Kaddu ki sabzi|Pumpkin curry | Pumpkin sabzi recipe – North Indian style pumpkin dry curry recipe, with full video and step-by-step pictures.
Usually, we South Indians make Sambar or vatha kuzhambu or paal kootu using yellow pumpkin. My mom makes a pumpkin curry for Pongal festival, we call it is parangikkai curry. That tastes more like a halwa and we add jaggery and coconut in that.
I have many North Indian friends and I have seen them making this Kaddu ki sabzi during winter. Though we get pumpkins throughout the year, in winter we get a lot. Though I have heard from many friends about this sabzi, I personally never tried it or even tasted it.
Yesterday during my visit to the local wet market, saw this tiny Japanese variety, Kabocha squash. I got so attracted by its cuteness, decided to make this Kaddu ki sabzi. It tasted so yummy and it was just like potato curry. No one at home could make out it was made using yellow pumpkin.
I made this without the addition of garlic and tomato. You can add finely chopped tomatoes to this dry curry.
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Kaddu ki sabzi | Pumpkin curry
Pumpkin sabzi - Kaddu ki sabzi
Ingredients
- 2 cups cubed pumpkin
- 1 big onion
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp fennel seeds
- ¼ tsp methi seeds
- 2 pinches asafoetida
- 1 green chili
- 1 tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp amchoor powder
- Salt as needed
- 1 tsp Jaggery
- Coriander leaves to garnish
Instructions
- Take out the skin and seeds of the pumpkin and cut them into cubes.
- Chop the onions finely and slit the green chilis.
- In a pan add the oil and add the cumin seeds, fennel seeds, asafoetida and methi seeds.
- Saute for a minute in medium flame and add the slit green chilis and chopped onions.
- Add little salt and cook this till the onion becomes translucent.
- Now add the pumpkin cubes and saute for a minute.
- Add the turmeric powder, salt, red chili powder and coriander powder.
- Mix well. Sprinkle little water and cover this and cook for 7-8 minutes.
- Stir in between and sprinkle little water if needed.
- The pumpkins will get cooked very fast.
- Now add the garam masala,jaggery and amchoor powder.
- Mix well and cook for a minute.
- Switch off the flame and add the chopped coriander leaves.
- Pumpkin sabzi | Kaddu ki sabzi is ready to serve.
- Serve with hot phulkas or plain rice.
Notes
- Take out the skin and seeds of the pumpkin and cut them into cubes.
- Chop the onions finely and slit the green chilis.
- In a pan add the oil and add the cumin seeds, fennel seeds, asafoetida and methi seeds.
- Saute for a minute in medium flame and add the slit green chilis and chopped onions.
- Add little salt and cook this till the onion becomes translucent.
- Now add the pumpkin cubes and saute for a minute.
- Add the turmeric powder, salt, red chili powder and coriander powder.
- Stir in between and sprinkle little water if needed.
- The pumpkins will get cooked very fast.
- Now add the garam masala,jaggery and amchoor powder.
- Mix well and cook for a minute.
- Switch off the flame and add the chopped coriander leaves.
- Pumpkin sabzi | Kaddu ki sabzi is ready to serve.
- Serve with hot phulkas or plain rice.
- I used the Japanese pumpkin available in the market. You can use the yellow pumpkin which is widely available in the Indian market.
- You can add ginger garlic paste while adding the onions.
- Kaddu ki sabzi | Pumpkin sabzi pairs well with roti and rice too.
