Kaddu Ki Sabzi, an easy and delicious vegan pumpkin recipe, features tender yellow pumpkin cooked with aromatic spices and herbs. This satvik dish, prepared without onions and garlic, offers a wholesome option for those following a religious fast or seeking a tasty vegan meal.
Kaddu Ki Sabzi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Cuisine: Indian
Course: Main Course
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients
- 1 small pumpkin (kaddu)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 1 teaspoon cumin seeds
- 1 or 2 dry red chilies (optional)
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon dry mango powder (amchur)
- 2 teaspoons crushed jaggery or 1 teaspoon sugar
- 2 tablespoons oil
- ¾ cup to 1 cup water
- coriander leaves (optional), for garnish
- Rock salt (edible and food grade) or sendha namak (or use common salt if not fasting)
Instructions
- Prepare the Pumpkin: Begin by washing the pumpkin thoroughly. Peel it and cut it into small cubes.
- Heat Oil: In a pressure cooker or a pan, heat the oil over medium heat.
- Sauté Spices: Add the fenugreek seeds and cumin seeds to the hot oil. Sauté them for about a minute until they release their aroma. If using, add the dry red chilies and fry for an additional 15 seconds. You can replace red chilies with green chilies based on your preference.
- Add Pumpkin and Spices: Incorporate the chopped pumpkin into the pan. Add all the dry spice powders except for the garam masala and dry mango powder. Stir in the sugar or crushed jaggery.
- Mix and Cook: Combine the pumpkin with the spices and sugar/jaggery. Pour in the water and add the salt. Cover the pressure cooker with a lid and cook on medium heat for 7 to 8 minutes. If using a pan, cover it with a lid and cook the pumpkin for 15-20 minutes until it becomes soft and mushy. Alternatively, use an Instant Pot, adjusting the water as needed.
- Mash and Season: Once the pumpkin is cooked, mash it with a spoon. Add the garam masala and dry mango powder to the mashed pumpkin. Stir well and cook for an additional minute or two.
- Adjust Consistency: If the sabzi appears watery, cook it uncovered to evaporate excess liquid. If it becomes too thick, add some hot water to adjust the consistency. The final texture should be neither too dry nor too runny.
- Garnish and Serve: Garnish the Kaddu Ki Sabzi with chopped coriander leaves and serve hot with poori or roti.
Notes
- If preparing Kaddu Ki Sabzi for fasting or vrat, omit the fenugreek seeds, turmeric powder, and garam masala. Use oil suitable for fasting. Refer to guidelines for fasting food if needed.
- Any tender yellow or orange pumpkin can be used for this recipe.
- Adjust the amount of sugar or jaggery based on your taste preferences.
- This recipe can be scaled up to serve a large gathering.