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Butternut Squash Curry – Instant Pot Indian Butternut Squash Curry

Shilpa
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).
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4

Equipment

  • Electric Pressure Cooker / Instant Pot

Ingredients
  

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.
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