When short on time and fancy some spicy flavours, this is one of the most easiest semi-dry Indian pumpkin recipe called Kaddu ki sabzi loaded with vegetables you are quickly stir up.
This pumpkin sabji recipe made without onions and garlic is one of the preferred fasting Indian vegetarian dishes made during the auspicious Hindu religious period. The addition of ajwain seeds or carom seeds is what makes this recipe extra healthy and gives it a unique flavour.
Pumpkin is called ‘Kaddu’ in Hindi and ‘sabji’ or ‘sabzi’ means a dry style Indian dish. This is a classic everyday delicious healthy pumpkin sabji made in households with sweet red pumpkin, potatoes and green beans and limited spices.
Ingredients For Pumpkin Sabji
FRESH AND PANTRY ITEMS
⇒Pumpkin
⇒Potatoes
⇒Green beans
⇒Tomatoes
⇒Green chilli or any type of fresh chilli
⇒Fresh coriander leaves or cilantro
⇒Salt to taste
⇒Oil or Ghee
SPICES NEEDED
⇒Mustard seeds (Click here for benefits and uses)
⇒Carom seeds/ Ajwain (Click here for benefits and uses)
⇒Red chilli powder (Click here to read about kashmiri chilli)
⇒Turmeric (Click here for benefits and uses)
OPTIONAL INGREDIENTS
⇒Grated fresh ginger
SUBSTITUTE INGREDIENTS
⇒Substitute for mustard seeds – Use cumin seeds instead
⇒ Substitute for carom seeds/ajwain – Leave them out or use fennel seeds or thyme instead
How To Make Pumpkin Sabji North Indian Style?
STEP 1
Heat oil in a pan and add mustard seeds, ajwain seeds and green chillies for 30 – 40 seconds.
STEP 2
Next add grated ginger and continue to fry for another minute or so until it changes in colour.
STEP 3
How add chilli powder and turmeric powder along with a teaspoon or two of water to prevent the ground spices from burning and fry until you see oil leaving the sides of the pan.
STEP 4
Once the spices are cooked, add the chopped vegetables starting first with green beans, chopped potatoes and pumpkin pieces.
STEP 5
Fry and cook all the vegetables for Indian style pumpkin sabji on medium heat until the vegetables are well coated with the spices.
STEP 6
Next add chopped tomatoes and salt, give it all a good mix and cover and cook until the vegetables are cooked. Cook the vegetables to the degree you wish the softness to be. If you wish to have a slight crunch then avoid over cooking the vegetables. You can also add some water ( i used ajwain water) to the vegetables for added carom seeds flavour.
STEP 7
Lastly, add a generous helping of freshly chopped coriander leaves ( cilantro) along with a teaspoon of ghee. Mix well and remove from heat.
STEP 8
Serve kaddu ki sabji or dry Indian Pumpkin dish with any Indian flat bread such as roti, paratha or even plain boiled rice.
Recipe Video
FAQ’s And Recipes Notes
What Type Of Pumpkin Is best For Indian Style Pumpkin Recipes?
The most common and popular type of pumpkin used for cooking Indian style pumpkin recipes is the large bright orange sweet pumpkin. They normally have an orange or green thick flesh.
You can opt for any type of fleshy sweet orange pumpkin for making pumpkin sabji.
For best flavour, choose a medium sized pumpkin with a smooth and firm skin. The pumpkin should feel heavy for its size, indicating that it is ripe and full of flavor. Avoid those with bruised skin.
How To Cut Pumpkin Or Kaddu For Sabji?
When it comes to making a delicious Indian pumpkin sabji, the way you cut the pumpkin can greatly impact the final dish. I have chosen to use cubed pieces but you can cut it in different types of pumpkin dishes.
1. Cubes:
One of the most common ways to cut pumpkin for sabji is into cubes. Start by peeling off the skin using a sharp knife or vegetable peeler. Then, slice the pumpkin into thick slices and further cut them into evenly sized cubes. This method works well when you want the pumpkin to retain its shape in the dish.
2. Slices:
Another option is to cut the pumpkin into slices. Similar to cubing, start by removing the skin and then slice it horizontally or vertically into thin or thick slices, depending on your preference. This method is ideal if you want softer and more tender pieces of pumpkin in your sabji.
3. Grated:
If you prefer a finer creamier texture in your sabji, grating the pumpkin is a good choice. Peel off the skin and use a grater with medium-sized holes to grate the flesh of the pumpkin. This method allows for quicker cooking and blends well with other ingredients in the dish although it also makes the texture pretty mushy and soft.
Remember that regardless of how you choose to cut your pumpkins for sabji, it’s important to remove any seeds or fibrous parts from inside before cooking.
What to serve with Pumpkin Sabji
The best accompaniment for this type of dry style pumpkin sabzi is a wholemeal Indian flat bread like chappati or parantha or even puris.
