Kaddu ki Sabji (Easy Pumpkin Recipe)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
167 kcal
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Course
Main Course
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Cuisine
Indian
Kaddu ki Sabji (Easy Pumpkin Recipe)
Description
Kaddu ki Sabji is prepared by peeling and cubing fresh pumpkin, then cooking it with tempered fenugreek and cumin seeds, optional dried red chilies, and a mix of dry spices including chili powder, turmeric, garam masala, and dry mango powder. Sugar or jaggery is added to balance the flavors. The pumpkin is cooked either in a pressure cooker or a covered pan with water and salt until soft and mushy, then mashed and finished with the final spices.
The resulting dish has a soft, lightly spiced texture combining warmth from the spices and gentle sweetness. The use of dry mango powder lends a subtle tang. It accompanies Indian breads or rice and can be adjusted with or without chilies depending on desired heat. Fresh coriander as garnish adds brightness.
For fasting or vrat, the recipe advises omitting fenugreek, turmeric, and garam masala, and using suitable oil. The recipe is scalable for larger groups and accepts variations such as green chilies instead of red.
Ingredients
- 1 small pumpkin (kaddu)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 1 teaspoon cumin seeds
- 1 or 2 red chili optional, broken and seeds removed, dry
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon sugar or 2 teaspoons crushed jaggery or add according to taste
- 2 tablespoons neutral cooking oil generic cooking oil
- ¾ cup water or 1 cup water
- 2 tablespoons Coriander leaves - chopped, optional
- rock salt - edible and food grade (or you can use regular salt if not making during religious fasting)
Instructions
- Wash the pumpkin. Peel and chop the pumpkin in small cubes.
- In a 2 litre stovetop pressure cooker or pan heat oil.
- Add the fenugreek seeds and cumin seeds and fry for a minute on a low heat.
- Now add the deseeded red chilies and fry for some 15 seconds. The addition of red chilies is optional or swap them with green chilies.
- Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
- Add the sugar or jaggery.
- Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
- Cover the cooker with a lid and pressure cook for 7 to 8 minutes on medium heat.
- If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy. You can also make this dish in the Instant pot adding water as required.
- Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
- Stir the mashed pumpkin well and cook for minute or two.
- If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. If it has become too thick or pasty, then add some hot water to thin the consistency a bit.
- This kaddu ki sabzi should not be dry nor watery or runny, just in between.
- Garnish with coriander leaves and serve kaddu ki sabzi hot with poori or roti.
Notes
- For fasting meals, omit fenugreek seeds, turmeric powder, and garam masala; also use oil appropriate for fasting.
- Use any tender fresh yellow or orange pumpkin according to availability.
- Adjust sugar or jaggery quantity based on your taste preference for sweetness.
- This recipe can be scaled up for larger gatherings or batch cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 593mg | 25% |
| Potassium | 1201mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 29125IU | 583% |
| Vitamin C | 46.8mg | 52% |
| Calcium | 76mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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