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Kaddu ki Sabzi | Punjabi Pumpkin Curry

This authentic recipe for Punjabi style Khatti Meethi Kaddu ki Sabzi comes from a friend's mother who is a brilliant cook. This is THE sabzi to eat with Pooris.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian, north indian
Servings 4 servings

Ingredients
  

  • 400 grams orange or yellow pumpkin peeled and cut in cubes
  • 1 tbsp mustard oil
  • pinch asafoetida
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds methi
  • 1/2 tsp cumin seeds
  • 2 tsps amchoor powder raw mango powder
  • 1 tsp red chilli powder
  • 1 - 2 tsps coriander powder
  • 1/4 tsp turmeric powder
  • 1 tbsp jaggery crushed (or brown sugar)
  • 1/2 tsp garam masala powder
  • 1 tsp salt or more to taste
  • coriander Finely chopped for garnish

Instructions
 

  • 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 with hot pooris.

Notes