Kaddoo Ki Subji

Savor the comforting flavors of **Kaddoo Ki Subji**, a traditional North Indian pumpkin curry that’s brimming with warmth and earthy spices. This quick and easy vegetarian dish combines tender pumpkin cubes with a fragrant tempering of cumin, asafoetida, and green chilies, enhanced by the subtle sweetness of jaggery and contrasting heat from red chili powder. The rich mustard oil base lends a distinctive flavor, while turmeric and coriander powder add depth and vibrancy to the dish. Ready in just 40 minutes, this one-pan recipe is perfect for weeknight meals or festive occasions. Serve this hearty **pumpkin sabzi** with fresh chapati, paratha, or steamed rice, and let the garnishing of fresh coriander take it to the next level. An ideal choice for healthy, wholesome, and flavor-packed Indian cooking!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams pumpkin
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 2 units green chilies
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 tablespoon jaggery
• 50 milliliters water
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Peel the pumpkin and remove the seeds. Cut the pumpkin into small cubes, approximately 1-inch in size.

Step 2

Heat the mustard oil in a large pan or kadai over medium heat until it begins to smoke slightly.

Step 3

Reduce the heat and add cumin seeds. Allow them to sizzle for a few seconds.

Step 4

Add asafoetida and sliced green chilies. Sauté for 1-2 minutes until the chilies become aromatic.

Step 5

Add the pumpkin cubes to the pan and mix well with the tempered spices.

Step 6

Sprinkle salt, turmeric powder, red chili powder, and coriander powder over the pumpkin. Stir to coat the pumpkin evenly with the spices.

Step 7

Add the jaggery and water to the pan, then mix everything thoroughly.

Step 8

Cover the pan with a lid and let the pumpkin cook on low-medium heat for about 15-20 minutes, stirring occasionally.

Step 9

Check if the pumpkin is tender by pressing it with a spoon. It should be soft and cooked through.

Step 10

Once cooked, remove the lid and allow any excess moisture to evaporate by cooking for another 3-4 minutes.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve the Kaddoo Ki Subji hot with chapati, paratha, or rice.

Nutrition Facts

Serving size	(637.8g)

Amount per serving	% Daily Value*
Calories	463.4

Total Fat 29.8g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2388.4mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 5.2g	0%
Total Sugars 27.8g
Protein 6.7g	0%

Vitamin D 0IU	0%
Calcium 191.5mg	0%
Iron 8.9mg	0%
Potassium 2006.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 5.3%

Carbs: 41.2%