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

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kaddu ki sabji

kaddu ki sabzi recipe - easy to prepare delicious pumpkin recipe.

4.92 from 12 votes
total time:
35minutes

kaddu ki sabzi recipe with step by step photos. easy and delicious pumpkin recipe that can be made on regular days and also during navratri or ekadashi fasting. this kaddu or pumpkin sabzi is a favorite at home. kaddu ki sabzi is also known as petha sabzi or kaddu ki sabji. 

kaddu ki sabzi, 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. apart from this recipe, you can also make khatta metha kaddu for fasting.

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

kaddu-pumpkin

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.

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.

pumpkin-seeds

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 (or jaggery) is added for that sweetness which fuses subtly with the sweetness of the pumpkin.

i paired the kaddu sabzi with vrat ke 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.

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.

if you are looking for more fasting recipes then do check:

kaddu ki sabji

4.92 from 12 votes
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
kaddu ki sabzi recipe - easy to prepare delicious pumpkin recipe.
kaddu ki sabji
Course:main course
Cuisine:indian
Servings:4
Calories:167kcal

INGREDIENTS FOR kaddu ki sabji

(1 CUP = 250 ML)
  • 1 small pumpkin (kaddu)
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • 1 teaspoon cumin seeds (jeera)
  • 1 or 2 dry red chilies (optional)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon garam masala powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon sugar or 2 teaspoon crushed jaggery
  • 2 tablespoon oil
  • ¾ cup water or 1 cup water
  • a few chopped coriander leaves for garnishing (optional)
  • rock salt or sendha namak (or you can use common salt if not making during religious fasting)

HOW TO MAKE kaddu ki sabji

  • wash the pumpkin. peel and chop the pumpkin.
  • in a pressure cooker or pan heat oil.
  • add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
  • now add the red chilies and fry for some 15 seconds.
  • add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
  • add the sugar or jaggery.
  • mix the pumpkin with the rest of the spices and sugar/jaggery. add water and salt.
  • cover the cooker with a lid and pressure cook for 7-8 minutes.
  • if you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
  • now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
  • stir the mashed pumpkin well and cook for minute or two.
  • if the kaddu ki sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.
  • this kaddu ki sabzi should not be dry nor watery, just in between.
  • garnish with coriander leaves and serve kaddu ki sabzi hot.

RECIPE TIPS

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

1. wash 1 small sized pumpkin (kaddu). peel the pumpkin.

kaddu ki sabzi recipe

2. chop the pumpkin into small pieces.

kaddu ki sabzi recipe

making kaddu ki sabji

3. in a pressure cooker or pan, heat 2 tablespoons oil. add ¼ teaspoon fenugreek seeds (methi dana) and 1 teaspoon cumin seeds (jeera).

remember, if you are making this dish for navratri or ekadasi fasting then you have to skip adding fenugreek seeds, turmeric powder and garam masala in the recipe.

kaddu ki sabzi recipe

4. fry for a minute on a low flame.

kaddu ki sabzi recipe

5. now add 1 to 2 dry red chilies (sookhi lal mirch). addition of dry red chillies is optional.

kaddu ki sabzi recipe

6. fry for some 15 seconds.

kaddu ki sabzi recipe

7. add the chopped pumpkin.

kaddu ki sabzi recipe

8. stir and mix well.

kaddu ki sabzi recipe

9. next add ½ teaspoon red chili powder (lal mirch powder) and ½ teaspoon turmeric powder (haldi). add 1 teaspoon sugar (or 2 teaspoon crushed jaggery).

kaddu ki sabzi recipe

10. mix the pumpkin with the rest of the spices and sugar (or jaggery).

kaddu ki sabzi recipe

cooking kaddu sabji

11. add ¾ cup or 1 cup of water and rock salt (sendha namak) as required. if you are making the recipe on regular days (non- fasting days) then you can use regular salt also instead of rock salt.

kaddu ki sabzi recipe

12. mix well.

kaddu ki sabzi recipe

13. cover the pressure cooker with a lid and pressure cook for 7-8 minutes. if you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes.

kaddu ki sabzi recipe

14. pressure cook till the pumpkin become soft and mushy. below is the pic of pressured cooked pumpkin.

kaddu ki sabzi recipe

15. now mash the cooked and soft pumpkin with a spoon.

kaddu ki sabzi recipe

16. now add ¼ teaspoon garam masala powder and 1 teaspoon dry mango powder (amchur powder).

kaddu ki sabzi recipe

17. stir the mashed pumpkin well and cook for minute or two. if the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. this kaddu ki sabzi should not be dry nor watery, just in between.

kaddu ki sabzi recipe

garnish with few coriander leaves and serve kaddu ki sabzi hot singhare ki poori or kuttu ki poori or rajgire ki poori or rajgira paratha or kuttu paratha.

kaddu ki sabzi recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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72 comments/reviews

  1. Thanks a lot Dassana ji for the recipe. I followed the steps and the recipe did come out well.

    I am a father and cook occasionally as I prefer home cooked food with simple masala. I googled, and thankfuly your recipe came up.

    Would love to try out your other recipes with simple masalas/ingredients.

    Thanks again.

  2. Thanks… it tastes awesome with puris… I hv tried lots of ur receipe n everything turns out better thn gd.. I hv done my share of blunders though.. Anyways u r saviour for girls like me who step into kitchen only after marriage..;-)

  3. Mam m a very big fan of ur recipes. Being a student ur method of cooking has helped me lot in trying n cooking different types of recipes.N ur this pumpkin recipe was just Wow n even my seniors could nt resist themselves from my tiffin thank u so much mam

  4. This pumpkin recipe has come out so well. I personally never liked anypumpkin sabzi but this is so delicious… Will make it more often.
    Thanks ?

  5. Hi Dassana,

    Will try this today. I have a doubt tough. When we fry jeera and methi seeds in oil, is it not the usual tempering. Should the oil be hot enough so that when we add jeera, it should crack. Or should it be just fried and not cracked in normal heat.

    • it is the usual tempering. the jeera should crackle, whether you fry in hot oil or when you fry at a low heat. if the cumin seeds do not crackle, their flavors don’t come through in the dish. same thing applies for mustard seeds and whole spices.

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