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Kaddu ki Sabzi Recipe कद्दू की सब्जी रेसिपी
Kaddu Ki Sabzi is a light and simple recipe where pumpkin pieces are cooked along with potatoes thoroughly in a variety of masalas.
The tempering of the Panch Phoran and green chilies add a unique flavour to it. This is a delicious recipe can be made on regular days and also during festivals along with poories/puries. Kaddu Ki Sabzi is also known as Petha Sabzi.
This recipe goes well with pooris but Kaddu Ki Sabzi can also be had with Ajwain Paranthas or Plain Paranthas. You can add a little amchur powder for a tangy taste if you want it that way.
It’s always better to serve Seetaphal Ki Sabzi hot and enjoy it for a family dinner, breakfast, or lunch/brunch. Kaddu Ki Sabzi is a hot favourite at my place and is thoroughly enjoyed by one and all.
Using foodalltime garam masala and Panch Phoran lends it its unique taste. You can alternatively also use just cumin seeds for tempering.
Kaddu ki Sabzi Recipe कद्दू की सब्जी रेसिपी
Kaddu Ki Sabzi is a light and simple recipe where pumpkin pieces are cooked along with potatoes thoroughly in a variety of masalas. The tempering of the panch phoran पाँच फोरन and green chillies हरी मिर्ची adds a unique flavour to it. This is a delicious recipe can be made on regular days and also during festivals along with poories/puries.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Ranjeeta Nath Ghai
Ingredients
- 300 Grams Pumpkin
- 2 Medium Potatoe Chopped
- 2 Medium Tomatoes Chopped
- 2 Medium Onions Sliced Vertically
- 2 tsp Mustard Oil
- 2 Green chilies slit for tempering
- 1 tsp Panch Phoran for tempering
- 1 Bay Leaf (Tejpatta)
- 1 tsp FoodAllTime Garam Masala
- 2 tsp FoodAllTime Multipurpose Healthy Green Paste
- 1 tbsp Whisked Curds (Optional)
- 1 tsp Red Chilli Powder
- A pinch Of Asafoetida (Hing)
- ¼ tsp Turmeric Powder (Haldi)
- ½ tsp Dried Mango Powder (Amchur) for tangy taste
- ¼ tsp Sugar
- tsp salt to taste
Instructions
- Heat the Mustard Oil in a broad non-stick pan, add Panch Phoran and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the onions and FoodAllTime Garam Masala and sauté on a medium flame till golden brown. Add curds(optional), asafoetida हींग, salt नमक, red chili powder लाल मिर्ची पाउडर, and turmeric powder हल्दी.
- Add the tomatoes and FoodAllTime Multipurpose Healthy Green Paste. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally till soft.
- Add the potatoes, pumpkin, and ½ cup of water, mix well, cover, and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked while stirring occasionally.
- Add the amchur powder आमचूर पाउडर and sugar mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Garnish with fresh mint and coriander and serve immediately with poori/puri.
Do You Know Your Pumpkin?
Pumpkins, in general, feature orange or yellow exterior skin colour; however, some varieties can exhibit dark to pale green, brown, white, red, and grey.
Yellow-orange pigments largely influence their colour characteristics in their skin and pulp. Its thick rind is smooth with light, vertical ribs.
In structure, the fruit features golden-yellow to orange flesh depending upon the pigments in it. The fruit has a hollow centre, with numerous small, off-white coloured seeds interspersed in a net-like structure.
Pumpkin seeds are an excellent source of protein, minerals, vitamins, and omega-3 fatty acids.
Pumpkin can be employed in a variety of delicious recipes either baked, stew- fried; however, it is eaten best after steam-cooking (Pot in Pot) in order to get maximum nutrients. In China, young tender, pumpkin leaves consumed as cooked greens or in soups.
In the Indian subcontinent where it is popular as “kaddu कद्दू or sitaphal सीताफल,” pumpkin is used in the preparation of “sabzi,” sweet dishes (halwa), desserts, soups, curries, etc.
Golden nugget pumpkins कद्दू are used to make wonderful soufflés, stuffing, soups, etc.
Pumpkins can be readily available in the market year around. Buy completely developed, whole pumpkin fruit instead of its sections.
Look for mature fruit that features a fine woody note on tapping, heavy in hand, and stout stem. Avoid the one with wrinkled surface, cuts, and bruises.
Once at home, ripe, mature pumpkin may be stored for many weeks to come under cool, well-ventilated place at room temperature.
However, cut sections should be placed inside the refrigerator where it can keep well for a few days.
It is one of the very low-calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fibre, anti-oxidants, minerals, vitamins.
The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.
Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C, and vitamin-E.
The fruit is a good source of the B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
It is also a rich source of minerals like copper, calcium, potassium, and phosphorus.
Pumpkin seeds indeed are an excellent source of dietary fibre and mono-unsaturated fatty acids, which are good for heart health.
Roasted Pumpkin seeds (Pepita) can be eaten as snacks. Also, the seeds are concentrated sources of protein, minerals, and health-benefiting vitamins.
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Quick Overview
Recipe Name: Kaddu ki Sabzi Recipe {कद्दू की सब्जी रेसिपी}
Author: Ranjeeta Nath Ghai
Description: Kaddu Ki Sabzi is a light and simple recipe where pumpkin pieces are cooked along with potatoes thoroughly in a variety of masalas. The tempering of the Panch Phoran and green chillies add a unique flavour to it.
Preperation time: 10
Cook Time: 15
Total Time: 25
Type: main course
Recipe Yield: 4 people
Recipe Ingredients: 300 Grams Pumpkin, 2 Medium Potatoe Chopped, 2 Medium Tomatoes Chopped, 2 Medium Onions Sliced Vertically, 2 tsp Mustard Oil, 2 Green chilies slit for tempering, 1 tsp Panch Phoran for tempering, 1 Bay Leaf (Tejpatta), 1 tsp FoodAllTime Garam Masala, 2 tsp FoodAllTime Multipurpose Healthy Green Paste, 1 tbsp Whisked Curds (Optional), 1 tsp Red Chilli Powder, A pinch Of Asafoetida (Hing), ¼ tsp Turmeric Powder (Haldi), ½ tsp Dried Mango Powder (Amchur) for a tangy taste, ¼ tsp Sugar, tsp salt to taste,
Recipe Instructions: 1. Heat the Mustard Oil in a broad non-stick pan, add Panch Phoran and sauté on a medium flame for a few seconds. 2. When the seeds crackle, add the onions and FoodAllTime Garam Masala and sauté on a medium flame till golden brown. Add curds(optional), asafoetida, salt, red chilli powder, and turmeric powder. 3. Add the tomatoes and FoodAllTime Multipurpose Healthy Green Paste. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally till soft. 4. Add the potatoes, pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked while stirring occasionally. 5. Add the amchur powder and sugar mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 6. Garnish with fresh mint and coriander and serve immediately with poori/puri.
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