Low Fat Kaddoo Ki Subji
Delight your taste buds with this flavorful and wholesome Low Fat Kaddoo Ki Subji—a traditional Indian pumpkin curry that is as nutritious as it is delicious. Packed with the aromatic essence of mustard seeds, cumin, and curry leaves, this dish features tender pumpkin cubes simmered in a light and fragrant blend of spices like turmeric, coriander, and a hint of red chili. With just a tablespoon of olive oil, this low-fat recipe is perfect for health-conscious eaters, without compromising on authentic taste. A touch of ginger, green chilies, and asafoetida adds depth to the flavor profile, while a sprinkle of sugar balances the heat with subtle sweetness. Ready in under an hour, this quick and easy dish is wonderfully versatile—serve it with chapati, paratha, or steamed rice for a comforting, vegetarian meal your whole family will love.
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Recipe Information
Ingredients
- 500 grams Pumpkin (kaddoo)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 pieces Curry leaves
- 1 pinch Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.75 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Ginger paste
- 2 pieces Green chilies, chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 150 ml Water
- 1 tablespoon Olive oil
Instructions
Peel the pumpkin, remove the seeds, and cut it into small cubes.
In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat.
Add the mustard seeds and cumin seeds to the pan and let them splutter.
Add the asafoetida, curry leaves, and chopped green chilies. Sauté for 1 minute.
Add the ginger paste and sauté for another minute until the raw smell disappears.
Add the pumpkin cubes to the pan and stir well so that they are coated with the spices.
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the pumpkin. Stir to mix all ingredients well.
Add 150 ml of water and sugar, then stir again. Cover the pan and let it cook for 15-20 minutes on low heat, or until the pumpkin is soft.
Stir occasionally and check if more water is needed to prevent sticking.
Once the pumpkin is tender, remove the lid and let any excess water evaporate on medium-high heat, stirring frequently.
Garnish the kaddoo ki subji with fresh coriander leaves.
Serve hot with chapati, paratha, or rice.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 20.1 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2044 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.
