How to make Kaddu aur Aloo ki Sabzi - SK Khazana -
A straightforward and simple sabzi recipe of red pumpkin and potatoes flavored with spices that are easily available at home.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Potatoes (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kaddu aur Aloo ki Sabzi - SK Khazana checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Subz Khada Masala Desi Soya Stir Fry Aloo Dahiwale Spiced Black Bean Stuffed Baked Potatoes
Kaddu aur Aloo ki Sabzi - SK Khazana 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 : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kaddu aur Aloo ki Sabzi - SK Khazana Recipe
Red pumpkin (bhopla/kaddu) peeled and cut into 1 cm cubes 250 grams
Potatoes peeled and cut into 1 cm cubes 250 grams
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Red chilli powder 3/4 teaspoon
Dried mango powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
coriander leaves chopped 3 tablespoons
Onion rings to serve
Green chillies to serve
Lemon wedges to serve
coriander sprig for garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add the pumpkin and sauté for 1 minute.
Step 2
Add the potatoes and sauté well. Add red chilli powder, amchur, turmeric powder, garam masala powder, salt to taste and sauté for 1 minute.
Step 3
Add chopped coriander and add 2 cups water, mix well. Cover and cook till the potatoes are cooked.
Step 4
Garnish with coriander sprig and serve hot with onion rings, green chillies and lemon wedges.
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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.
