Kaddu Ki Sabzi Recipe: Quick, spicy and sweet kaddu sabzi or pumpkin sabzi that can be made for special occasions or just as a part of everyday meal. Since it is no-onion no-garlic recipe it can be also made for festivals and fasting. Kaddu or pumpkin that I used here is also called butternut Squash in many parts of the world. So you can also call it Butternut squash sabzi/sabji.
Kaddu sabzi is made in many ways. This version of kaddu sabzi is one of my hubby’s favorites. It is flavored with spices and sweetened with Jaggery. Soon I’ll post the spicier version of this sabzi that is my personal favorite .
I learned this Kaddu ki sabzi from a halwai (traditional cook who comes for preparing food in Indian marriages) when I went for my sister’s wedding. The uniqueness of Indian wedding attracts people from all over the world. Diverse customs, traditions, music, dance and the most importantly food. At my place wedding lasts for 4-5 days and it just fun, fun and fun all the time. You can see loads of happiness, colorful clothes, chit chatting ladies, kids playing in groups and everyday different variety of food is made to feed this crowd of relatives. Cooks who come specialized in cooking for marriages are also called Halwaii. They are experts in making sinfully delicious food that you can’t resist eating. The cooking style of halwii is also very different from regular home cooking. They use more oil, ghee and butter and more spices than what we regularly use at home. I learned this kaddu ki sabzi from a halwaii especially for my hubby as it is his one of the top favorites.
You can enjoy kaddu ki sabzji with hot crispy pooris, layered parathas, or mix veg parathas. Have it in lunch or dinner, it tastes divine. Today I made pooris and aloo tamater (potatoes in tomato gravy) with this sabzi which is an ideal combination that blends together very well.
Here is step by step process of making kaddu ki sabzi or Pumpkin sabzi:
- Cut pumpkin in thick slices. It’s a tough job (I recommend to eat an extra chappati before cutting kaddu… Just kidding, it’s not so tough but kaddu can slip from your hands and fall down couple of times that is pretty usual, so be careful). Take the thick peel out. Cut kaddu or pumpkin in small pieces, wash them with water and keep aside.
- Make chilly ginger paste or you can grate them and keep it aside.
- Heat the pan at medium heat and pour some oil. If you feel oil is too much you can lessen the amount but if you want to really make halwaii style than I suggest use same quantity of oil.
- When oil is hot add cumin seeds, methi seeds and stir them. Add chilly ginger paste and give it a nice stir.
- Now add turmeric or haldi powder, chopped kaddu or pumpkin and salt. Mix everything nicely.
- Add water and cover with the lid. Let it cook till kaddu/ pumpkin becomes fork tender. Here I want to make sure kaddu is not overcooked otherwise it will become mushy and halwai style is non mushy kaddu.
- Once kaddu/ pumpkin is cooked add coriander powder, chilly powder, dry mango powder, jaggery or sugar, kala namak (black salt). Mix everything gently.
- Kaddu ki sabzi or pumpkin sabzi is ready to serve.
Kaddu Sabzi or Pumpkin Sabzi Video Recipe Card
Kaddu Sabzi or Pumpkin Sabzi Detailed Recipe Card
- Chopped pumpkin/kaddu/butternut squash: 1 ½ cup,
- Cumin seeds: ½ tsp,
- Fenugreek/ methi seeds: ½ tsp,
- Turmeric/haldi powder: ½ tsp,
- Red chilly / lal mirch powder: ½ tsp,
- Coriander Powder: 1 tsp,
- Dry mango/ amchur powder: 1tsp,
- Green chilly: 2,
- Ginger/adrak: ½”,
- Oil: 4tbsp,
- Black salt: ¼ tsp,
- Jaggery: ½ tsp,
- Water: ¼ cup
- Heat oil in kadai/wok or pan.
- Add cumin and methi or fenugreek seeds, stir and add chilly ginger paste. Mix well.
- Add turmeric/ haldi powder chopped kaddu/pumpkin, salt and give a nice stir.
- Now add water, cover and cook till pumpkin become fork tender.
- Once kaddu/ pumpkin is cooked add red chilly powder, coriander powder, amchur powder, jiggery and black salt. Mix gently.
- Kaddu ki sabzi is ready to serve.
2. In this recipe black salt/ kala namak (black salt) gives amazing taste so if you have try to use it.
3. Usually if you eat halwaii food it is very vibrant in color. If you want that color you can add ½ tsp. of kasmiri lal mirch/ degi mirch powder along with haldi.
4. In making this kaddu ki sabji coriander powder is added in last so that sabzi does not become brown in color.