Kaddu Ki Sabji Recipe
Kaddu Ki Sabji is a traditional North Indian dish made with pumpkin, also known as kaddu in Hindi. This delectable vegetable curry is cooked with a variety of spices and flavors, creating a perfect balance between sweet, tangy, and spicy elements. The soft, melt-in-your-mouth texture of the pumpkin combined with the rich, aromatic spices makes it a soul-satisfying dish that can be enjoyed with roti, paratha, or rice.
Ingredients
- 500 g pumpkin kaddu, peeled and cubed
- 2 tbsp oil
- 1 tsp Cumin (Jeera) jeera
- Asafoetida / hing hing
- 2 green chillies finely chopped
- 1 tsp ginger grated
- 2 Tomato chopped
- 1/2 tsp turmeric powder haldi
- 1 tsp Red Chilli Powder
- 1 tsp coriander powder dhania
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp coriander leaves / cilantro chopped
Instructions
Pre-Cooking Prep Steps
- Peeling and Cubing the Pumpkin: Begin by thoroughly washing the pumpkin. Carefully peel off the outer skin using a sharp knife or peeler. Then, cut the pumpkin into half and scoop out the seeds and fibrous parts. Cut the pumpkin into small, even-sized cubes. This step should take approximately 15 minutes.
- Preparing the Vegetables: Finely chop the green chilies and tomatoes, and grate the ginger. Keep all the vegetables and spices ready before you start cooking.
Cooking Steps
- Heat oil in a heavy-bottomed pan or kadai on medium heat. Add the cumin seeds and asafoetida, and let them splutter for a few seconds.
- Add the green chilies to the pan, and sauté. This should take around 5-7 minutes.
- Next, add the grated ginger and cook for a minute. Add the chopped tomatoes and cook for another 5-7 minutes, or until the tomatoes are soft and mushy.
- Add the turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well and cook for 2-3 minutes, allowing the spices to blend with the tomato mixture.
- Add the pumpkin cubes to the pan and mix gently, ensuring the pumpkin is evenly coated with the spice mixture. Cook for 2-3 minutes.
- Add 1/2 cup of water to the pan, cover with a lid, and let the pumpkin cook on low heat for 15-20 minutes. Make sure to stir occasionally to prevent the pumpkin from sticking to the pan.
- Once the pumpkin is soft and well-cooked, add the garam masala and mix well. Cook for another 2 minutes.
- Turn off the heat, and garnish the Kaddu Ki Sabji with chopped coriander leaves.
Equipment Used for This Recipe
Notes & Tips
- Adjust the spice levels according to your preference. You can also use a mix of red and yellow pumpkins for added color and flavor.
- If you prefer a drier version of the dish, cook it uncovered after adding the pumpkin cubes, and add less water.
- Kaddu Ki Sabji tastes best when served hot, accompanied by roti, paratha, or steamed rice.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kaddu Ki Sabji Recipe
Amount per Serving
Calories
130
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
90
mg
4
%
Potassium
645
mg
18
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
11322
IU
226
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.2
mg
10
%
Vitamin C
25
mg
30
%
Vitamin E
3
mg
20
%
Vitamin K
13
µg
12
%
Calcium
49
mg
5
%
Iron
2
mg
11
%
Magnesium
29
mg
7
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.