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Indian Pumpkin Curry (Petha Wadi)
This Indian pumpkin curry, also known as Petha Wadi, is a healthy and delicious vegetarian curry made with tender pumpkin and sundried spicy lentil dumplings (wadi). It is an easy one-pot dish that comes together in 30 minutes and is vegan and glutenfree. Enjoy this sweet and spicy Punjabi-style Pumpkin curry with Roti or rice.
Equipment
- Instant Pot or traditional pressure cooker
Ingredients
- 4 cups Pumpkin peeled and cut in cubes
- 2 Punjabi wadi crushed into small pieces (spicy dry lentil balls)
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds zeera
- 1 medium onion finely chopped
- 2 green chillies finely chopped
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 tomatoes finely chopped
- 1 teaspoon sugar optional
- 2 tablespoons cilantro for garnish
Spices
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri red chilli powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon dry mango powder amchur or 1 tablespoon lemon juice
- ½ teaspoon garam masala
- 1 teaspoon salt adjust to taste
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Instructions
Prep work:
- 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.
How to Make Instant Pot Pumpkin Curry
- Start the Instant Pot on saute mode and add oil to it. Once the oil is hot add the cumin seeds.
- Once the cumin seeds sizzle and splutter, add the onions and green chilies and saute until onions are translucent.
- Now add the ginger and garlic. Saute till the raw garlic smell goes away.
- Add the Vadi and saute them for 1-2 minutes.
- Stir in tomatoes and cover, and cook until the tomatoes are soft.
- Add the spices - Turmeric, Kashmiri red chili powder, coriander powder, cumin powder. Mix well and cook for a minute.
- Add 2 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, move the vent to the sealing position, and press manual (pressure cook) high pressure for 6 minutes.
- Once the pressure cooking is complete, wait for 10 minutes and then release the steam manually (quick release).
- If there is any residual water (from pumpkin), start Instant Pot back on saute mode, cook the curry. You can eay 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! Enjoy with roti or rice.
For stovetop pressure cooker:
- Follow the same steps as above in a pressure cooker and just pressure cook for 2 whistles on medium heat. Let the pressure release naturally.
Notes
Once the pumpkin is cooked, mash it to a smooth consistency for a creamy texture Or 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 Wadiyan are spicy, so adjust the red chili and garam masala. You can substitute the Amritsari wadi with moong dal wadi, which is less spicy.
Wadis add a nice spicy flavor and texture to the 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.
I prefer making this curry in the Instant Pot (pressure cooker), but you can also make it in a pot on the stovetop. Cook the pumpkin until it's soft and easily mashed with a fork or spatula. If needed, add about ¼ cup of water.
Nutrition
Calories: 441kcal | Carbohydrates: 18g | Protein: 21g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 767mg | Fiber: 7g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 7mg
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