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4.9 from 99 votes

Kaddu ki Sabji (Easy Pumpkin Recipe)

Kaddu ki Sabji is an easy and delicious vegan pumpkin recipe made with yellow pumpkin, spices and herbs. This is a North Indian style satvik recipe made without onions and garlic.

Prep Time
20 mins
Cook Time
20 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 dry red chilies - optional, broken and seeds removed
  • 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 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

  • Note: If making this kaddu sabzi for fasting or vrat then skip the fenugreek seeds, turmeric powder and garam masala. Also use oil that you use for making fasting food.
  • You can use any type of tender fresh yellow or orange pumpkin.
  • You can adjust the amount of sugar or jaggery according to your taste preferences.
  • The recipe can be scaled to make a big batch for a big gathering.

Nutrition Information

Calories 167kcal (8%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 593mg (25%) Potassium 1201mg (34%) 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: 4Serving

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.