Pumpkin Sabzi Recipe – Authentic Indian Kaddu with Jaggery & Aamchur

Last Updated on 2 months by Neha Deshmukh

Pumpkin Sabzi Recipe – Authentic Indian Kaddu with Jaggery & Aamchur

Hey everyone! If you’re anything like me, you’re always looking for comforting, flavorful vegetable dishes to add to your rotation. And let me tell you, this Pumpkin Sabzi (Kaddu ki Sabzi) is it. It’s a dish my grandmother used to make, and the sweet and tangy flavors always bring back such warm memories. It’s surprisingly easy to make, and the combination of spices is just divine. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This isn’t your average pumpkin dish! We’re taking humble pumpkin (kaddu) and transforming it into something truly special with a beautiful blend of Indian spices, a touch of sweetness from jaggery, and a delightful tang from aamchur (dried mango powder). It’s a wonderfully balanced dish that’s perfect for a weeknight meal or a festive occasion. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this flavorful pumpkin sabzi:

• 4 tsp oil
• 1 bay leaf
• 1 tsp cumin seeds
• 0.25 tsp methi (fenugreek seeds)
• 1 pinch hing (asafoetida)
• 2 green chillies, slit
• 1 tsp ginger paste
• 600 grams pumpkin (kaddu), cubed
• 0.25 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 0.5 tsp coriander powder
• 0.5 tsp garam masala
• 0.75 tsp salt (or to taste)
• 0.5 cup water
• 1 tsp jaggery
• 1 tsp aamchur (dried mango powder)
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chilli Powder: Don’t skip this! It’s not about the heat, it’s about the color. It gives the sabzi a gorgeous, vibrant red hue without making it overly spicy.
• Jaggery & Aamchur – The Perfect Pair: The jaggery adds a lovely sweetness that balances the spices, while the aamchur provides a tangy counterpoint. This sweet and sour combination is what makes this sabzi so addictive. Feel free to adjust the amounts to your liking!
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It adds a unique savory depth to the dish and is a staple in Indian cooking, especially for lentil and vegetable dishes. It also aids digestion – bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the bay leaf, cumin seeds, methi, and hing. Sauté for about 30 seconds, or until you can smell the beautiful aroma.
2. Now, add the slit green chillies and ginger paste. Sauté for another 1-2 minutes, until the raw smell of the ginger disappears.
3. Time for the pumpkin! Add the cubed pumpkin to the kadai and sauté for about 2 minutes, just to coat it with the spices.
4. Sprinkle in the turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and salt. Sauté for another 2 minutes, ensuring the pumpkin is well coated with the spice mixture.
5. Pour in ½ cup of water, cover the kadai, and let it cook for about 10 minutes. Remember to stir occasionally to prevent sticking.
6. Once the pumpkin is tender (you should be able to easily pierce it with a fork), add the jaggery, aamchur, and the remaining water. Cook for another 2-3 minutes, until the flavors meld together beautifully. The sauce should thicken slightly.
7. Finally, garnish with fresh coriander and serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the kadai. If you’re making a large batch, cook the pumpkin in batches to ensure even cooking.
• Adjust the amount of green chillies based on your spice preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) towards the end of cooking.

Variations

• Vegan Adaptation: Simply omit the ghee (if using) and ensure your jaggery is vegan-friendly (some jaggery may be processed with bone char).
• Spice Level Adjustment – Mild to Medium: Reduce the amount of Kashmiri red chilli powder or omit the green chillies altogether for a milder flavor.
• Festival Adaptations – Navratri Friendly: This recipe is naturally Navratri-friendly as it doesn’t use onion or garlic! It’s a great option for those fasting periods.

Serving Suggestions

This Pumpkin Sabzi is incredibly versatile! It pairs perfectly with:

• Warm rotis or parathas
• Steaming hot rice
• A side of dal (lentils)
• A dollop of yogurt for a cooling contrast

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.

FAQs

• Is this pumpkin sabzi better with a specific type of pumpkin? While you can use any type of pumpkin, I find that the Indian Kaddu pumpkin (also known as red pumpkin) works best. It has a slightly sweeter flavor and a softer texture. But butternut squash or even kabocha squash are great substitutes!
• Can I use powdered jaggery instead of solid jaggery? Yes, absolutely! Use about ¾ tsp of powdered jaggery for every 1 tsp of solid jaggery.
• What is aamchur and can I substitute it? Aamchur is dried mango powder, and it adds a lovely tangy flavor. If you can’t find it, you can substitute it with lemon juice (about 1 tbsp), but the flavor won’t be quite the same.
• How can I adjust the sweetness/sourness of this dish? Feel free to add more jaggery for sweetness or more aamchur for sourness, a little at a time, until you reach your desired balance.
• Can I make this sabzi ahead of time? Yes, you can! It actually tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container in the refrigerator and reheat when ready to serve.

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!