So if you’ve found yourself with a green pumpkin and aren’t sure what to do with it, then here is a great recipe. This Green Pumpkin Curry – Kaddu Ki Sabzi is an easy-to-make side dish that you can cook fairly quickly. And most importantly it does not use onions or tomatoes.
Where do I find Green Pumpkin for this Green Pumpkin Curry – Kaddu Ki Sabzi?
Its easily available in Indian or Asian grocery stores. I typically buy the ones that are already chopped. It makes life so much easier. All you need to do then is just peel it and slice it to small 3 inch cubes.
What ingredients do I need to make this Green Pumpkin Curry – Kaddu Ki Sabzi?
Green pumpkin, oil, mustard seeds, cloves, fenugreek seeds (methi seeds), asafoetida, curry leaves, ground turmeric, salt, ground coriander, Kashmiri chili powder, ground ginger, water, lemon juice, and garam masala.
How do I make this recipe?
Prep – First, rinse and peel the pumpkin. Chop the pumpkin to 3 to 4 inch pieces.
Cook – First, when you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Second add in mustard seeds. Third, when the mustard seeds splutter add in methi seeds and chopped pumpkin. Further add in asafoetida and curry leaves. Stir well.
Furthermore, add in a pinch of ground turmeric, salt, ground coriander, Kashmiri chili powder, ground ginger and 1/4 cup water. Mix well.
Then change the heat to low and add 3/4 cup water. Stir well. Cover the pot and cook on low heat for 20 minutes or until when the pumpkin is cooked and soft. Finally top off with lemon juice, and garam masala. Turn off heat and serve with white rice.
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Moreover, try some of our other recipes
Kaali Peeli Dal – Instant Pot Mixed Lentils
Instant Pot Bengali Cholar Dal / Instant Pot Chana Dal with Raisins and Coconut
Carrot Peas Curry – Gajar Matar Sabzi
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Green Pumpkin Curry – Kaddu Ki Sabzi
Ingredients
- 0.77 pounds green pumpkin (2 and 1/4 cups chopped)
- 4 tbsp oil of choice
- 1/4 tsp mustard seeds (rai)
- 2 whole cloves (laung)
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/4 tsp asafoetida (heeng)
- 15 curry leaves
- pinch of ground turmeric
- 1/2 tsp salt
- 1/2 tbsp ground coriander (dhaniya powder)
- 1/2 tbsp kashmiri chili powder
- 1/4 tsp ground ginger (sonth)
- 1 cup water (divided)
- 1 tbsp lemon juice (juice of 1 lemon)
- 1/4 tsp garam masala
Instructions
Prep
- Rinse and peel the pumpkin. Chop the pumpkin to 3 to 4 inch pieces.
Cook
- When you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Add in mustard seeds.
- When the mustard seeds splutter add in methi seeds and chopped pumpkin.
- Add in asafoetida and curry leaves. Stir well.
- Add in a pinch of ground turmeric, salt, ground coriander, Kashmiri chili powder, ground ginger and 1/4 cup water. Mix well.
- Then change the heat to low and add 3/4 cup water. Stir well. Cover the pot and cook on low heat for 20 minutes or until when the pumpkin is cooked and soft. Finally top off with lemon juice, and garam masala. Turn off heat and serve with white rice.