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Kaddu ki Sabji (Easy Pumpkin Recipe)
4.9 from 66 votes

Kaddu ki Sabji (Easy Pumpkin Recipe)

Kaddu ki Sabji is a spiced pumpkin curry made with cubed pumpkin, fenugreek and cumin seeds, and a blend of chili, turmeric, garam masala, dry mango powder, and sweetener. The pumpkin softens to a tender texture while the spices and jaggery balance savory, sour, and sweet flavors. This dish can be adapted for fasting meals by omitting certain spices.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 167 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Wash the pumpkin. Peel and chop the pumpkin in small cubes.
  2. In a 2 litre stovetop pressure cooker or pan heat oil.
  3. Add the fenugreek seeds and cumin seeds and fry for a minute on a low heat.
  4. 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.
  5. Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
  6. Add the sugar or jaggery.
  7. Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
  8. Cover the cooker with a lid and pressure cook for 7 to 8 minutes on medium heat.
  9. 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.
  10. Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
  11. Stir the mashed pumpkin well and cook for minute or two.
  12. 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.
  13. This kaddu ki sabzi should not be dry nor watery or runny, just in between.
  14. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 167

% 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.