Kaddu Sabzi is a simple and comforting Indian pumpkin dish made with some basic spices. Pumpkin is cooked until tender and lightly mashed, allowing the spices to blend beautifully with the natural sweetness of the vegetable.
Calling all pumpkin lovers - don't miss this flavorful pumpkin rice recipe, an easy, aromatic dish that turns pumpkin into a hearty meal!
If you enjoy simple home-style cooking, this kaddu sabzi recipe (mashed pumpkin) is one you will want to keep in your weekly meal rotation!
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⭐Why you'll💖 this kaddu sabzi
- Quick and easy to make.
- Fuss-free, one-pot recipe.
- 100% gluten-free, dairy-free, and vegan.
- Light, healthy, and low-calorie recipe.
Kaddu is the Hindi word for pumpkin and is widely used in Indian cooking, whereas sabzi (also spelled sabji) means a vegetable dish. In Indian cooking, it usually refers to vegetables cooked with spices, sometimes dry and sometimes with a little gravy.
If you'd like to learn more Indian vegetable names, check out my post on Hindi vegetable names.
📋Ingredients
To make this healthy and easy halwa kaddu recipe, you need these ingredients;
Kaddu (Pumpkin) - Use a ripe, orange-colored pumpkin for natural sweetness in the kaddu ki sabji. Peel the pumpkin, remove the seeds, and cut it into small pieces. This sweet pumpkin is just the beginning. Try my butternut with tomato soup for another comforting treat!
Vadiyan - These are sun-dried lentil dumplings that add a delightful crunch and enhance the flavor of mashed pumpkin. You can skip them if unavailable.
Spices - Fenugreek seeds add aroma and flavor, perfectly complementing the pumpkin's natural sweetness.
See the recipe card for more info!
👩🍳How to make mashed pumpkin?
Heat the oil. Add fenugreek seeds and let them aromatic. Next, add a few pieces of vadi and fry until they turn slightly brown. Add onions and cook until translucent.
Stir in the pumpkin and green chillies and sauté for a few minutes. Add the salt, red chilli powder, and garam masala, then mix well to coat the pumpkin evenly.
Cover and cook on medium-low heat for 8-10 minutes. Once the pumpkin is tender, gently mash it with a spatula and mix well. Skip mashing if you prefer it in chunks.
If you'd like a little heat, drizzle some of my 2-ingredient chili oil over the top for both spice and color. Garnish with fresh coriander leaves, and your mashed pumpkin, aka kaddu sabzi, is ready to serve with bread.
❄️Storage
This Indian pumpkin vegetable stays fresh up to 3-4 days in the fridge. Reheat gently in a pan on low heat or in the microwave. If it looks dry, add a small splash of water while reheating.
🥄Serving Suggestions
Serve hot with roti, paratha, or naan for a simple, comforting meal.
Pair with jeera rice for a wholesome lunch or dinner.
A spoonful of green coriander mint chutney, tangy tomato-onion chutney, or chilli chutney enhances the flavors.
To balance the spices and sweetness of pumpkin, add plain yogurt or raitas such as:
onion raita
ℹ️FAQs
Yes. If you prefer a chunkier texture, you can skip mashing the pumpkin and simply cook the pieces until tender
A ripe pumpkin with bright orange flesh works best. It is naturally sweeter and gives the dish a richer flavor.
While traditional kaddu sabzi is made with pumpkin, butternut squash works as a great substitute because of its similar sweetness and soft texture. Butternut squash is slightly sweeter than pumpkin.
📝Tips
Choose a bright, ripe orange pumpkin for natural sweetness and better flavor.
Break the vadis into small pieces for even frying.
Don't overcook fenugreek seeds as they can turn bitter if burned.
For a garlicky twist, stir a spoonful of garlic chutney into your mashed pumpkin.
✨More Indian Flavors
Looking for other recipes like this? Try these:
🧾Recipe
Kaddu Sabzi - Easy Indian Mashed Pumpkin Vegetable
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Ingredients
- 500 g Pumpkin
- 1 Onion
- ½ teaspoon Fenugreek seeds
- ¼ Vadi (optional)
- 1 Green chillies
- ½ teaspoon Salt
- ½ Chilli powder
- 1 Garam masala
- 2 tablespoon Oil
- Cilantro
Instructions
- Slice the onions and green chillies. Peel the pumpkin, remove the seeds, and cut it into small pieces.
- Heat the oil, add the fenugreek seeds, and let them turn aromatic.
- Add a few pieces of vadi and fry until they turn lightly brown. Then add the onions and cook until translucent.
- Stir in the pumpkin and green chillies and sauté for a few minutes.
- Add salt, red chilli powder, and garam masala. Stir well to coat pumpkin pieces evenly.
- Cover and cook on medium-low heat for 8-10 minutes. Once the pumpkin is tender, gently mash it with a spatula and mix well.
- If you'd like a little heat, drizzle some of my 2-ingredient chilli oil over the top for both spice and color.
- Garnish with fresh coriander leaves, and your mashed pumpkin, aka kaddu sabzi is ready to serve with bread.
Video
Notes
- Choose a bright, ripe orange pumpkin for natural sweetness and better flavor.
- Don't overcook fenugreek seeds as they can turn bitter if burned.
- Break the vadis into small pieces for even frying.
- For a garlicky twist, stir a spoonful of garlic chutney into your mashed pumpkin.
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Nutrition
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