Kaddu (Pumpkin) ki Sabzi
This easy Kaddu ki Sabzi recipe turns humble pumpkin into something special. It's got that perfect balance of sweet and savory in every bite.
Ingredients
- 700 grams pumpkin (kaddu), peeled and cut into 2.5 cm cubes
- 2 tablespoons mustard oil (or any vegetable oil)
- 0.5 teaspoon fenugreek seeds (methi dana)
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 medium onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 medium tomato, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon dry mango powder (amchur)
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt (adjust to taste)
- 0.25 cup water
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- Wash 700 grams pumpkin thoroughly, peel off the skin, remove the seeds and fibrous parts, then cut the pumpkin flesh into 2.5 cm cubes.
- Heat 2 tablespoons mustard oil in a heavy-bottomed pan or kadai over medium heat until it shimmers. If using mustard oil, heat until it smokes slightly to remove its pungent aroma, then reduce heat.
- Add 0.5 teaspoon fenugreek seeds and 0.5 teaspoon cumin seeds to the hot oil. Let them sizzle and crackle for about 15-20 seconds until fragrant.
- Add 0.25 teaspoon asafoetida to the pan and immediately add 1 medium finely chopped onion. Cook the onion for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
- Add 1 teaspoon ginger paste and 1 teaspoon garlic paste to the pan. Sauté for 1-2 minutes until their raw smell disappears.
- Add 1 medium finely chopped tomato to the pan. Cook for 3-4 minutes, pressing with the back of a spoon, until the tomato softens and the oil starts to separate from the mixture.
- Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon roasted cumin powder. Mix well and cook for 1 minute, adding a tablespoon of water if the spices stick to the pan.
- Add the prepared 700 grams pumpkin cubes and 0.75 teaspoon salt to the pan. Mix everything well so the pumpkin cubes are coated with the spice mixture.
- Pour in 0.25 cup water, cover the pan with a lid, and reduce the heat to low. Cook for 15-20 minutes, or until the pumpkin is tender but still holds its shape. Stir occasionally to prevent sticking.
- Once the pumpkin is tender, add 0.5 teaspoon dry mango powder (amchur) and 0.5 teaspoon garam masala. Mix gently.
- Cook uncovered for another 2-3 minutes, allowing any excess moisture to evaporate and the flavors to meld. Taste and adjust salt if needed.
- Transfer the Kaddu ki Sabzi to a serving bowl and garnish with 2 tablespoons fresh chopped cilantro leaves. Serve hot with roti, paratha, or steamed rice.