A comforting Indian pumpkin curry cooked with warming spices, tangy amchoor, and a touch of jaggery for balance. This sweet and spicy kaddu sabzi is delicious with roti, puri, or rice.
📖 Recipe
Sweet and Spicy Pumpkin Curry (Kaddu Sabzi)
A comforting Indian pumpkin curry cooked with warming spices, tangy amchoor, and a touch of jaggery for balance. This sweet and spicy kaddu sabzi is delicious with roti, puri, or rice.
Ingredients
- 500 grams pumpkin peeled and cut into cubes
- 4 tablespoons oil
- 2 dried red chillies
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds methi seeds
- ¼ teaspoon asafoetida hing
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons ground cumin and coriander powder dhana jeera
- ½ teaspoon garam masala
- ½ teaspoon amchoor powder
- salt to taste
- 2 tablespoons jaggery or brown sugar
Garnish
- 2 tablespoon fresh coriander finely chopped
Instructions
- Heat oil in a kadai or deep pan over medium heat.
- Add mustard seeds and allow them to crackle.
- Add cumin seeds and fenugreek seeds and sauté briefly.
- Add dried red chillies and a pinch of asafoetida.
- Add the pumpkin cubes and stir well to coat in the spices.
- Cook for about 5 minutes, stirring occasionally.
- Add turmeric powder, red chilli powder, ground cumin and coriander powder, garam masala, salt, jaggery, and amchoor powder.
- Mix well and cook for another 2 to 3 minutes.
- Add enough water to create a gravy-like consistency (about 1 cup or as needed).
- Cover and cook for 15-20 minutes, or until the pumpkin is tender but not mushy.
- Garnish with fresh coriander before serving.
Notes
- Adjust water quantity depending on how thick or saucy you prefer the curry.
- The balance of sweet, spicy, and tangy flavours can be adjusted to taste.
- Best served with roti, puri, or steamed rice.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 13mg | Potassium: 539mg | Fiber: 2g | Sugar: 11g | Vitamin A: 11021IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 2mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Ginny McMeans says
What a great way to use pumpkin. Thanks for the awesome recipe.
Unknown says
One of my favorite things about fall is pumpkins. Great recipe!
Simplyfood says
Lovely recipe thanks for sending it to my events.
divya says
wow .. they look gorgeous and super tempting
Rumana Rawat says
Sabji looks very delicious.. love to have with some hot roti's..
AJ says
Looks very delicious!!
R says
looks really delicious!
The Yogi Vegetarian says
Will be sure to make this- totally my kind of sabji, and we have pumpkins aplenty this year. This is bound to please my husband too- thanks so much 🙂
Javelin Warrior says
I love the idea of a pumpkin curry - so much more original than a soup or bread! And to me, pumpkin by itself never has the best flavor, so I love the addition of spice...
Priya Suresh says
Delicious pumpkin subzi..Can have rite now with some rice..
Priya says
Pumpkin is the sweetest veggie i know.When you add it to your cooking its a heaven.Lovely subji.
Hamaree Rasoi says
Delicious and lovely looking pumpkin subzi. Simply droolworthy.
Deepa
Shama Nagarajan says
drooling bhabhi
thelady8home says
Beautifully made pumpkin sabzi...I can tell it is delicious. The clicks are lovely, and I love it that the pumpkins don't looked mashed up.
Shobha says
Looks yummy.. I'll make it for myself.. hubby doesn't like pumpkin.