Pumpkins are loaded with nutrients & are available through out the year so we use them often at home. I usually buy the whole pumpkin and use it to make various dishes like this pumpkin halwa, kaddu ka kheer and this pumpkin curry which is a favorite at home. This kaddu ki sabzi tastes mildly hot, spicy, flavorful and delicious. This dish is cooked on a low flame so pumpkin absorbs all of the flavors from the spices. In India, kaddu ki sabzi is made in so many ways. It is one of those veggies which is most commonly eaten during the religious fastings so a lot of people don’t use onions, ginger or garlic to make this pumpkin sabzi. However I make this not for any occasion but for our regular meals so I use onions and ginger. Sometimes I use only tomatoes instead of onions and sometimes I use both. It turns out great that way too. But cooking kaddu on a low heat is what makes this dish simply delicious.
How to make kaddu ki sabzi
- Heat up a heavy bottom pan with oil. When the oil turns hot, add cumin seeds. The seeds will soon splutter, then add ginger and fry for 1 to 2 minutes till the raw smell goes off.
- Add chopped onions or tomatoes and salt . Saute them well on a medium flame.
- Saute until the onions turn golden. If using tomatoes, cover and cook till they break down and become mushy.
- Add kaddu and then fry for about two to three minutes.
- Add chili powder, garam masala and then turmeric.
- Mix everything well and fry for another two to three minutes.
- Cover and cook on a low flame till the pumpkin becomes tender. If the pumpkin dries out, then sprinkle water as needed and cook covered.
- Taste test and add more salt if needed. Garnish with coriander leaves. Serve pumpkin sabzi with roti, quinoa, rice or even with bread. Related Recipes
