How to make Masaledar Kaddu -

Red pumpkin takes on a new avatar with spices in this dish.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Red pumpkin, Fenugreek seeds

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian


Masaledar Kaddu

Masaledar Kaddu Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masaledar Kaddu Recipe

  • Red pumpkin 400 grams

  • Fenugreek seeds 1/2 teaspoon

  • Asafoetida 1 pinch

  • Green chillies chopped 2

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Ginger cut into thin strips 1 inch piece

  • Red chilli powder 1 1/2 teaspoons

  • Sugar 2 tablespoons

  • Lemon juice 1 1/2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Peel the pumpkin and cut into one-inch sized pieces. Heat a non-stick pan. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix.

Step 2

Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix. Add a little water, cover and cook on medium heat for ten to fifteen minutes.

Step 3

Add sugar, lemon juice and coriander leaves. Cover and cook on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.

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MasterChef Sanjeev Kapoor

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.