Easy Kaddu Ki Sabji with GravyPin

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Easy Kaddu Ki Sabji with Gravy

Easy Kaddu Ki Sabji with Gravy is an easy to prepare delicious vegan pumpkin recipe.
An easy and a delicious vegetarian pumpkin recipe that can be made both on regular days and during Navratri or Ekadashi fasting.

Easy Kaddu Ki Sabji with Gravy is a traditional Indian recipe, and it can be easily made at home and can be eaten both during fasting and non-fasting days.

The sabzi uses only a few ingredients that you already have in your kitchen, so this is also a great dish for beginners who love to cook!

It is a family favorite to make this kaddu or pumpkin sabzi. Also called petha sabzi or kaddu ki sabzi, this dish is very popular in India.

Pumpkin is a winter vegetable in India and it’s easily available during this time. This sabzi has a gravy which makes it really easy to digest while fasting.

The health benefits of Pumpkin (Kaddu Ki Sabji) are many – they are rich in fiber, vitamins A, C, and E, potassium, etc. They help in strengthening the immune system and also in regulating blood pressure.

The Easy Kaddu Ki Sabji with Gravy can be enjoyed with any Indian flatbread or even with rice.

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    Recipe For Easy Kaddu Ki Sabji with Gravy

    Recipe For Easy Kaddu Ki Sabji with GravyPin
    Recipe For Easy Kaddu Ki Sabji with Gravy

    Prep Time: 20 mins
    Cook Time: 15 mins
    Total Time: 35 mins


    Cuisine: Indian
    Course: Main Course
    Yield: 4 servings
    Author: Ranjeeta Nath Ghai

    Ingredients

    • 1 small pumpkin (kaddu)
    • ¼ tsp fenugreek seeds (methi seeds)
    • 1 tsp cumin seeds
    • 1 or 2 dry red chilies (optional) [BUY ONLINE]
    • ½ tsp Kashmiri red chili powder [BUY ONLINE]
    • ½ tsp turmeric powder [BUY ONLINE]
    • ¼ tsp FoodAllTime Garam Masala Powder
    • 1 tsp dry mango powder (amchur) [BUY ONLINE]
    • 1 tsp sugar or 2 teaspoon crushed jaggery [BUY ONLINE]
    • 1 tbsp oil
    • ¾ cup water or 1 cup water
    • Coriander leaves for garnishing
    • sendha namak [BUY ONLINE]

    Cooking Instructions

    1. Prepare the pumpkin by washing, peeling, and chopping it into small pieces.
    2. Take a pressure cooker or pan, heat oil.
    3. Cook on low heat for a minute with the cumin seeds and fenugreek seeds and add the red chilies. Fry for about 15 seconds.
    4. All spices except garam masala and dry mango powder should be added to the pumpkin.
    5. Alternatively, you can add sugar or jaggery.
    6. Pumpkin should be combined with spices, sugar and jaggery, and water and salt added.
    7. Pressure cook for 7-8 minutes with the lid on the cooker.
    8. If you don’t possess a pressure cooker, simply cover the pan with a lid and cook the pumpkin for 15-20 minutes until it becomes soft and mushy.
    9. Mash the soft, cooked pumpkin with a fork or a potato masher and add the garam masala and dry mango powder.
    10. Cook the mashed pumpkin for a minute or two, stirring well.
    11. In case the sabzi still looks watery, cook it without the lid to evaporate the liquid.
    12. Neither dry nor watery, but somewhere in between, is what kaddu ki sabzi should be like.
    13. Serve kaddu ki sabzi hot, garnished with coriander leaves.

    Recipe Notes

    • You may skip the fenugreek seeds, turmeric powder, and garam masala if you’re making this kaddu sabzi for fasting or pilgrimage.
    • You can use common salt if not cooking during religious fasting.

    You Might Like To Check Out Other Fasting Food Recipes

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      Quick Overview
      Easy Kaddu Ki Sabji with GravyPin

      Recipe Name: Recipe For Easy Kaddu Ki Sabji with Gravy

      Author: Ranjeeta Nath Ghai

      Description: Easy Kaddu Ki Sabji with Gravy is a traditional Indian recipe, and it can be easily made at home and can be eaten both during fasting and non-fasting days.

      Preperation time: 20M

      Cook Time: 15M

      Total Time: 35M

      Type: Lunch, Dinner

      Recipe Yield: 4 servings

      Recipe Ingredients: 1 small pumpkin (kaddu), ¼ tsp fenugreek seeds (methi seeds), 1 tsp cumin seeds, 1 or 2 dry red chilies (optional), ½ tsp red chili powder, ½ tsp turmeric powder, ¼ tsp Garam Masala Powder, 1 tsp dry mango powder (amchur), 1 tsp sugar or 2 teaspoon crushed jaggery, 1 tbsp oil, ¾ cup water or 1 cup water, Coriander leaves for garnishing, sendha namak

      Recipe Instructions: Prepare the pumpkin by washing, peeling, and chopping it into small pieces. Take a pressure cooker or pan, heat oil. Cook on low heat for a minute with the cumin seeds and fenugreek seeds and add the red chilies. Fry for about 15 seconds. All spices except garam masala and dry mango powder should be added to the pumpkin. Alternatively, you can add sugar or jaggery. Pumpkin should be combined with spices, sugar and jaggery, and water and salt added. Pressure cook for 7-8 minutes with the lid on the cooker. If you don’t possess a pressure cooker, simply cover the pan with a lid and cook the pumpkin for 15-20 minutes until it becomes soft and mushy. Mash the soft, cooked pumpkin with a fork or a potato masher and add the garam masala and dry mango powder. Cook the mashed pumpkin for a minute or two, stirring well. In case the sabzi still looks watery, cook it without the lid to evaporate the liquid. Neither dry nor watery, but somewhere in between, is what kaddu ki sabzi should be like. Serve kaddu ki sabzi hot, garnished with coriander leaves.

      Recipe Cuisine: Indian

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      • Health Benefits
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      • Availability of Ingredients
      • Safe to Eat While Fasting
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