Indian Pumpkin Curry (Petha Wadi)

This Indian pumpkin curry, (also known as Petha Wadi), is a delicious and healthy vegetarian dish made with tender pumpkin pieces and sundried spicy lentil dumplings (wadi). It is an easy one-pot dish that comes together in 30 minutes. Enjoy this sweet and spicy Punjabi-style Pumpkin curry with Roti or rice. Vegan and gluten-free!

About Pumpkin Curry

This Indian Pumpkin curry is made with red pumpkin (also known as kaddu in Hindi or Petha in Punjabi) and spicy Punjabi Wadi (sun-dried dumplings made from ground lentils).

Hence this Punjabi-style pumpkin curry is known as Petha Vadi, Pethe ki sabzi, or Petha wadi sabji.

The texture of this dish is like a Baingan Bharta, i.e., soft and mushy, so some people call this curry Pumpkin Bharta or Kaddu ka bharta.

This easy pumpkin curry consists of pumpkin and wadi cooked with onion, tomato, ginger, garlic and Indian spices.

I prefer making this recipe in the Instant Pot to speed up the cooking process, but you can also make it on the stovetop in a regular pot and cook until the pumpkin is soft.

It is a sweet and spicy pumpkin curry recipe. When cooked, pumpkin is sweet and soft, while the vadi is spicy and meaty, so this combination is perfect.

This mashed curried pumpkin is an excellent side dish for your Thanksgiving meal. You can also enjoy it with paratha, roti, or even poori.

If you like Pumpkins, try these recipes: Eggless Pumpkin pie, pumpkin halwa, and Eggless Pumpkin Cake.

What is Wadi?

Wadi (also known as Wadiyan) refers to spiced, sun-dried lentil dumplings commonly used in North Indian cuisine, especially in Punjab. They are a mix of ground lentils, typically urad dal (split black gram) or moong dal, combined with various spices like cumin, black pepper, red chili, and asafoetida.

The mixture is shaped into small dumplings and sun-dried. Once dry, the wadi can be stored for long periods and used in different dishes, such as curries and vegetables.

The wadi becomes tender when cooked, adding a spicy, savory flavor and meaty texture to curries, rice, and vegetable dishes.

I've used Amritsari Wadi for this recipe, but if you prefer something less spicy, you can opt for Moong Dal Wadi.

Recipe Ingredients

Pumpkin - Use fresh, ripe, firm red pumpkin for this curry. You can also make this with kabocha squash or butternut squash. I prefer to peel and chop the pumpkin but feel free to use pre-cut to save time.

Punjabi Vadi-These sun-dried spicy lentil dumplings are available online and at Indian grocery stores. If you can't find them, feel free to skip them in this recipe, though I highly recommend adding them.

Ghee or Oil - I highly recommend making this curry in ghee, as it elevates the flavor and gives it an amazing taste. Use oil if you want to make it a vegan pumpkin curry recipe.

Ginger Garlic - Use freshly grated or minced ginger garlic for this recipe. Don't skip these, as they add tons of flavor to the recipe

Veggies- In addition to pumpkin, we will also need onions and tomatoes for making the onion tomato masala. You can also add other veggies, like spinach, to increase the nutritional value.

Spices - You need basic Indian spices, such as cumin seeds, turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder (or substitute with lemon juice), and garam masala.

Herbs - I've used cilantro for garnish. 

Please refer to the recipe card for exact measurements of ingredients. 

How to Make Pumpkin Curry (Stepwise Photos)

1 - Prepare the pumpkin. Slice the pumpkin in half and scoop out the seeds. Peel the skin using a vegetable peeler or knife. Cut into wedges, then dice into even-sized cubes. Next, prep the urad dal Wadiyan. Gently crush wadiyan into small pieces using the rolling pin or a mortal pestle. Also, prep the rest of the ingredients.

2 - Heat oil or ghee in a traditional pressure cooker or Instant Pot stainless insert, and once hot, add the cumin seeds. Once the cumin seeds splutter, add the onions and green chilies and saute until onions are translucent.

3 - Now add the ginger and garlic. Saute till the raw garlic smell goes away.

4 - Add the Vadi and saute them for 1-2 minutes.

5 - Stir in the tomatoes, turmeric, and salt and cover, and cook until the tomatoes are soft.

6 - Add Kashmiri red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.

7 - Add two tablespoons of water (or as required) and deglaze the bottom. Make sure nothing sticks to the bottom of the pan. Stir in the peeled and diced pumpkin. Mix well. 

Close the lid and move the vent to the sealing position. In a traditional pressure cooker, cook for about two whistles. If using an instant pot, cook for 6 minutes on high pressure.

Once the pressure cooking is complete, wait for 10 minutes and then release the steam manually (quick release).

8-If there is any residual water (from the pumpkin), start the Instant Pot back on saute mode and cook the curry. You can leave it as is with some chunks or mash the pumpkin with a masher. 

Once the desired consistency is reached, add amchur powder (or lemon juice), garam masala, and cilantro leaves. Mix well. Press cancel. Taste test for salt and adjust if needed. 

Sweet and Spicy Pumpkin Curry is ready to serve!

What to serve with Pumpkin Curry?

Serve Indian Pumpkin Curry with steamed rice, roti, naan, or quinoa. Further, pair it with lentils like Dal fry or Chana dal and a side of cucumber raita for a balanced meal.

Pro Tips

Use ripe, firm red pumpkin (kaddu) for the best texture and natural sweetness. Avoid overly ripe or watery varieties.

Once the pumpkin is cooked, mash it to a smooth consistency for a creamy texture. You can leave it slightly chunky for more texture.

Pumpkin can be naturally sweet, so to balance the flavor, add a tangy flavor, such as amchur powder (dry mango powder) or lemon juice. If the pumpkin is not sweet, add some sugar (optional). 

Pressure-cooking pumpkins release their moisture, so I typically avoid adding more water. I add only two tablespoons of water to deglaze and prevent sticking in an Instant Pot.

The Punjabi (vadi) Wadiyan is spicy, so adjust the red chili and garam masala to your taste. You can substitute the Amritsari wadi with moong dal wadi, which is less spicy.

Wadis add a nice spicy flavor and meaty texture to this vegetarian pumpkin curry, but if you dont have them, feel free to skip them. The dish will still be delicious, though I highly recommend making the pumpkin curry with the vadiyan.

Frequently Asked Questions 

More Punjabi Curry Recipes

I hope you enjoy this Indian Pumpkin Curry Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what's cooking in my kitchen!!

Recipe Card

Update Notes: This post was originally published on Oct 15, 2014, but was republished in September 2024 with step-by-step instructions, updated photos, and tips.