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Indian Pumpkin Curry (Kaddu ki Sabzi)

A flavorful and healthy Indian pumpkin curry, combining the natural sweetness of pumpkin with aromatic spices, perfect with rice or Indian breads.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Curry, Main Dish, Side Dish
Cuisine: Indian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1.5 lbs approx 700g pumpkin, peeled and cubed (e.g., Kabocha, Hokkaido, or Indian pumpkin)
  • 2 tbsp cooking oil mustard oil or vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds optional
  • Pinch of asafoetida hing
  • 1 medium onion finely chopped
  • 1 inch ginger grated or minced
  • 2 cloves garlic minced (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 - 1 tsp red chili powder adjust to taste
  • Salt to taste
  • 1/4 cup water or more, for desired consistency
  • 1/2 tsp garam masala
  • 2 tbsp fresh cilantro chopped (for garnish)
Optional Additions
  • 1-2 green chilies slit (for extra heat)
  • 1/4 cup tomato puree or 1 small tomato chopped (for tang)
  • 1/2 tsp amchur dry mango powder or 1 tsp tamarind paste (for tang)
  • 2 tbsp coconut milk for creaminess

Method
 

Prepare Ingredients
  1. Peel and cube the pumpkin into 1-inch pieces. Finely chop the onion, mince garlic, and grate ginger.
Tempering (Tadka)
  1. Heat oil in a heavy-bottomed pan or pot over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds (if using). Let them splutter. Add asafoetida.
Sauté Aromatics
  1. Add chopped onions and sauté until golden brown. Then add minced garlic and grated ginger, cooking until fragrant (about 2-3 minutes).
Add Spices & Pumpkin
  1. Reduce heat to low. Add turmeric powder, coriander powder, and red chili powder. Sauté for 30 seconds, adding a splash of water if needed to prevent burning. Add the pumpkin cubes, salt, and 1/4 cup water (or tomato puree/chopped tomatoes if using). Stir well to coat the pumpkin with spices.
Simmer & Finish
  1. Cover the pan and cook on medium-low heat for 15-20 minutes, or until the pumpkin is tender and easily mashable. Stir occasionally. Gently mash a few pumpkin pieces with the back of your spoon to thicken the curry. Stir in garam masala and fresh chopped cilantro. If using kasuri methi or amchur/tamarind, add now. If adding coconut milk, stir in at this stage and simmer for 2-3 minutes.
Serve
  1. Serve hot with roti, chapati, poori, paratha, or steamed rice.

Notes

Adjust chili powder to your spice preference. For a tangier curry, add tamarind paste or amchur. For a creamier texture, add coconut milk. Ensure tempering spices splutter properly for maximum flavor. Fresh cilantro is essential for garnish.