Instant Pot Ambal – Tangy Indian Pumpkin Curry: A sweet and tangy sauce, combined with pumpkin results in an and all-around perfect curry! This is an easy, fast recipe that can be thrown together on a busy weeknight.
What is Ambal – Instant Pot Ambal – Tangy Indian Pumpkin Curry?
Ambal is a very popular sweet and tangy pumpkin curry from the region of Jammu and Kashmir. In Hindi, it is known as Kaddu ka ambal or Dogri Ambal. It is a popular wedding dish.
What type of pumpkin do I need for Instant Pot Ambal – Tangy Indian Pumpkin Curry?
Calabaza or West Indian pumpkin also known as Calabza squash. They are round in shape and vary in size and color. They can be green, tan, red or orange.
How do I make Instant Pot Ambal – Tangy Indian Pumpkin Curry?
Prep: I prefer to use precut pumpkin. Rinse the pumpkin to remove dirt and grime then pat dry with a paper towel. Peel the skin well with a vegetable peeler. Additionally, clean it by removing all the seeds and fibrous strings using a large metal spoon. Next chop it into 5 inch cubes.
When ready to cook:
Select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in asafoetida, fenugreek seeds, whole dried red chili peppers, cumin seeds and fresh grated ginger. Let them sauté for about a minute, keep stirring.
Then add is Kashmiri chili powder and ¼ cup water. Stir and let it sauté for 30 seconds.
Next add in salt and ground turmeric. Stir well.
Furthermore add in chopped pumpkin. Stir well and make sure the spices mix well with the pumpkin. Let the pumpkin sauté for a minute.
Also, mix well. Further add in jaggery, tamarind paste and ½ cup water and mix well.
Finally, close the lid and select manual/high pressure for 4 minutes. When cooking is complete, use quick pressure release to depressurize. Then, transfer the cooked dish in a serving bowl, garnish and serve over steamed rice.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Butternut Squash Curry – Instant Pot Indian Squash
Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry
Instant Pot Ambal – Tangy Indian Pumpkin Curry
Equipment
- Pressure Cooker
Ingredients
- 2.7 pounds calabaza squash with skin (pumpkin, kaddu) (5 cups peeled and chopped)
- 6 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1/2 tsp fenugreek seeds (methi seeds)
- 6 whole dried red chili pepper
- 1 tsp cumin seeds (jeera)
- 1 tsp grated ginger (fresh)
- 1 and 1/2 tbsp kashmiri chili powder
- 3/4 cup water (divided)
- 1 and 1/2 tsp ground turmeric (haldi)
- 2 and 1/2 tsp salt
- 5 tbsp jaggery powder
- 1 and 1/4 tbsp tamarind concentrate
Instructions
Prep
- Rinse the pumpkin to remove dirt and grime then pat dry with a paper towel. Peel the skin with a vegetable peeler. Additionally, clean it by removing all the seeds and fibrous strings using a large metal spoon. Next chop it into 5 inch cubes.
Cook
- Select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. Third, when the oil is hot add in asafoetida, fenugreek seeds, whole dried red chili peppers, cumin seeds and fresh grated ginger. Let them sauté for about a minute, keep stirring.
- Then add is Kashmiri chili powder and ¼ cup water. Stir and let it sauté for 30 seconds.
- Next add in salt and ground turmeric. Stir well.
- Furthermore add in chopped pumpkin. Stir well and make sure the spices mix well with the pumpkin. Let the pumpkin sauté for a minute.
- Mix well. Further add in jaggery, tamarind paste and ½ cup water and mix well.
- Finally, close the lid and select manual/high pressure for 4 minutes. When cooking is complete, use quick pressure release to depressurize. Then, transfer the cooked dish in a serving bowl, garnish and serve over steamed rice.
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