Kaddu ki sabzi 2 ways Recipe


Kaddu ki sabzi 2 ways Recipe



30 Mins
2-3 people
10 Mins




Introduction:

 

Hey there, it's Ajay Chopra! Today, let's embark on a flavorful journey with one of my all-time favorites – Kaddu ki Sabzi. Growing up, this dish held a special place in my heart, not just because of its delightful taste but also because of the memories attached to it. There's something magical about the way the humble pumpkin transforms into a savory delight when cooked with the right blend of spices.

 

 

Recipe of Kaddu ki Sabzi: Two Ways

 

Amrita's Recipe

 

Ingredients:

  • Kaddu (red pumpkin): 500 gms
  • Mustard oil: 2 tbsp
  • Methi seeds (soaked): 1 tsp
  • Garlic, chopped: 2 tbsp
  • Dry red chillies: 2 pcs
  • Turmeric powder: ½ tbsp
  • Salt: ½ tbsp
  • Black salt: ½ tbsp
  • Mango pickle: 1 tbsp
  • Sugar: ½ tbsp

Method:

  1. Wash and clean the kaddu. Remove seeds, peel off the skin, and cut it into cubes.
  2. Heat a pan, add mustard oil, methi seeds, and cook.
  3. Then add chopped garlic, dry red chilli, and sauté.
  4. Add turmeric powder and sauté.
  5. Later add kaddu cubes and stir it. Cover with a lid and cook for 3-4 mins.
  6. Add coriander powder, red chilli powder, amchur powder, mango pickle, sugar, salt, and sauté.
  7. Cover and cook on low heat until the kaddu is tenderized.
  8. Home-style kaddu ki sabzi is ready to serve.

 

 

Chef's Recipe

 

Ingredients:

  • Kaddu (red pumpkin): 500 gms
  • Mustard oil: ¼ cup
  • Methi seeds: 1 tsp
  • Saunf: ½ tbsp
  • Mustard seeds: 1 tsp
  • Kalonji: 1 tsp
  • Jeera: ½ tbsp
  • Dry red chilli: 1 pc
  • Hing: 1 tsp
  • Bayleaf: 1 pc
  • Salt: ½ tbsp
  • Turmeric powder: ½ tbsp
  • Ginger & green chilli paste: 1 tbsp
  • Raw mango slices: 6-7 pcs
  • Methi seeds (soaked): 1 tbsp
  • Jaggery: 1 tbsp
  • Red chilli powder: ½ tbsp
  • Amchur powder: ½ tbsp
  • Garam masala: ½ tbsp
  • Water: as required
  • Coriander, chopped: 1 tbsp

Method:

  1. Wash and clean the kaddu. Remove seeds and cut into cubes.
  2. Heat a pan, add mustard oil, methi seeds, saunf, kalongi, mustard seeds, jeera, dry red chilli, hing, bayleaf, and let it crackle.
  3. Add kaddu cubes and sauté on medium-high heat.
  4. Then add salt, turmeric powder, and sauté.
  5. Later add ginger & green chilli paste, raw mango slices, soaked methi seeds, and sauté.
  6. Add red chilli powder, coriander powder, garam masala, sabzi masala, amchur powder, jaggery, and cook.
  7. Add some water and cook on medium-low flame until it thickens.
  8. Lastly, add chopped coriander and mix it.
  9. Bhandara style kaddu ki sabzi is ready to serve.

 

 

 

About the Recipe:

 

Kaddu ki Sabzi, also known as pumpkin curry, is a popular Indian dish that celebrates the simplicity of ingredients and the richness of flavors. Traditionally prepared in two distinct styles – one with a tangy twist and the other with a homely touch – this dish offers a delightful balance of sweet and savory notes that tantalize the taste buds. With its origins deeply rooted in Indian culinary heritage, Kaddu ki Sabzi has become a staple in households across the country, cherished for its comforting taste and nutritional benefits. Whether enjoyed with piping hot rotis or steamed rice, this dish never fails to leave a lasting impression.

 

 

Cooking Tips:

 

1. Choose the Right Pumpkin:

Select a firm and ripe pumpkin for the best results. Look for one that feels heavy for its size and has a deep orange color.

2. Don't Overcook:

Be mindful not to overcook the pumpkin, as it can turn mushy and lose its texture. Cook it until tender but still slightly firm to the touch.

3. Adjust the Spices:

Feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat or reduce it for a milder flavor.

 

 

Pairing Guide:

 

Kaddu ki Sabzi pairs wonderfully with a variety of Indian bread like roti, paratha, or naan. It also complements steamed rice or jeera rice perfectly. For a complete meal, serve it with some tangy pickle and a cooling yogurt raita on the side.

 

 

 

Frequently Asked Questions about Kaddu ki Sabzi:

 

  1. What is Kaddu ki Sabzi?

    • Kaddu ki Sabzi is a traditional Indian curry made with pumpkin, cooked with a blend of spices and herbs.

  2. How do I choose the right pumpkin for this dish?

    • Look for a firm and ripe pumpkin with a deep orange color. It should feel heavy for its size.

  3. Can I adjust the spices in the recipe?

    • Yes, feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat or reduce it for a milder flavor.

  4. How long does it take to cook Kaddu ki Sabzi?

    • The cooking time may vary, but typically it takes around 20-25 minutes to cook the pumpkin until tender.

  5. Can I make Kaddu ki Sabzi ahead of time?

    • Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it before serving.

  6. What are the nutritional benefits of Kaddu ki Sabzi?

    • Kaddu ki Sabzi is rich in vitamins, minerals, and antioxidants. It's low in calories and high in fiber, making it a healthy addition to your diet.

  7. Is Kaddu ki Sabzi suitable for vegetarians?

    • Yes, Kaddu ki Sabzi is a vegetarian dish made with pumpkin and spices, making it suitable for vegetarians.

  8. Can I add other vegetables to this dish?

    • Yes, you can customize the recipe by adding other vegetables like potatoes, peas, or carrots for added flavor and nutrition.

  9. What is the best way to serve Kaddu ki Sabzi?

    • Kaddu ki Sabzi pairs well with Indian bread like roti or paratha, as well as steamed rice or jeera rice. Serve it hot with some yogurt raita on the side.

  10. Can I freeze leftover Kaddu ki Sabzi?

    • Yes, you can freeze leftover Kaddu ki Sabzi in an airtight container for up to 1-2 months. Thaw it overnight in the refrigerator before reheating and serving.