressure Cooker Method:

For the stovetop pressure cooker, follow the Instant Pot process, cooking for 1-2 whistles and letting pressure release naturally. All other steps stay the same.

Stovetop Kadai/Pan Method:

For a stovetop kadai or pan, follow the Instant Pot process. Cover with a lid and cook over low flame until the pumpkin softens, 5-7 minutes, stirring once or twice during cooking. Once cooked, add garam masala and amchur powder and garnish with cilantro. Keep the other steps the same.