Kaddu ki Sabzi (Pumpkin Sabzi)
Ingredients
- 2 tbspoil
- ½ tspcumin seeds
- 1 tspginger)
(grated or crushed or ginger garlic
- 1 ¼ conions)
(fine chopped, optional
- ¾ ctomatoes)
(fine chopped, optional
- 2 cpumpkin)
(cubed to ¾ inch
- ⅓ tspsalt)
- ½ tspgaram masala
- ½ tspkashmiri red chili powder)
- ⅛ tspturmeric
- 1 tspkasuri methi)
(dried fenugreek, optional
- ½ tbsplemon juice)
or (¼ teaspoon amchur
- 1 tbspcoriander leaves)
(fine chopped to garnish
Directions
How to make kaddu ki sabzi
- 1
Heat oil in a pan and add cumin seeds. When they begin to splutter, turn the heat to low and stir in the ginger.
- 2
Saute for a minute and add chopped onions. Sprinkle half of the salt.
- 3
Regulate the heat to medium and saute until the onions turn golden. This takes some time but it is important to cook them until golden.
- 4
Add tomatoes and saute until they turn soft and mushy. Stir in the pumpkin and stir fry for 2 to 3 minutes.
- 5
Sprinkle red chili powder, turmeric, little more salt and garam masala. Saute for about 2 to 3 minutes until you begin to smell the spices.
- 6
Cover and cook on a low to medium heat until kaddu is tender but not mushy. If the pan is too dry sprinkle 1 to 2 tablespoons water as you cook.
- 7
Taste test and add more salt, kasuri methi and amchur if using. Garnish kaddu ki sabzi with coriander leaves and sprinkle lemon juice (if not using amchur). Serve with rice or any flatbreads.
Kaddu ki Sabzi (Pumpkin Sabzi)
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About this Recipe
Craving a comforting and flavorful Indian side dish that comes together in a flash? This Kaddu ki Sabzi (Pumpkin Sabzi) recipe delivers a delightful blend of spices and tender pumpkin, perfect for any meal and ready in just 25 minutes total.
What makes this Kaddu ki Sabzi truly special is its simple yet harmonious blend of aromatic spices like cumin seeds, turmeric, garam masala, and Kashmiri red chili powder. These warm spices beautifully complement the natural sweetness of the pumpkin, creating a depth of flavor that's both authentic and incredibly satisfying without needing complex techniques.
When you prepare this Indian pumpkin dish, you can expect a wonderfully balanced experience. The pumpkin cooks down to a tender, almost melt-in-your-mouth consistency, absorbing all the vibrant flavors from the ginger and spices. You'll savor a gentle warmth from the chili powder, balanced by the savory notes of the onions and tomatoes (if used), and a refreshing hint of tang from the lemon juice or amchur. It's a naturally hearty and comforting dish that’s surprisingly light.
This recipe is quite versatile. You can easily adjust the spice level by modifying the amount of Kashmiri red chili powder to suit your preference. For an extra layer of unique aroma, don't skip the kasuri methi (dried fenugreek). If you want to keep it simple, the onions and tomatoes are listed as optional, allowing you to tailor the dish to your pantry or taste. For a different tangy profile, you can swap lemon juice for amchur (dried mango powder).
Serve this Kaddu ki Sabzi warm alongside fluffy rice, warm roti, or any of your favorite Indian flatbreads for a complete and nourishing meal. Garnish with fresh coriander leaves for a burst of color and fresh flavor.