Low Fat Kaddoo Ki Subji

Transform your everyday meal into a wholesome delight with this Low Fat Kaddoo Ki Subji, a simple yet flavorful Indian pumpkin curry that’s both nutritious and satisfying. Made with tender cubes of pumpkin, aromatic spices like mustard seeds, cumin, and turmeric, as well as a touch of sweetness from sugar, this dish strikes the perfect balance between savory and sweet. The inclusion of curry leaves, asafoetida, and freshly chopped coriander elevates its authentic Indian flavors, while the use of olive oil ensures it’s light and heart-healthy. Cooked to perfection in just 45 minutes, this vegan and gluten-free recipe is ideal for a quick weeknight dinner. Serve this low-fat pumpkin curry with warm chapati, paratha, or steamed rice, and let its vibrant taste bring comfort to your table.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Pumpkin (kaddoo)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 pieces Curry leaves
• 1 pinch Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.75 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Ginger paste
• 2 pieces Green chilies, chopped
• 2 tablespoons Fresh coriander leaves, chopped
• 150 ml Water
• 1 tablespoon Olive oil

Directions

Step 1

Peel the pumpkin, remove the seeds, and cut it into small cubes.

Step 2

In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the mustard seeds and cumin seeds to the pan and let them splutter.

Step 4

Add the asafoetida, curry leaves, and chopped green chilies. Sauté for 1 minute.

Step 5

Add the ginger paste and sauté for another minute until the raw smell disappears.

Step 6

Add the pumpkin cubes to the pan and stir well so that they are coated with the spices.

Step 7

Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the pumpkin. Stir to mix all ingredients well.

Step 8

Add 150 ml of water and sugar, then stir again. Cover the pan and let it cook for 15-20 minutes on low heat, or until the pumpkin is soft.

Step 9

Stir occasionally and check if more water is needed to prevent sticking.

Step 10

Once the pumpkin is tender, remove the lid and let any excess water evaporate on medium-high heat, stirring frequently.

Step 11

Garnish the kaddoo ki subji with fresh coriander leaves.

Step 12

Serve hot with chapati, paratha, or rice.

Nutrition Facts

Serving size	(728.7g)

Amount per serving	% Daily Value*
Calories	336.1

Total Fat 17.1g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1799.2mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 5.8g	0%
Total Sugars 20.1g
Protein 7.9g	0%

Vitamin D 0IU	0%
Calcium 200.7mg	0%
Iron 8.7mg	0%
Potassium 2043.9mg	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: 41.4%

Protein: 8.5%

Carbs: 50.1%