Low Sodium Kaddoo Ki Subji
Delight in the comforting simplicity of **Low Sodium Kaddoo Ki Subji**, a flavorful Indian pumpkin curry crafted with your health in mind. This low-sodium recipe highlights the natural sweetness of tender, golden pumpkin cubes, perfectly balanced by a fragrant blend of cumin, turmeric, coriander, and a hint of red chili powder for subtle heat. Tomatoes and freshly grated ginger lend a vibrant, tangy base, while a touch of asafoetida enhances the aroma. Quick to prepare with under 15 minutes of prep time, this dish simmers to perfection in just 25 minutes, making it a wholesome and heart-healthy choice for weeknight meals. Garnished with fresh cilantro, it’s best enjoyed with warm chapati or steamed rice for a satisfying vegetarian feast. Packed with flavor and easy on the sodium, it’s a must-try for anyone looking for nutritious, home-style Indian cooking.
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Recipe Information
Ingredients
- 500 grams Pumpkin
- 2 tablespoons Oil (preferably canola or vegetable)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Black pepper powder
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (slit)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Fresh cilantro (coriander leaves, chopped)
- 1 pinch Asafoetida (hing)
Instructions
Cut the pumpkin into small cubes, removing the skin and seeds in the process.
Heat oil in a large pan over medium heat. Add the cumin seeds and allow them to crackle.
Add the grated ginger and slit green chilies. Sauté for 1-2 minutes until the ginger releases its aroma.
Add a pinch of asafoetida followed by chopped tomatoes. Cook the mixture, stirring frequently, until the tomatoes become soft and pulpy.
Add turmeric powder, red chili powder, coriander powder, and black pepper powder. Stir well to combine the spices with the tomatoes.
Add the pumpkin cubes to the spice-tomato mixture. Stir to coat the pumpkin pieces thoroughly with the masala.
Cover the pan with a lid and let it cook on low heat for about 20-25 minutes, stirring occasionally. Cook until the pumpkin is soft and fully cooked.
Turn off the heat and garnish with freshly chopped cilantro leaves before serving.
Serve hot with chapati or rice as a complete meal.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 22.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2663 mg | 57% | |
*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.
