kaddu ki sabzi recipe, how to make kaddu ki sabji recipe

kaddu ki sabzi: kaddu sabzi recipe, navratri recipe

kaddu ki sabzi recipe – here again another of the pumpkin recipes that can be made on regular days and also during navratri. this kaddu or pumpkin sabzi is a favorite at home. kaddu ki sabzi is also known as petha sabzi or kaddu ki sabji. 

kaddu is the hindi word for pumpkin. and this recipe only has pumpkin, pumpkin and pumpkin in it :-) so a must try for all pumpkin lovers.

the recipe is another wonder from my mother in law’s collection. best to have the kaddu sabzi with pooris. it also goes well with ajwain parathas, plain parathas or phulkas. during the fast, we have it with singhare ki pooris or rajgire ki poori.


the kaddu ki sabzi recipe is easy and simple. only cutting and peeling the kaddu takes some effort and time. but i found an easy method to peel the kaddu… but this method only works with smaller pumpkins not bigger ones :-(

few more simple and easy kaddu recipes on the blog are khatta metha kaddu, kaddu halwa and pumpkin erissery.


place the whole small pumpkin on a large plate or thali or on the table top. firmly keep your hand on top of the pumpkin. with the peeler in your other hand start to peel the pumpkin from sideways. keep on rotating the pumpkin with the other hand which is on top of it. work with both your hands in this manner till the pumpkin is peeled from all sides.


in the pic above you cannot see my hand on top of the kaddu as i am holding the camera in that hand 😉

forgive me about the peeler… the peeler in the pic is old but is very very sharp and is a great help in peeling carrots, potatoes, cucumbers and of course pumpkins.

once the kaddu is peeled, you start to chop the kaddu and you see the pith and the seeds. so what you do with the seeds? don’t throw them away.


if you have a garden, then plant the seeds… and if you have a garden or if you don’t have a garden then dry the seeds in the sun. when they are dried, roast them with some salt and have it in your food. pumpkin seeds are very nutritious and healthy. you can also roast or toast the pumpkin seeds in the oven.

the recipe of kaddu sabzi is easy and does not use more ingredients. the flavoring comes from the addition of methi seeds (fenugreek seeds) and jeera (cumin seeds). of course we add our usual indian spice powders to this recipe like turmeric powder, red chili powder and garam masala powder. some sugar/ jaggery is added for that sweetness which fuses subtly with the sweetness of the pumpkin.


i paired the kaddu sabzi with the jeera aloo and the combo was nice. we all loved it and i plan to make this combo again and again. the tangy jeera aloo with the sweet kaddu sabzi… goes great with pooris, parathas or rotis.


if you are looking for more fasting recipes then do check jeera aloo, sabudana pakora, sabudana khichdi, vrat wale aloo and singhare ke atte ki poori.

note: if making this kaddu sabzi for fasting or vrat then skip the fenugreek seeds, turmeric powder and garam masala. you can refer to this compiled list of ingredients allowed during navratri fast.

kaddu ki sabzi recipe details below:

4.8 from 5 reviews
kaddu ki sabzi recipe
kaddu ki sabzi - easy and simple pumpkin recipe
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 small pumpkin/kaddu
  • ¼ tsp fenugreek seeds/methi seeds
  • 1 tsp cumin seeds/jeera
  • 1 or 2 dry red chilies (optional)
  • ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ¼ tsp garam masala powder
  • 1 tsp dry mango powder/amchur
  • 1 tsp sugar or 2 tsp crushed jaggery
  • 2 tbsp oil
  • ¾th cup or 1 cup water
  • a few chopped coriander leaves for garnishing (optional)
  • rock salt/sendha namak or common salt if not making during fasting
  1. wash the pumpkin. peel and chop the pumpkin.
  2. in a pressure cooker or pan heat oil.
  3. add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
  4. now add the red chilies and fry for some 15 seconds.
  5. add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
  6. add the sugar or jaggery.
  7. mix the pumpkin with the rest of the spices and sugar/jaggery. add water and salt.
  8. cover the cooker with a lid and pressure cook for 7-8 minutes.
  9. if you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
  10. now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
  11. stir the mashed pumpkin well and cook for minute or two.
  12. if the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.
  13. the sabzi should not be dry nor watery, just in between.
  14. garnish with coriander leaves and serve kaddu ki sabzi hot.

{ 46 Responses }

  1. Bhagyashri says

    Hi, thanks for sharing the receipe , pl tel how to do it with black paper, I, be tasted that one, pl share if you have one more recipe

    • says

      welcome. i only know this recipe and one gujarati khatta meetha kaddu. but i will see for the black pepper version. i think you can just add a few crushed black pepper while sauteing in the sabzi.

  2. says

    Hello Dassana, I followed your recipe for Kaddu ki subzi and it turned out amazingly well. I liked the blend of spices that you have recommended. Thank you for sharing this simple and mouth watering recipe. :)

  3. Tara says

    Hi Dassana! I tried it two weeks ago with the butternut squash and it was delicious! Have made it again today! Must thank you for sharing such an easy and delicious recipe! Have tried a bunch of your other recipes too recently and the husband thinks I’ve grown into an amazing cook suddenly! Thanks for all your tips and delicious recipes!! :)

  4. Tara says

    This looks delicious!! Am dying to try it! However was wondering if I cld make this with butternut squash instead? What do you think? Yes or not?

  5. Nitin says

    Hello! beautiful compilation.

    Kaddoo has its own sweetness and is rich in Sugar. Pls dont put extra sugar. it will/might turn into a sweetdish instead of a regular tastee sabjee!!

    • says

      thanks. this kaddu sabji taste like sabji and not a sweet dish. the little amount of sugar that is added, in fact enhances the taste of the kaddu.

  6. Rimpy says

    Can we add Peas in this kaddo sabji? i am thinking of trying this but with proper turka. is t good idea to use ginger and garlic etc?
    Thank you for your help.

  7. bullsclaw says

    Hello Dasanna,

    Many congratulations for a wonderful blog. You had mentioned to refrain from using turmeric, chilli powders, garam masala, methi seeds while fasting. Can this be prepared with out them??

    • says

      yes, you can prepare this pumpkin dish for fasting without using turmeric, chilli powders, garam masala, methi seeds. there is another fasting recipe on blog made from pumpkin that is ‘khatta meetha kaddu”

  8. Aditi says

    Hi Dassna,
    I tried this recipe and it turned out delicious! I am from Delhi and am used to getting this as a staple breakfast, especially with aloo and puri. I used to follow my mother’s recipe for petha till now, but I must say now it’s going to be difficult for me to decide which recipe to follow.
    What I love about this recipe and another one of yours that that I tried is that they are easy to follow. I recently started cooking and these dishes turn out great in the first try! So, hats off! I am going to be a frequent visitor and would love if you can post even more recipes.

    • says

      thanks a lot aditi. the kaddu sabzi is a favorite at home too and i do make pooris sometimes to go with it. there are already a lot of recipes posted on the blog. so you can check in your free time and prepare whichever ones you like.

  9. says

    Dear Dassana,

    I used to prepare it along with onion, garlic and tomato…. But like your ways it’s much better n faster.

    Take Care n Keep Smiling..!!

  10. Poorni says

    Hi Dassana,
    Nice recipe…very new to me.Will surely try it out.Just one small doubt,can we add lime juice instead of amchoor powder.

  11. LAKSHMI says

    Hi Dassana,

    This sabzi turned out really well !!! In fact I enjoyed it even more with curd rice.
    The only difference between your recipe and my way of making was that I wouldn’t add Garam masala and amchoor. But this variation has now captured me :):)

    Thank you Dasanna.

    • says

      welcome lakshmi :-) this kaddu ki sabzi is a staple at our home. during fasting we have this with singhare/water chestnut flour or kuttu/buck wheat flour rotis.

  12. Neela says

    Dassana you are such a darling, in fact your presentations are too good which is making the receipe more wonderful, keep posting dear. 2 days back I tried making the parsi dhansak veg with whatever vegetables i could lay my hands on, it was really splendid.

    Thanks for the wonderful receipe.

  13. Jagan Mohan Reddy says

    The presentation is Mouth Watering and your write up is very sincere. I will definitely try it out at the earliest opportunity.I feel tempted to go through all your recipes and try them.

    Thank you Very Much.


  14. lea says

    don’t excuse yourself for keeping an old, perfectly working tool in our “throw-away-society”! :-)
    looks wonderful, i don’t like western preparations of pumpkin that much and been searching for a recipe for all those beautiful pumpkins available now. I’ll definitely try this one.

    • dassana says

      the pumpkin sabzi goes best with parathas or pooris. i feel it should go well with crepes too, though i have never tried having it with crepes. try the crepes and pumpkin combination and do let me know.

  15. says

    This is such a gorgeous sounding dish, spicy pumpkin mash- heaven! I will definitely be making this this week, thanks for the inspiration, glad to have found a fellow veggie spice lover!!