kaddu ki sabzi

Kaddu ki sabzi (Pumpkin sabzi)

By Swasthi on August 29, 2022, Comments, Jump to Recipe

Kaddu ki sabzi is a delicious Indian dish made with pumpkin, spices and herbs. It is a very easy and simple to make dish & goes well as a side with rice, quinoa, roti, poori or even with bread. This recipe uses no fancy ingredients but is made with pantry staples. It just takes about 25 minutes if you have the cut pumpkin ready.

kaddu ki sabzi

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.

pumpkin for sabzi

How to make kaddu ki sabzi

1. 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 cumin and ginger to hot oil

2. Add chopped onions or tomatoes and salt . Saute them well on a medium flame.

add onions and salt to make pumpkin sabzi

3. Saute until the onions turn golden. If using tomatoes, cover and cook till they break down and become mushy.

golden fried onions

4. Add kaddu and then fry for about two to three minutes.

kaddu for stir frying

5. Add chili powder, garam masala and then turmeric.

add spices to make sabzi

6. Mix everything well and fry for another two to three minutes.

saute pumpkin with spices

7. 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.

cook on a low heat

8. Taste test and add more salt if needed. Garnish with coriander leaves.

Garnish with coriander leaves

Serve pumpkin sabzi with roti, quinoa, rice or even with bread.

kaddu ki sabzi recipe

Related Recipes

Recipe card

kaddu ki sabzi

Kaddu ki sabzi

Kaddu ki sabzi is a Indian side dish made with pumpkin, spices and herbs. It goes well as a side in a meal.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 2 tablespoons Oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger (grated or crushed)
  • cup onions (fine chopped, optional, or ¾ cup tomatoes)
  • 2 cups pumpkin (cubed to ¾ inch)
  • teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon garam masala
  • ½ teaspoon red chili powder
  • teaspoon turmeric
  • 1 tablespoon coriander leaves (fine chopped for garnish)

Instructions

  • Add oil to a pan and heat it. Add cumin allow them to splutter.
  • Add ginger and fry for 1 minute on a medium heat until it turns aromatic.
  • Next add fine chopped onions (or tomatoes) and sprinkle salt.
  • Saute until the onions turn golden. This takes some time but it is important to cook them until caramelized. (You may skip the onions and just add tomatoes. If so, then saute tomatoes for 2 mins and then cook them covered until soft and mushy).
  • Add pumpkin and fry for 2 to 3 minutes. Sprinkle red chili powder, turmeric and garam masala
  • Mix everything well and saute for about 2 to 3 minutes until the red chili losses its raw flavor.
  • Cover and cook on a low flame, stirring occasionally to prevent burning.
  • After a while, pumpkin begins to release moisture, if it doesn’t sprinkle little water as needed.
  • When soft cooked, switch off the stove and garnish kaddu ki sabzi with chopped coriander leaves.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Kaddu ki sabzi
Amount Per Serving
Calories 136 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 269mg12%
Potassium 405mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 6727IU135%
Vitamin C 16mg19%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Kaddu ki sabzi (Pumpkin sabzi)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
This is an amazing recipe. I am going to try it with ginger replacing the garlic and tomatoes replacing the onions. Can you recommend any other vegan recipes that would fit the Buddhist no-onion-no-garlic diet?

Thanks, much appreciated

Hello. If I wanted to add curry leaves when would be the best time in the steps? Thanks

Good morning.
I am just curious. Why in Indian pumpkin recipes, garlic is often omitted? I must agree the ginger and onion combination is really good, but still I wonder why not put some garlic too.
BTW, I love this very easy and delicious recipe. Thanking you as always as I cook in my kitchen. 😀

4 stars
Nice recipe.. I had white pumpkin too.. so can this recipe be used on white pumpkin?

5 stars
Simple recipe producing delicious results. We added fried cashew to complement it and it came out well.

4 stars
Excellent, delicious recipe.