Kaddu ki Sabzi, also known as Pumpkin Curry, is a traditional North Indian dish made using yellow pumpkin, cooked with minimal spices and without onion or garlic. This dish is especially popular during Navratri fasting, Ekadashi, and other Hindu vrat days, but is equally loved as a part of daily satvik meals.
The soft, melt-in-the-mouth pumpkin is gently flavored with cumin, ginger, green chili, and a dash of jaggery, giving it a unique sweet-and-spicy taste that pairs beautifully with rajgira puri, kuttu ki roti, or plain samvat rice.
Why Kaddu ki Sabzi is Perfect for Fasting (Vrat)?
- No Onion, No Garlic: Complies with satvik and fasting dietary rules
- Quick to Prepare: Gets ready in 20–25 minutes
- Vrat-Friendly Ingredients: Uses rock salt (sendha namak), cumin, and ghee
- Flavorful & Nutritious: Combines sweet, spicy, and tangy flavors with health benefits
- Vegan-Adaptable: Can be made with oil instead of ghee
Ingredients for Kaddu ki Sabzi (Serves 2–3):
- 2.5 to 3 cups yellow pumpkin (kaddu), peeled and cubed
- 1 to 2 tablespoons ghee or vrat-approved oil
- 1 teaspoon cumin seeds (jeera)
- 1 green chili, chopped
- ½ teaspoon grated ginger
- Rock salt (sendha namak), to taste
- ½ teaspoon red chili powder (or as per taste)
- ¼ teaspoon turmeric powder (optional, if allowed in vrat)
- ½ to 1 teaspoon jaggery (adjust to taste)
- ½ teaspoon amchur (dry mango powder) or lemon juice
- ½ cup water
- Chopped coriander leaves – for garnish
How to Make Kaddu ki Sabzi – Step-by-Step Instructions:
Heat Ghee or Oil:
In a pan or kadhai, heat ghee. Add cumin seeds and let them splutter.
Sauté Aromatics:
Add chopped green chilies and grated ginger. Sauté for a few seconds on low flame.
Add Pumpkin:
Now add the chopped pumpkin cubes. Mix well.
Add Spices & Water:
Sprinkle red chili powder, turmeric (if using), and rock salt. Pour in water and stir.
Cover and Cook:
Cover the pan and simmer on low-medium heat for 15–18 minutes, or until the pumpkin becomes soft and tender.
Add Jaggery and Amchur:
Once the pumpkin is cooked, add jaggery and dry mango powder (or lemon juice). Mix and mash the pumpkin slightly with the back of a spoon for a semi-mashed texture.
Simmer & Finish:
Let it cook for 2 more minutes so flavors blend well. Turn off the flame and garnish with coriander leaves.
Serving Suggestions:
- Pair kaddu ki sabzi with vrat ki poori (rajgira or kuttu), sama chawal, or sabudana khichdi
- For regular meals, serve it with plain paratha, roti, or jeera rice
- Add a side of plain curd or vrat chutney to balance the flavors
Health Benefits of Pumpkin (Kaddu):
- Rich in Vitamins A & C: Supports immunity and vision
- Light and Digestive: Suitable for detox or fasting diets
- Hydrating and Low in Calories: Keeps the body cool and light
- Supports Heart Health: Contains potassium and fiber
- Natural Sweetness: Reduces the need for refined sugar
FAQs About Kaddu ki Sabzi
Q. Can I make kaddu sabzi without jaggery?
Yes. It will be more savory-spicy without the sweet touch, but still tasty.
Q. Can this be made in a pressure cooker?
Yes. Cook for 1–2 whistles with minimal water, then mash and simmer with jaggery and amchur.
Q. What other spices can be added?
If not fasting, you can add hing (asafoetida) or garam masala for extra flavor.
Q. Can I refrigerate the leftovers?
Yes. Store in an airtight container for up to 2 days. Reheat before serving
