How to make Kaddu Ki Sabzi -
Sweet ans spicy pumpkin curry.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pumpkin (लाल कद्दू), Melon seeds (magaz) (मगज़ के बीज )
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Kaddu Ki Sabzi checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Pethe Ki Sabzi . You can also find more Main Course Vegetarian recipes like Safed Aloo - SK Khazana Stir Fry Tofu With Vegetables Bhindi Amchur Baked Vegetables in Spinach Saucei
Kaddu Ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kaddu Ki Sabzi Recipe
Pumpkin 500 grams
Melon seeds (magaz) 1 tablespoons
Onions 2 medium
Cumin seeds 1 teaspoon
Green chillies 2
Mustard seeds 1 teaspoon
Fennel seeds (saunf) 2 teaspoons
Salt to taste
Coriander powder 1 1/2 teaspoons
Turmeric powder a pinch
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 1 1/2 teaspoon
Sugar 1 1/2 teaspoons
Oil 2-3 tablespoon
Method
Step 1
Peel the skin of pumpkin and thinly slice into medium pieces.
Step 2
Heat oil in a pressure cooker.Slice the onions.
Step 3
Add cumin seeds to the cooker and when they change colour, add onions. Sauté till brown. Slit green chillies and add.
Step 4
Combine mustard seeds and fennel seeds in a grinder jar. Grind coarsely and add to the pan. Mix well.
Step 5
Add pumpkin pieces, salt, coriander powder, turmeric powder and red chilli powder. Mix well.
Step 6
Add a little water and mix well. Add amchur, sugar and melon seeds. Mix, cover and cook on low heat till 1-2 whistles are given out.
Step 7
Remove from heat and let it stand, without removing the lid, for 4-5 minutes. Then open the lid, mash lightly and serve hot.
Nutrition Info
Calories : 795 Kcal
Carbohydrates : 14.1 gm
Protein : 179.2 gm
Fat : 55.6 gm
Other : Vitamin A-
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
