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Kaddu ki sabzi
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5 from 1 vote

Pumpkin sabzi - Kaddu ki sabzi

North Indian style Yellow pumpkin dry curry
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Accompaniments, Lunch
Cuisine: Indian
Keyword: Dry curry, side dish for roti
Servings: 2
Author: Jeyashri suresh


  • 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


  • 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.



1. I used the Japanese pumpkin available in the market. You can use the yellow pumpkin which is widely available in the Indian market.
2. You can add ginger garlic paste while adding the onions.
3. Kaddu ki sabzi | Pumpkin sabzi pairs well with roti and rice too.