Vegan Aloo Kaddu ki Sabji
Vegan Aloo Kaddu ki Sabji is a warm, spiced medley of potatoes and pumpkin, simmered in aromatic Indian spices to create an irresistible plant-based comfort dish. This flavorful recipe combines tender cubes of potato and naturally sweet pumpkin, infused with a fragrant blend of mustard seeds, cumin, turmeric, and coriander. Enhanced by the freshness of ginger, garlic, and green chili, and finished with a vibrant garnish of chopped coriander leaves, it’s the perfect vegan accompaniment to your favorite roti or steamed rice. With just 15 minutes of prep time and 25 minutes of cooking, this quick and nutritious dish is an excellent choice for weeknight dinners or special occasions where you want to serve something hearty, wholesome, and brimming with bold, traditional Indian flavors.
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Recipe Information
Ingredients
- 2 large potatoes
- 500 grams pumpkin
- 1 medium onion
- 1 medium tomato
- 1 green chili
- 1 inch piece ginger
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
Instructions
Peel and dice the potatoes into 1-inch cubes.
Remove the skin and seeds from the pumpkin and cut into 1-inch cubes.
Finely chop the onion and tomato. Slit the green chili and grate or finely chop the ginger and garlic.
Heat the vegetable oil in a large pan over medium heat.
Add mustard seeds and cumin seeds. Allow them to crackle and sizzle.
Add chopped onions and sauté until they become translucent.
Add ginger, garlic, and green chili. Sauté for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the diced potatoes and pumpkin to the pan. Stir to coat them evenly with the spices.
Add 1 cup of water, cover, and cook on low heat for about 15 minutes, stirring occasionally until the vegetables become tender.
Remove the lid and cook for an additional 5 minutes to let any excess water evaporate, stirring occasionally.
Garnish with chopped fresh coriander leaves.
Serve hot with roti or rice.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5677 mg | 121% | |
*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.
