Easy to make Kaddu ki Sabzi: Amritsari Pumpkin Recipe
This Kaddu Ki Sabzi is quick, easy and SO flavourful. It is made with fresh pumpkin cubes, tomato puree and a whole lot of flavourful spices. It’s a great way to use up your pumpkins and great for batch-prepping.
Ingredients
- 1.5 kg Pumpkin
- 1 Tomato pureed
- 1.5 inch Fresh ginger grated
- 3-4 Green chili peppers sliced
- 1 tsp Salt
- 1/4 tsp Asafoetida Hing
- 1 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1/2 tsp Fenugreek seeds
- 2 Bay leaves
- 3 Dried red chilies
- 1/2 tsp Turmeric
- 1 tsp Paprika
- 1/2 tsp Kala namak Black salt
- 1 tbsp Coriander powder
- 1 tsp Garam Masala
- Dried Fenugreek leaves Kasuri methi
- Amchur powder optional
- Fresh coriander chopped
Instructions
- Heat 1 tbsp olive oil in a pan while cutting up the pumpkin into cubes.
- Add whole spices - Cumin seeds, fenugreek seeds, green chillies, bay leaves, red chillies, fennel seeds and asafetida. Toast until fragrant.
- Add tomato puree, ginger and salt and cook until the oil separates from the “paste”.
- Add ground spices - turmeric, paprika, kala namak and coriander powder (except garam masala). Cook for about a minute.
- Add pumpkin cubes, saute well and cook on medium high flame until pumpkin starts losing water.
- Then cover and bring to medium-low and cook for about 20 minutes.
- Every 5 minutes, stir and mix pumpkins with the spicy paste until everything looks red-ish and homogenous.
- Once the pumpkin cubes are soft, add garam masala, crushed fenugreek leaves and amchur powder (if using).
- Cook on low for another 2-3 minutes.
- Top it off with freshly chopped coriander leaves.
- Serve with hot with roti, chapati, rice or naan.
Tried this recipe?Let us know how it was!