Kaddu Ki Sabji, also known as Indian Pumpkin Curry, is a delicious and flavorful vegetable dish made with yellow pumpkin. It is a popular North Indian recipe that can be enjoyed with rice or Indian flatbreads like roti or chapati. The dish is typically vegetarian and can be prepared with or without onions and garlic, making it suitable for different dietary preferences.
The preparation of Kaddu ki Sabzi involves sautéing pumpkin pieces with a blend of spices, which infuses the dish with a delightful aroma and taste. The addition of crushed Kasoori methi (dried fenugreek leaves) and a touch of jaggery brings out a unique and tempting flavor profile.
The bright orange color of the cooked pumpkin, along with the aromatic spices, makes this dish visually appealing and a treat for both the eyes and the palate. It’s a versatile and healthy option for a side dish, providing essential nutrients and fiber from the pumpkin.
Kaddu ki Sabzi is a perfect accompaniment to a hearty Indian meal and is loved by both adults and kids alike. Its simple yet satisfying taste makes it a comforting choice for any lunch or dinner gathering.
Ingredients:
- 1 cup of Yellow pumpkin pieces
- 1 tablespoon of Cooking oil
- 1/2 teaspoon of Mustard seeds
- 1/4 teaspoon of Methi seeds
- 1/2 teaspoon of Cumin seeds
- A few Curry leaves
- 1 Red chili
- 1/4 teaspoon of Turmeric powder
- 3/4 teaspoon of Red chili powder
- 1 teaspoon of Coriander powder
- 1/2 teaspoon of Garam masala powder
- Salt and Water, as needed
- 1 teaspoon of Crushed Kasoori methi
- Coriander leaves, to garnish
- 1 teaspoon of Powdered jaggery
- A few drops of Lemon juice (optional)
Instructions:
- Wash and peel the skin of the pumpkin, then chop it into big cubes. Set aside.
- Heat oil in a kadai (pan) and add mustard seeds, methi seeds, cumin seeds, red chili, and curry leaves. Let them splutter.
- Add the chopped pumpkin pieces and sauté for a minute. Then, add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well.
- Pour water, cover, and cook until the pumpkin becomes tender.
- Add crushed Kasoori methi, coriander leaves, and powdered jaggery. Mix well and switch off the flame.
- Optionally, you can add a few drops of lemon juice for a tangy twist.
- Serve the Kaddu ki Sabzi hot with rice and roti.
Note:
- Adjust the quantity of spice powders as per your taste preferences.
- The addition of jaggery and Kasoori methi enhances the flavor, so it’s best not to skip them.