Aloo Kaddu ki Sabji
Infuse your kitchen with the comforting aromas of Indian spices by preparing Aloo Kaddu ki Sabji, a delightful vegetarian side dish that combines the earthy flavors of potatoes and the natural sweetness of pumpkin. This easy-to-make recipe is seasoned with cumin, asafoetida, turmeric, red chili powder, and garam masala, creating a harmonious blend of bold and aromatic spices. The vegetables are simmered to perfection, resulting in a tender, flavorful curry that is as nutritious as it is delicious. Ideal for busy weeknights, Aloo Kaddu ki Sabji comes together in just 45 minutes and pairs beautifully with freshly made roti, parathas, or steamed rice. Garnished with fragrant cilantro, this wholesome dish is sure to become a family favorite. Perfect for those seeking easy vegetarian recipes, Indian spice combinations, or comforting home-cooked meals!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 500 grams Pumpkin
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 250 milliliters Water
- 2 tablespoons Cilantro (coriander leaves)
Instructions
Peel and cut the potatoes and pumpkin into small cubes, ensuring they are roughly the same size for even cooking.
Heat 2 tablespoons of vegetable oil in a medium-sized pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and allow them to splutter.
Add a pinch of asafoetida and stir briefly.
Add the diced potatoes and pumpkin to the pan, stirring well to mix with the spices.
Sprinkle 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of coriander powder over the vegetables.
Stir the mixture well so the spice powders coat the potatoes and pumpkin evenly.
Add 1 teaspoon of salt and 250 milliliters of water to the pan. Stir once more to combine.
Cover the pan with a lid and let the vegetables cook on low heat for about 20-25 minutes until they are tender, stirring occasionally.
Once the vegetables are cooked and the water has mostly evaporated, sprinkle 0.5 teaspoon of garam masala over the sabji and give it a final stir.
Garnish with 2 tablespoons of chopped cilantro and serve hot.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 15.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3451 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
