Kaddu ki sabzi is a delicious Indian dish made with pumpkin, spices and herbs. It is a very easy and simple to make dish & goes well with rice, quinoa, roti, poori or even with bread. This kaddu recipe uses no fancy ingredients and is made with pantry staples. It just takes about 25 minutes if you have the cut pumpkin ready.
Pumpkins are loaded with nutrients & are available through out the year so we use them often at home. I usually buy the whole pumpkin and use it to make various dishes like this pumpkin halwa, kaddu ka kheer and this pumpkin curry which is a favorite at home.
This kaddu ki sabzi tastes mildly hot, spicy, flavorful and delicious. This dish is cooked on a low flame so pumpkin absorbs all the amazing flavors from the spices.
In India, kaddu ki sabzi is made in so many ways. It is one of those veggies which is most commonly eaten during the religious fastings so a lot of people don’t use onions, ginger or garlic to make this pumpkin sabzi.
However I make this not for any occasion but for our regular meals so I use onions and ginger. Sometimes I use only tomatoes instead of onions and sometimes I use both. It turns out great that way too. But cooking kaddu on a low heat is what makes this dish simply delicious.
You can substitute pumpkin with Butternut squash.
How to make Kaddu ki Sabzi (Stepwise Photos)
1. Heat a heavy bottom pan with 2 tablespoons oil. When the oil turns hot, add ½teaspoon cumin seeds. The seeds will soon splutter, reduce the heat to low and add 1 teaspoon grated or crushed ginger (or ginger garlic grated). Saute for 1 minute until it begins to smell good.
2. Add 1¼cup chopped onions (1 medium onion) and ¼ teaspoon salt. If you don’t want to use onions, you can omit them.
3. Saute until the onions turn golden. Add ¾ cup chopped tomatoes if you want. I have not used here. Saute them well until soft and mushy.
4. Add 2 to 3 cups kaddu (chopped to¾ inch pieces). Saute for about two to three minutes.
5. Add the following spices:
- ½teaspoonKashmiri chili powder (adjust to taste)
- ½ to ¾teaspoongaram masala (adjust to taste)
- ⅛teaspoon turmeric
- ⅛teaspoon salt
6. Mix everything well and fry for another two to three minutes.
7. Cover and cook on a low flame till the pumpkin becomes tender. If the pumpkin dries out, sprinkle a few tablespoons water or as needed. I do not add any water.
8. Taste test and add more salt if needed. If you want you can add 1 teaspoon kasuri methi and 2 to 3 pinches of amchur (dried mango powder). I prefer to squeeze some lemon juice while serving, so leave out amchur. Garnish with 1 tablespoon chopped coriander leaves.
Serve pumpkin sabzi with roti, quinoa, rice or even with bread.
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Recipe Card
Kaddu ki Sabzi (Pumpkin Sabzi)
Kaddu ki sabzi is a Indian side dish made with pumpkin, spices and herbs. It goes well with rice, roti or any flatbreads.
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For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time15 minutes minutes
Total Time25 minutes minutes
Servings3
AuthorSwasthi
Ingredients (US cup = 240ml )
- 2 tablespoons Oil
- ½ teaspoon cumin seeds
- 1 teaspoon ginger (grated or crushed or ginger garlic)
- 1¼ cup (1 medium) onions (fine chopped, optional)
- ¾ cup (2 small) tomatoes (fine chopped, optional)
- 2 to 3 cups pumpkin (cubed to ¾ inch)
- ⅓ teaspoon salt (divided, adjust to taste)
- ½ to ¾ teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder (adjust to taste)
- ⅛ teaspoon turmeric
- 1 teaspoon kasuri methi (dried fenugreek, optional)
- ½ to ¾ tablespoon lemon juice or (¼ teaspoon amchur)
- 1 tablespoon coriander leaves (fine chopped to garnish)
Instructions
How to make Kaddu ki Sabzi
Heat oil in a pan and add cumin seeds. When they begin to splutter, turn the heat to low and stir in the ginger.
Saute for a minute and add chopped onions. Sprinkle half of the salt.
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.
Add tomatoes and saute until they turn soft and mushy. Stir in the pumpkin and stir fry for 2 to 3 minutes.
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.
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.
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.
Notes
- You can make this without onion and tomato both or use any one of them as per your preference. If you don’t use onions, cut down the garam masala and chili.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Kaddu ki Sabzi (Pumpkin Sabzi)
Amount Per Serving
Calories 136Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 269mg12%
Potassium 405mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 6727IU135%
Vitamin C 16mg19%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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