Kaddu Ki Sabzi Recipe

Kaddu Ki Sabzi is a simple yet flavorful pumpkin curry cooked in a Punjabi Style. Also known as peethe ki sabzi, this curry is a comfort food and tastes best when served with hot poori, though you can serve it with phulka or paratha as well. Kaddu ki Sabzi is onion garlic free vegetarian curry. Ripe yellow pumpkin pieces are cooked in ghee with some basic Indian spices to make this lip smacking curry which is sweet , mildly tangy and spicy all in one go. A real treat for all the pumpkin lovers !

Recipe Swap Challenge is a Facebook group run by two talented fellow bloggers , Jolly Makkar and Vidya Narayan. Here fellow bloggers participating in the event are paired and they have to visit the blog of their partner and bookmark the recipes, they wish to try out. Any one dish is recreated and posted on their blogs with due credit given to the author. I find this as one of the best ways to connect with new people and appreciate the work of your fellow bloggers . For this month , my partner for the event is Jolly Makkar who blogs at JollyHomeMadeRecipes. Her blog is a beautiful collections of food recipes, mostly North Indian recipes. I had bookmarked a few recipes from her blog and decided to cook this flavorful Kaddu Ki Sabzi which is her Grandma's recipe.

The reason for choosing this dish is that , my family loves pumpkin and another reason is that i have very fond memories associated with this dish. My first encounter with this sweet and sour pumpkin curry was during my stay in Poanta Sahi, Himachal Pradesh. This curry was served in every bhandara of Mata Rani Jagrata ( Blessed food served ) and i would relish it. When i saw this recipe on her blog, i could not resist making it and sharing it here with all my readers.  You can checkout the original recipe of Kaddu Ki Sabzi from her blog . I have made few changes in her recipe, to suit our taste buds. I didi not add the green chilies while pressure cooking the pumpkin as i served the curry to my little one. I have added ginger , original recipe does not have it. Also i add jaggery as the sweetener in this recipe. Pumpkin curry can be had as a fasting food. Just skip fenugreek seeds and replace sendha namak (rock salt ) with regular salt . So lets gets started.

Preparation time: 10 minutes
Cooking time: 20 minutes.
Serves: 3-4

Ingredients:

• 1 1/2  cup peeled, chopped ripe yellow pumpkin (approx 350 grams)
• 1 tomato chopped
• 1/2 inch ginger piece
• 1 tablespoon jaggery powder
• 1 1/2 teaspoon red chili powder
• 1/2 teaspoon garam amasala
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 2 tablespoon ghee
• 1 teaspoon amchur powder / raw mango powder
• Pinch of asafoetida / hing
• 1/4 cup finely chopped fresh coriander leaves
• Rock Salt to taste

Method:

1. Heat ghee in a pressure cooker. Add fenu greek seeds and cumin seeds to it. Allow the seeds to crackle. Now add grated ginger followed by chopped tomatoes. Saute the tomatoes till they become mushy. Add asafoetida and turmeric powder and stir well.

2. Next tip in the chopped pumpkin and stir fry for 1 minute or so. Add red chilly powder and salt and 1/4 cup water. Close the lid and pressure cook for 1 whistle and simmer for 10 minutes.

3. Open the lid once the pressure is released on its own. With the back of ladle, mash the soft cooked pumpkin. Now add jaggery powder and stir well. Cook the curry for 2-3 minutes or until the excess liquid evaporates.

4. Lastly add the amchur powder and garam masala , give a quick mix and put off the flame.
Garnish the curry with finely chopped coriander leaves and serve hot with poori or paratha and enjoy a flavorful meal.

Recipe Notes:

• Kaddu ki sabzi can be served as a fasting food ( food taken during vrat / fast) along with kuttu ki poori . Skip the fenugreek seeds and replace the regular salt with sendha namak if serving this curry as fasting food.
• The original recipe has green chilies added to the curry while pressure cooking it. You may add it if you wish.  I did not add green chilies, as i served the curry to my little one.
• The consistency of the curry can be adjusted by the quantity of water added while pressure cooking the curry.

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For similar recipes do check out my following blog post

• Pumpkin Oambal

                                       

• Methamba - Raw Mango Relish