Butternut Squash Curry – Instant Pot Indian Butternut Squash Curry is a quick, flavorful and easy side dish that’s healthy! It’s delicious as a side with white rice or naan (Indian flat bread).
If you check out my recipe category for vegetarian recipes, you will see that I’ve written a lot of recipes.
What is butternut squash and how do I peel and cut it for Butternut Squash Curry – Instant Pot Indian Butternut squash curry?
It is a type of winter squash that grows on a vine. It has tan-yellow skin and orange fleshy pulp similar to sweet potatoes and is delicious roasted, sautéed, or puréed. Also, it is an excellent source of many vitamins and minerals.
Firstly, rinse the squash, then lay the whole squash on its side on a cutting board and cut it into 2 pieces horizontally.
Secondly, using a vegetable peeler, peel the squash skin in long, downward strokes. Make sure to peel until all the light green lines under the skin are gone. They can be tough and fibrous. You should be left with only orange flesh. Next, cut the butternut squash into 2 more halves lengthwise, revealing the seeds. Further, use a metal spoon to scrape out the seeds and stringy pulp from the squash cavity.
Finally, cut the squash into cubes (roughly 5 to 6-inch pieces). Squash should hold its shape in the curry.
Incase you want to make this process easier grab the pre-cut butternut squash in the produce section at the grocery store.
How do I make this recipe?
When ready to cook, first, select sauté on the Instant Pot and adjust to high. Second, add oil. After about 30 seconds, add in asafoetida, cumin seeds, black cardamom pods, whole dried chili peppers, and cloves.
Further, add in the butternut squash and let it sauté for 4 to 5 minutes. Furthermore, add in Kashmiri chili powder and ¼ cup water. Stir well.
Then in 30 seconds, add in ground ginger, ground fennel, ground cumin, salt, ground mango powder, brown sugar, serrano peppers and ¼ cup water. Mix well.
Close the lid and select manual/high pressure for 4 minutes. When done quick release the pressure.
Butternut Squash Curry – Instant Pot Indian Butternut Squash Curry
Equipment
- Electric Pressure Cooker / Instant Pot
Ingredients
- 1/2 butternut squash (4 and 1/4 cups chopped)
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 2 whole black cardamom pod (kali elaichi)
- 2 whole dried red chili peppers
- 3 whole cloves (laung)
- 3/4 tbsp kashmiri chili powder
- 1/2 cup water (divided)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 1 tsp mango powder (amchur/amchoor powder)
- 1/2 tbsp brown sugar
- 3 serrano peppers, whole, small (hari mirch)
Instructions
Prep
- Rinse, peel and cut the squash into cubes (roughly 5 to 6-inch pieces). Rinse the serrano peppers well. There is no need to chop them.
Cook
- Select sauté on the Instant Pot and adjust to high. Then add oil.
- When the oil is hot, add in asafoetida, cumin seeds, black cardamom pods, whole dried chili peppers, and cloves.
- In about 30 seconds, add in butternut squash and let it sauté for 4 to 5 minutes.
- Then, add in Kashmiri chili powder and ¼ cup water. Stir well.
- Then in 30 seconds, add in ground ginger, ground fennel, ground cumin, salt, ground mango powder, brown sugar, whole serrano peppers and ¼ cup water. Mix well.
- Close the lid and select manual/high pressure for 4 minutes. When done quick pressure release. Transfer to a serving bowl and enjoy with rice or roti.
Notes
- This is not supposed to have a lot of soup. It has minimal soup. If you like more gravy/soup then add an extra 1/4 cup water before selecting manual/high pressure.
- The whole spices (cardamom pods, cloves, and whole dried red chili pepper can be discarded, they don’t need to be consumed).
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