Pumpkin Mash Recipe – Authentic Indian Kaddu Recipe with Spices

Last Updated on 2 months by Neha Deshmukh

Pumpkin Mash Recipe – Authentic Indian Kaddu Recipe with Spices

Hey everyone! If you’re anything like me, you’re always looking for comforting, flavorful dishes that feel like a warm hug. This pumpkin mash – or kaddu as we call it in Hindi – is exactly that. It’s a recipe my grandmother used to make, and honestly, it’s one of those dishes that instantly transports me back to my childhood kitchen. It’s surprisingly easy to make, packed with incredible spices, and just…well, delicious!

Why You’ll Love This Recipe

This pumpkin mash isn’t just another vegetable dish. It’s a flavour explosion! The sweetness of the pumpkin is beautifully balanced by the warmth of the spices, a little tang from the amchur (dry mango powder), and a subtle heat from the chilies. It’s incredibly versatile too – perfect as a side dish with poori or paratha, or even as a filling for samosas. You’ll love how simple it is to whip up a truly authentic Indian flavour.

Ingredients

Here’s what you’ll need to make this amazing pumpkin mash:

• 1 small pumpkin (about 500g), piece
• ¼ teaspoon fenugreek seeds (methi seeds)
• 1 teaspoon cumin seeds (jeera)
• 1-2 dry red chilies, pieces
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder (haldi)
• ¼ teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon sugar
• 2 tablespoons oil
• ¾ cup water (180ml)
• 2 tablespoons coriander leaves (dhania), chopped
• Rock salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Pumpkin: You can use almost any variety of pumpkin! In India, we often use kashmiri pumpkin which has a lovely sweetness and vibrant colour. But butternut squash or even Japanese pumpkin (kabucha) work beautifully too.
• Rock Salt (Sendha Namak): This is a game changer! It has a slightly different flavour profile than regular table salt and is often preferred in Indian cooking, especially during fasting periods. It’s less harsh and adds a lovely mineral-rich flavour.
• Fenugreek Seeds: Don’t skip these! They add a unique, slightly bitter flavour that really elevates the dish.
• Amchur (Dry Mango Powder): This adds a wonderful tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur really is worth seeking out. It’s a staple in North Indian cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop the pumpkin into small cubes. This helps it cook evenly and quickly.
2. Heat the oil in a pressure cooker over medium heat. Add the fenugreek seeds and cumin seeds. Let them sizzle for about a minute – you’ll know they’re ready when they become fragrant.
3. Now, add the dry red chilies and fry them for about 15 seconds. Be careful not to burn them!
4. Add the pumpkin cubes, turmeric powder, red chili powder, and sugar. Give everything a good mix, ensuring the pumpkin is coated in all those lovely spices.
5. Pour in the water, add the rock salt, and close the pressure cooker lid. Cook for 7-8 minutes on medium heat.
6. Once the pressure has released naturally, carefully open the lid. Now comes the fun part! Mash the pumpkin until it’s smooth. You can use a potato masher or even the back of a spoon.
7. Stir in the garam masala and dry mango powder. Cook for another 1-2 minutes, allowing the flavours to meld together.
8. Taste and adjust the consistency. If it’s too thick, add a little more water. If it’s too thin, simmer for a few minutes to thicken it up.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a large pumpkin, cook it in batches.
• For a smoother mash, you can use an immersion blender.
• Adjust the amount of red chili powder to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of red chili powder or remove the dry red chilies altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This pumpkin mash is often made during Navratri or other fasting periods (Vrat) in India. Just ensure you use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This pumpkin mash is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, fluffy poori. It’s a classic combination!
• Alongside warm paratha.
• As a filling for samosas or kachoris.
• As a side dish with dal and rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for longer storage – it will keep for up to a month.

FAQs

1. What type of pumpkin is best for this mash?

Honestly, you can use almost any pumpkin! Kashmiri pumpkin is traditional, but butternut squash or kabocha squash work wonderfully too.

2. Can I use regular salt instead of rock salt? What’s the difference?

You can, but rock salt (sendha namak) has a unique flavour that really enhances the dish. It’s less harsh and has a slightly mineral-rich taste.

3. How can I adjust the sweetness of the pumpkin mash?

Adjust the amount of sugar to your liking. You can also add a touch of jaggery (gur) for a more complex sweetness.

4. Can this pumpkin mash be made ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours actually develop even more over time.

5. What is amchur and can I substitute it with something else?

Amchur is dry mango powder, and it adds a lovely tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur is really worth seeking out!