Kaddu ki Sabzi (Pumpkin Sabzi)

Kaddu ki Sabzi (Pumpkin Sabzi)

from indianhealthyrecipes.com
Main
25 min
3 servings
136 kcal / serving

Kaddu ki sabzi is a Indian side dish made with pumpkin, spices and herbs. It goes well with rice, roti or any flatbreads.

Ingredients

  • 2 tablespoonsoil
  • ½ teaspooncumin seeds
  • 1 teaspoonginger ((grated or crushed or ginger garlic))
  • 1 ¼ cuponions ((fine chopped, optional))
  • ¾ cuptomatoes ((fine chopped, optional))
  • 2 cupspumpkin ((cubed to ¾ inch))
  • ⅓ teaspoonsalt ((divided, adjust to taste))
  • ½ teaspoongaram masala
  • ½ teaspoonkashmiri red chili powder ((adjust to taste))
  • ⅛ teaspoonturmeric
  • 1 teaspoonkasuri methi ((dried fenugreek, optional))
  • ½ tablespoonlemon juice (or (¼ teaspoon amchur))
  • 1 tablespooncoriander leaves ((fine chopped to garnish))

Directions

How to make kaddu ki sabzi

  1. 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. 2

    Saute for a minute and add chopped onions. Sprinkle half of the salt.

  3. 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. 4

    Add tomatoes and saute until they turn soft and mushy. Stir in the pumpkin and stir fry for 2 to 3 minutes.

  5. 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. 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. 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.