Kaddu ki Sabji (Easy Pumpkin Recipe)
This Kaddu ki Sabji is a super easy and delicious dish made with pumpkin, whole spices and herbs. The recipe does not include onions and garlic. It is an easy and delicious vegan 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. It is also known as petha sabzi or kaddu ki sabzi.
About 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.
Of course spices are included but they enhance the taste and flavor of the pumpkin. This sabzi is another delicious recipe from my mother-in-law’s collection.
Actually it is not a dry curry but here are the cooked pumpkin cubes are mashed. Best to have the kaddu ki sabji with poori.
It also goes well with plain paratha or phulka. During the fast, we have it with fried breads or flat breads made with fasting flours like:
- Water chestnut flour – E.g. singhare ki poori
- Buckwheat flour – kuttu ki poori or kuttu ka paratha
- Amaranth flour – rajgira ki poori or rajgira paratha
The recipe of kaddu sabji is simple enough to make with a handful of ingredients. The flavoring comes from the addition of methi seeds (fenugreek seeds) and 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.
The kaddu ki sabzi is easy and simple. Only cutting and peeling the pumpkin takes some effort and time.
But I found an easy method to peel the pumpkin. But this method only works with smaller pumpkins not bigger ones.
- Place the whole small pumpkin on a large chopping board or on the kitchen counter 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 pumpkin is peeled, you start to chop the pumpkin and you see the pith and the seeds. So what do 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.
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.
How to make Kaddu ki Sabji
Prep Pumpkin (Kaddu)
1. Wash 1 small-sized pumpkin with fresh water. Peel the pumpkin with a peeler. Use yellow pumpkin to make this dish.
2. Chop the pumpkin into small pieces or cubes and set aside.
Fry Spices
3. In a 2 litre stovetop pressure cooker or pan, heat 2 tablespoons oil. Add ¼ teaspoon fenugreek seeds (methi dana) and 1 teaspoon cumin seeds.
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. Also use oil that you use for making fasting food.
4. Fry for a minute on a low heat.
5. Now add 1 to 2 dry red chilies. Remove the seeds before you add the dry red chilies. However, the addition of dry red chillies is optional.
They give a good smoky flavor to the dish but you can add green chilies also instead of red chilies.
6. Fry for some 15 seconds till the chilies change color but make sure not to burn them.
Add & Sauté Pumpkin
7. Transfer the chopped pumpkin pieces or cubes to the pressure cooker.
8. Stir and mix well.
9. Next add ½ teaspoon red chili powder and ½ teaspoon turmeric powder. Add 1 teaspoon sugar (or 2 teaspoons crushed jaggery or powdered jaggery).
You can also use coconut sugar or palm sugar instead of sugar or jaggery.
10. Mix the pumpkin with the rest of the spices and sugar (or jaggery).
Make Kaddu Sabzi
11. Add ¾ cup or 1 cup of water and edible 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.
12. Stir and mix well.
13. Cover the pressure cooker with a lid and pressure cook for 7 to 8 minutes. If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15 to 20 minutes.
You can also make this recipe in the Instant pot adding water as needed.
14. Pressure cook till the pumpkin becomes soft and mushy. Below is the photo of pressured cooked pumpkin.
Note that open the lid of the pressure cooker only when the pressure inside falls down on its own. This takes some minutes.
15. Now mash the cooked and soft pumpkin with a spoon or a vegetable masher.
16. Now add ¼ teaspoon garam masala powder and 1 teaspoon dry mango powder (amchur powder).
17. Stir the mashed pumpkin well and cook for a minute or two. If the sabzi still looks watery or runny to you, then evaporate the water by cooking it without the lid. This kaddu ki sabzi should not be dry nor watery, just in between.
If in case, the sabji has become too thick or pasty, then add some hot water to thin the consistency a bit.
Garnish with coriander leaves and serve Kaddu ki Sabji hot or warm with your preferred roti, paratha or poori made from whole wheat flour, multi-grain flour or gluten-free flours.
If is often served with Poori in North and Central parts of India.
If you are looking for more fasting recipes then do check:
Step by Step Photo Guide Above
Ingredients
- 1 small pumpkin (kaddu)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 1 teaspoon cumin seeds
- 1 or 2 dry red chilies – optional, broken and seeds removed
- ½ teaspoon Red Chili Powder
- ½ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon sugar or 2 teaspoons crushed jaggery or add according to taste
- 2 tablespoons oil
- ¾ cup water or 1 cup water
- 2 tablespoons coriander leaves – chopped, optional
- rock salt – edible and food grade (or you can use regular salt if not making during religious fasting)
Instructions
- Wash the pumpkin. Peel and chop the pumpkin in small cubes.
- In a 2 litre stovetop pressure cooker or pan heat oil.
- Add the fenugreek seeds and cumin seeds and fry for a minute on a low heat.
- Now add the deseeded red chilies and fry for some 15 seconds. The addition of red chilies is optional or swap them with green chilies.
- 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 to 8 minutes on medium heat.
- 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. You can also make this dish in the Instant pot adding water as required.
- 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 sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. If it has become too thick or pasty, then add some hot water to thin the consistency a bit.
- This kaddu ki sabzi should not be dry nor watery or runny, just in between.
- Garnish with coriander leaves and serve kaddu ki sabzi hot with poori or roti.
Notes
- Note: If making this kaddu sabzi for fasting or vrat then skip the fenugreek seeds, turmeric powder and garam masala. Also use oil that you use for making fasting food.
- You can use any type of tender fresh yellow or orange pumpkin.
- You can adjust the amount of sugar or jaggery according to your taste preferences.
- The recipe can be scaled to make a big batch for a big gathering.
Nutrition
Kaddu ki sabji recipe from the blog archives was first published on September 2011.
I never thought kaddu curry could taste so good and preparation also very simple.
Thanks for sharing this feedback and rating. Kaddu (Pumpkin) tastes good with the addition of spices and herbs. Some spices really go well with pumpkin.
Tried this today. Outstanding! I usually turn to your blog for any new-to-me Indian recipes. Always get great results, so clearly explained.
One idea for peeling kaddu: those who have microwave, prick a few holes in the kaddu, then put it whole just as it is in the m/w. Zap for 3-5 mins. Take out and let cool. The kaddu will have softened just a little, and be very easy to peel. If don’t have m/w maybe can steam it covered over boiling water for about 5 mins then try to peel.
thanks the review and rating on kaddu sabji. also thanks for sharing the tips on removing the peels. i always use a potato peeler and peel raw. tips like these do help.
I really like your recipe…..I am the one for whom cooking is not a cup of tea….but everyone liked this recipe….Thanks
thank you meena for this feedback. glad to know. welcome.
A simple recipe but tasted too good.
yes, it is simple but tastes too good. thanks again winnie.
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.
thank you arvind ji. glad to read your feedback. yes you can try simple recipes from the blog. happy cooking.
Thank u , its really good
thanks sneha for the feedback.
This kaddu ki sabji is very good
This was fantastic! I loved it.
Thanks C. Cochran
It turned out so well. Thank you
Welcome Dhivya
Does this sabji have a sweet taste?
yes it does have a sweet taste coming from the kaddu.
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..;-)
congrats amisha 🙂 and wish you all the best for your marriage life. thanks for positive views, yeah blunders only lead to success!
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
very pleased to know this nidhi 🙂 glad you liked the kaddu ke sabzi from our food blog. all the best and you are welcome.
Quick yet yummy recipe. My 3 year old loves it too with pooris.
thanks shweta and nice to know.
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 ?
sure chandni and thankyou for trying them 🙂
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.
very nice will try it soon
surely try shikha 🙂
Pl tell me whether it’s riped pumpkin or raw pumpkin
Gag, it is ripe pumpkin. the one which you often get in market. i have never tried anything with raw pumpkin.
Hi.. Could you pl give the measure of pumpkin either in gram or cup.
whenever i make the recipe again, i will update the recipe with the gram and cup details as well as with step wise pics.
It’s 1lb or around 470gms
I loved all your recipies. They are great. Specially pumpkin
thanks parul
Its really a good n easy recipe ………thanks mam
welcome tanushree
I love pumpkin. This recipe is great! Thanks.
welcome sari
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
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.
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. 🙂
welcome chitra. glad to know this.
Simple and tasty…thanx
welcome sridevi
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!! 🙂
welcome tara. glad to know that your cooking skills are improving and blog is helpful to you. thanks for this positive feedback.
hi,
thank you for this simple yet delicious recipe . i tried it and it was yummy.
regards
seema
welcome seema
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?
i have never had butternut squash. but i think you can make it from butternut squash. do try.
Very nice recepie
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!!
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.
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.
🙂
i suggest to use ginger only. you can give a proper tarka. i am not sure how peas will taste, but you can try.
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??
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”
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.
Aditi
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.
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..!!
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.
dear poorni, if adding lime juice, add very little. it should not spoil the taste.
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.
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.
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.
thanks neela for all your encouraging and positive comments. glad to know that the dhansak recipe was splendid.
Hi
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.
-Jagan
thank you and do let me know how the recipes turned out.
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.
sure lea…. do try the recipe…
Looks great! Would this work with crepes if it works with paratha?
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.
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!!
Hmmm nice yum yum 😉