Kaddu Ki Sabzi - Punjabi style pumpkin curry
Recipe for Kaddu ki Sabzi - Punjabi style sweet-sour pumpkin curry that goes best with pooris (fried Indian flatbread)
There are some side dishes that make the calories of a poori worthwhile. Aloo subzi and Chole have always been my favourite accompaniments to this deep fried bread and this Kaddu ki sabzi is a recent discovery, thanks to my Punjabi friends.
Tangy, spicy and sweet at the same time, it is a great way to make use of red pumpkin which is in season now. In Bangalore, we find the Disco pumpkin which are smaller in size, the Ironbark or the Japanese, all of which have a deep orange flesh. For this preparation, the former varieties are preferred over the yellow flesh pumpkin used for Olan like Koottu.
Get the recipe for a super healthy Pumpkin & Chana Dal curry here
This is a Punjabi recipe shared by my friend, Kishi Arora of Foodoholics and this is the way her mom (@mamaktreats on Twitter) makes it. I think I have more or less followed the recipe she dictated to me on phone. We prepared this with Aaloo Bhaaja, Chole, Halwa and Poori for a perfect Navratri dinner.
Love Pumpkin? Get 14 no-fail, delicious pumpkin recipes from my blog
Khatti Meethi Kaddu Subzi / Sweet and sour red pumpkin / butternut squash
Time taken : Under 30 minutes
Serves 4 people
Kaddu ki Sabzi | Punjabi Pumpkin Curry
- To prepare Kaddu ki sabzi, in a heavy bottomed wide wok / kadai, heat the oil. Add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds. Once the mustard splutters, add the pumpkin cubes and toss well to coat with oil and whole spices.
- On medium flame, cook the pumpkin for 5 minutes or so, then add all remaining powdered spices, including crushed jaggery, add 1/2 cup of water, cover and cook on low flame. This will take at least 15-20 minutes to cook. Keep checking every 5 minutes, if any additional water is required, adding 1/4 cup at a time, if necessary.
- When cooked, you should be able to crush the pumpkin with the thumb with light pressure but the shape should be retained, and the whole dish should not turn into mashed pumpkin.
- Adjust the red chilli powder, jaggery and amchoor to suit your taste such that it is a good balance of spicy, sweet and sour. If the pumpkin is inherently quite sweet, you don't have to add much jaggery.
- Garnish with finely chopped coriander.
Serve hot with pooris or rotis.
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