Kaddu Sabzi – Easy Indian Mashed Pumpkin Vegetable
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.
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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
Serving: 3People | Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 447mg | Potassium: 646mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17723IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 1mg
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