Kaddu Ki Sabzi

Autumn is the time for fresh and seasonal pumpkins in Germany. Farmers’ markets and supermarkets are full of varieties of these beauties in orange and yellow hues. And what could be better than including local fruits and vegetables in your daily menu? That’s what I did on my recent visit to the supermarket when I found farm-fresh Hokkaido Pumpkins.

Pumpkins are rich in vitamins and antioxidants and are known to be great for your heart and skin. Moreover, they can be used in various dishes, ranging from sweet to savoury. Today’s recipe, Kaddu Ki Sabzi, is an easy-to-make, delicious sabzi. It pairs best with pooris and paranthas.

What sets this sabzi apart is a special spice mix that goes into it. Unlike other recipes, there are no onions, tomatoes, or rich ingredients like cashews, cream, etc. Yet, it tastes delicious, thanks to the four spices: cumin, fenugreek, fennel, and onion seeds, combined with turmeric, red chilli powder, coriander powder, jaggery, and dry mango powder, which make this dish spicy and sweet.

I made this sabzi with Hokkaido Pumpkin, which is commonly available in Germany. You can make it with any pumpkin that is easily available to you.

If you are looking for other pumpkin recipes, check out my recipes for Pumpkin Cake, Pumpkin Parantha, Pumpkin Soup and Chana Dal aur Kaddu Ki Sabzi. Also, check out this lovely photo gallery from a pumpkin fest in my city. Also, check out my article about our Holiday in Ludwigsburg, a town that hosts the largest pumpkin festival in Germany.

I have also put together 7 Delicious Indian Pumpkin Recipes for Autumn. Check it out.

Now, let’s start with the recipe:

Equipment Needed:

• Pan
• Knives and Cutting Board
• Spatula

Ingredients for Kaddu Ki Sabzi:

• 1 Medium-Sized Pumpkin; peeled, de-seeded and cut into dices
• 4 tbsp Mustard Oil
• 1 tbsp Finely Chopped Garlic
• 1 tbsp Finely Chopped Ginger
• 1 tbsp Finely Chopped Green Chillies
• 1 tsp Cumin Seeds (Jeera)
• 1 tsp Onion Seeds (Kalonji)
• 1 tsp Fenugreek Seeds (Methi)
• 1 tbsp Fennel Seeds (Saunf)
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 1 tbsp Jaggery Powder
• 1 tsp Dry Mango Powder (Aamchur)
• Salt; to taste
• Fresh Coriander Leaves for garnishing

Method to make Kaddu Ki Sabzi:

• Heat oil in a pan. Add chopped ginger, garlic and green chillies. Fry them on medium heat for 30-40 seconds.
  
  
  
• Add cumin, fennel, fenugreek and onion seeds. Fry them on medium heat for 10-15 seconds.
  
  
  
• Add chopped pumpkin and mix.
  
  
  
• Add salt, turmeric powder, red chilli powder and coriander powder. Cover with a lid and cook on medium heat till the pumpkin turns tender.
  
  
  
• Now, add jaggery powder, fresh coriander leaves and dry mango powder. Taste and adjust salt.
  
  
  
• Turn off the heat. Garnish with fresh coriander leaves and serve with poori or parantha.
  
  

Kaddu Ki Sabzi is ready! Serve it with Paranthas or Pooris.

Some Notes about Ingredient Sourcing in Germany:

Pumpkin, salt, and turmeric powder can be bought from nearby supermarkets. The best and freshest pumpkins are available during October/November. However, you can buy them later too from supermarkets.

Indian ingredients can be bought from local Indian stores. You can also check the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

For information about ingredients available in supermarkets in Germany, click here.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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