Kaddu ki Sabzi: Easy North Indian Pumpkin Recipe

This Indian pumpkin recipe called Kaddu ki Sabzi is quick, easy and delicious. Made with pumpkin, whole spices and herbs, it is perfect accompanied with some Rotis or Indian flatbread. It’s a great way to use up your pumpkins and is easy to batch-prep. I ate this for 4 days straight and didn’t get bored at all. This recipe is a must-try for all you pumpkin lovers out there 😉

What is Kaddu?

Pumpkin in Hindi is Kaddu or Kaddoo. It is a variety of winter squash, only bigger and yellower in color. During pumpkin season, I want people to explore new recipes and not just stick with the usual pumpkin spiced lattes, pies or roasted in the oven. There is so much you can make out of this beautiful vegetable. My favorite way of eating kaddu is to make a sabzi (veggie preparation) out of this. Serve with a side of rice or Indian flatbread.

Although as a child I was hesitant to eat it but after realising its versatility and nutritious value – I believe in pumpkin dominance in 2022. Jokes apart, in other words if you love pumpkins then I think the recipe will become your household favorite in no time.

Inspiration to make Kaddu ki sabzi or pumpkin recipe?

Kaddu ki Sabzi roughly translates to pumpkin veggie preparation in Hindi. Firstly, this particular recipe is made the Amritsari way. Amritsar is a city in the northwestern Indian state of Punjab, known for Punjabi style sweet-spicy pumpkin recipes.

After trying different recipes, this version stuck with me. There is a burst of flavors here because of the fenugreek seeds base. The tangy sweetness comes from tomato puree and spices used. . It is pretty easy to make and the spicy flavour of Amritsari kaddu ki sabzi is the best kind to eat. I avoid an overdose of spices in the veggies as I believe that the vegetables should add their flavour to the dish. I like all my sabzis the same way – simple yet flavourful.

It’s batch-prep friendly

Honestly, I went a little overboard during a trip to the farmers market and bought a bunch of pumpkins because why not. This recipe is great for batch prepping and you can make it in bulk. It can stay in there fridge in an airtight container for up to 6 days or in the freezer for up to 4 months. Take it out and let it thaw overnight on the kitchen counter.

Kaddu/pumpkin is a superfood

Health benefits of pumpkin’s flesh, as well as the seeds makes it a superfood. It is good for the eyes as it is high in vitamin A, fibre and it keeps you full for quite some time. Many delicious recipes make use of pumpkins. All the more reason to make use of this veggie!

How to make Kaddu ki Sabzi – Amritsari pumpkin recipe (Tips and tricks)

Let’s prep the Pumpkin cubes

Winter squash or pumpkins often have thick skin. This makes this vegetable difficult to work with. Here’s a pro-tip: place the pumpkin on your counter and slice it in 4 parts. It’s easier to divide and conquer. Take one piece at a time and scrape away the skin using a peeler. Save the rest in a ziplock bag for future recipes.

If the pumpkin skin is too tough to work with, poke holes using a fork and place it in a microwave-safe dish. Microwave it on high for 3 minutes. Once cooled, it should be easy to peel the skin off using a peeler.

Get scrappy and save the seeds

Did you know that the pumpkin is actually a fruit not a vegetable and the seeds that it contains are highly nutritional. We end up throwing these seeds but we’re very efficient here at @beextravegant. I usually toast the seeds to use them as toppings for salads. fruits bowls. So, don’t throw away the seeds but save them to make some yummy plant-based milk. Don’t believe me? Check out how I made some melon plant milk using melon seeds. You can use the same method to make some yummy pumpkin seed milk.

You can also roast the pumpkin seeds in the oven at 150C/300F for about 15 minutes and you get toasted pumpkin seeds. Great addition to your granola bowls or for oatmeal toppings!

Whole spices and ground spices

Pumpkins are relatively sweeter than other vegetables. Although the sweetness is mild, it can get overpowering if the right spices are not added.

The magic lies in the combination of whole spices that should be added in the beginning. The toasted spices coat the pumpkin cubes in the flavour giving it a tangy twist to its sweetness. This taste is exactly what makes it so yummy and Amritsari style. However, Garam masala is added at the end to preserve its aroma (Note: Garam Masala should always be added at the end as it is a splice blend made of pre-toasted spices. If cooked down, it will lose all it’s flavour and your dish would end up being bland).

Time to make the pumpkin recipe

Once the whole spices are toasted and fragrant, we go on to add the tomato puree, remaining spices. Once the tomato puree ad the spices are cooked to doneness, we add the pumpkin cubes. Let it cook for about 20 minutes on medium to low flame. The check for doneness, do the fork test. Press a cube of pumpkin using a fork, if it smashes easily then you’re good to go. After that, garnish it with fresh coriander and dried kasuri methi for a natural tang.

Tadaaa! Your Amritsari style Kaddu ki sabzi is ready, Pair this recipe up with some rotis and enjoy. 🙂

Do try this recipe and let me know how you like it. If you really really like it, then don’t forget to tag me in your post on Instagram. I’d love to share your stories with everyone. Check out how I make this Kaddu ki sabzi on Instagram.

If you like this recipe, check out other savoury recipes from the blog:

• Easy One-Pot Daal
• Best Vegan Palak Paneer/Saag Paneer
• Easy Chana Masala(Vegan and Gluten-free)