How to make Kaddu Aur Alu Ki Sabzi - Pumpkin and potatoes cooked the chatpata way.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Potatoes (आलू)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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Kaddu Aur Alu Ki Sabzi Recipe Card

Kaddu Aur Alu Ki Sabzi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Kaddu Aur Alu Ki Sabzi checkout Kumror Chhokka, Kashipal, Baked Red Pumpkin Masala, Red Pumpkin aur Palak Sabzi . You can also find more Main Course Vegetarian recipes like Vegetable and Rice Casserole, Sarson Shalgam, Malai Kofta Curry, Baked Mushrooms With Nutty Oat Stuffing.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kaddu Aur Alu Ki Sabzi Recipe

  • Red pumpkin (bhopla/kaddu) peeled and cut into 1 inch cubes 250 grams

  • Potatoes boiled, peeled and cut into 1 inch cubes 250 grams

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat the oil in a non stick pan. Add cumin seeds, asafoetida and turmeric powder.

Step 2

When the seeds begin to change colour add the red pumpkin and potatoes and stir to mix well. Add red chilli powder and dried mango powder and mix well.

Step 3

Add a little water, cover and cook till the vegetables are almost done. Add garam masala powder and salt and mix.

Step 4

Cover and cook for five to seven minutes or till the vegetables are completely cooked and soft.

Step 5

Serve hot garnished with coriander leaves.