Kaddoo Ki Subji
Kaddoo Ki Subji is a flavorful Indian pumpkin curry that brings together sweet, spicy, and tangy notes for a truly unforgettable dish. Featuring tender chunks of pumpkin simmered in a fragrant blend of mustard oil, cumin seeds, asafoetida, and green chilies, this reimagined classic is elevated with the addition of jaggery for a subtle sweetness. A vibrant mix of spices like turmeric, red chili powder, and coriander powder infuses the dish with depth and warmth, while fresh coriander leaves add a burst of freshness. Perfectly cooked in under 30 minutes, this vegetarian delight pairs beautifully with chapati, paratha, or steamed rice. Whether you're looking for a wholesome family meal or a unique addition to your festive spread, Kaddoo Ki Subji is an easy, nutritious recipe packed with authentic Indian flavors.
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Recipe Information
Ingredients
- 500 grams pumpkin
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 2 units green chilies
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 tablespoon jaggery
- 50 milliliters water
- 2 tablespoons fresh coriander leaves
Instructions
Peel the pumpkin and remove the seeds. Cut the pumpkin into small cubes, approximately 1-inch in size.
Heat the mustard oil in a large pan or kadai over medium heat until it begins to smoke slightly.
Reduce the heat and add cumin seeds. Allow them to sizzle for a few seconds.
Add asafoetida and sliced green chilies. Sauté for 1-2 minutes until the chilies become aromatic.
Add the pumpkin cubes to the pan and mix well with the tempered spices.
Sprinkle salt, turmeric powder, red chili powder, and coriander powder over the pumpkin. Stir to coat the pumpkin evenly with the spices.
Add the jaggery and water to the pan, then mix everything thoroughly.
Cover the pan with a lid and let the pumpkin cook on low-medium heat for about 15-20 minutes, stirring occasionally.
Check if the pumpkin is tender by pressing it with a spoon. It should be soft and cooked through.
Once cooked, remove the lid and allow any excess moisture to evaporate by cooking for another 3-4 minutes.
Garnish with freshly chopped coriander leaves before serving.
Serve the Kaddoo Ki Subji hot with chapati, paratha, or rice.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 27.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2007 mg | 43% | |
*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.
