Kaddu ki Sabzi Recipe

Kaddu ki Sabzi is a vibrant Indian pumpkin curry, sweet, sour and gently spiced. Panch phoran seeds, jaggery and amchur turn humble pumpkin into something special.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

260

Ingredients

• 800 g pumpkin, peeled and cubed
• 2 tablespoons mustard oil or vegetable oil
• 1 teaspoon panch phoran
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 tablespoon jaggery, grated
• 1 teaspoon amchur (dried mango powder)
• Salt to taste
• Fresh coriander, to serve
• Roti or rice, to serve

Instructions

1. Heat the oil in a pan until it just begins to smoke, then cool slightly and add the panch phoran.
2. When the seeds crackle, add the onion and ginger and fry until golden.
3. Add the tomatoes, turmeric and coriander powder and cook until the tomatoes break down.
4. Stir in the pumpkin and a splash of water, cover, and cook for 15 minutes until tender.
5. Add the jaggery and amchur, stir well, and cook uncovered for 3 minutes.
6. Season with salt, scatter with coriander, and serve with roti or rice.

Pro tips

• Cut the pumpkin into even cubes so it cooks at the same rate.
• Do not stir too often, or the pumpkin will collapse into mush.
• Adjust the jaggery and amchur to find your own sweet-sour balance.

Frequently asked questions