North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious.

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO.

Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.

Cuisine: North Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Yellow pumpkin pieces – 1 cup
Cooking oil – 1 tbsp
Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Curry leaves – few
Red chilli – 1
Turmeric powder – 1/4 tsp
Red chilli powder – 3/4 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt & water – as needed
Crushed Kasoori methi – 1 tsp
Coriander leaves – to garnish
Powdered jaggery – 1 tsp
Lemon juice – few drops (optional)

HOW TO MAKE KADDU KI SABZI

Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
Lastly add water and cover cook till pumpkin is cooked well.
Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.

METHOD – STEP BY STEP PICTURES

Wash and peel the skin of pumpkin and chop into big pieces. Set aside.

Heat oil in a kadai and splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.

Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and mix well.