This Kaddu Sabzi is made with pumpkin, spices, and herbs. It is very easy to make and tastes great. This recipe uses ingredients you already have on hand. If you’ve already cut up the pumpkin, it only takes about 25 minutes.

 

What do you think about a pumpkin? I know that many of us don’t like this unique vegetable, even though it has a lot of health benefits and is good for you. Definitely, the most overlooked vegetable, as most of our menus do not include it.

Do not fret! I’ll list all the reasons why this adorable vegetable will win you over today. Pumpkins have a low caloric density, a high fiber content, and a wealth of antioxidants.

Vitamin A, which is important for eye health, is a major vitamin present in pumpkin. So, if you want to read my articles without the need for glasses or any other connected difficulty, you should start including pumpkin into your diet.

Pumpkin Bhaji (Kaddu sabzi) recipe in a saucepan

Kaddu sabzi)

Keeping this in mind, I’ll share a meal with you today that’s not only delicious but also really healthy. Because it’s one of my all-time favorite bhaji to make, the pumpkin is now one of my closest culinary friends.

It reminds me of my childhood days when I ate my first-time pumpkin bhaji. I really liked that.  Even today, I still prepare this beautiful sabzi at least once a week. Without much effort, these pumpkin pieces combined with all the spices and herbs create a delectable dish.

There are just a few simple ingredients required, no special spices are required. I prefer basic dishes with few ingredients.

We all have those days when we just don’t feel like cooking anything fancy. This one is ideal on a day like that. Please give it a try; I bet you’ll want to serve it virtually every other day.

Making it possible in so many different ways. It prepares quickly and according to one’s preferences. You can make it without onions and garlic. 

Without further ado, let me introduce you to the special Pumpkin Bhaji, the most wonderful dish I have ever had. It pairs well with roti, paratha, flatbread, hot steamed rice, and poori. If you’d like, you could also serve it as a side dish.

 

Please read the complete article for useful tips and suggestions, If you want to make a perfect recipe every time.

Why Will You Love Pumpkin Bhaji?

The best thing about this Pumpkin Bhaji (Kaddu sabzi) is that it’s delicious, inexpensive, quick, and incredibly simple to make. Here are just a few of the reasons you’ll love this simple pumpkin bhaji recipe:

  • This Pumpkin Bhaji (Kaddu sabzi) is very cheap and can be made with things you already have in your kitchen.
  • It’s a quick and easy meal that takes less than 20- 25 minutes to prepare.
  • Extremely adaptable and flexible. You may adjust and vary the flavors in nearly endless ways.
  • It is also a perfect choice for vegans and vegetarians.
  • It’s comforting, as well as quite healthy and nourishing.
  • This Pumpkin Bhaji (Kaddu sabzi) is a wonderful addition to your holiday table and you will enjoy your memorable days.
  • It is simple to multiply the recipe by two or three to serve a large crowd. It’s ideal for low-cost, impromptu entertaining.
  • Plus, this Pumpkin Bhaji (Kaddu sabzi) freezes well, so make a big amount and save it for later. A fantastic way to prepare meals!

What Is Kaddu?

Kaddu or Kaddoo is the Hindi word for pumpkin. It is a type of winter squash, however, it is bigger and yellower. I want people to try different recipes throughout pumpkin season and not just rely on the traditional pumpkin spiced lattes, pies, or roasted in the oven.

You can create so many different things with this lovely veggie. Making a sabzi (vegetable dish) out of this is my preferred method of consuming kaddu. Serve with a serving of Indian flatbread or rice.

Despite my reluctance to consume it as a child, I now feel that pumpkins will rule the food world due to their variety and nutritional value. All joking aside, if you enjoy pumpkins, I believe this recipe will quickly become a family favorite.

Pumpkin Bhaji (Kaddu sabzi)ingredients

Ingredients

  • Pumpkin – One of my favorite vegetables to play around with, has a unique sweet flavor.
  • Onion – Red or white whatever is available will work well
  • Tomatoes – Red juicy tomatoes that add the perfect tart to the recipe.
  • Dry red chilies – Adds a beautiful aroma
  • Garlic – Staple ingredient, adds heaps of flavor
  • Roasted cumin seeds – bring an aromatic flavor and aid digestion
  • Nigella seeds – It brings an aromatic crunch and flavor to the dish
  • Red chili flakes –You may use powder, and add a kick of heat to the dish
  • Turmeric – A staple Indian spice, warm and so good
  • Salt – According to your taste 
  • Garam masala/all spice powder – Easily available in Indian grocery stores, it’s basically powdered dry spices.
  • Oil – Indian vegetables are traditionally made in mustard oil, you may use olive or coconut oil.

How To Make Pumpkin Bhaji (Kaddu sabzi)?

  1. Prepare the pumpkin by washing, peeling, and slicing it. Since I like my pumpkin mushy, I sliced it thinly. You can cut them into cubes if you want them to remain shaped after cooking. 
  2. Slice the onions and tomatoes and chop garlic.
  3. Heat oil in a pan and add onions, garlic, cumin, and dry red chilies.
  4. Toast the onions and garlic until they are nice and brown.
  5. Toss in the sliced tomatoes and spices and let them cook until the oil separates.
  6. Put your pumpkins in the masala, mix well, and cover. Let them cook on low flame for 15-18 minutes in their own water.
  7. You’ll see the pumpkin is nice and soft when you open the lid. I give it a good mix until it’s mushy and mixed with the masala.
  8. Serve with any flatbread or steamed rice, Yummy!

Chef’s Note For Pumpkin Bhaji (Kaddu sabzi)

Here are some helpful tips for making the tastiest pumpkin bhaji:

  • In order to get a gravy consistency, first, mash a couple of pumpkins.
  • Additionally, if you want bhandare style sabzi, mash the kaddu after cooking, adjusting consistency as necessary.
  • Furthermore, I used garlic and onion in this dish. But, if you don’t like it, you can omit it.
  • There are many kinds of fresh yellow and orange pumpkins, you can utilize any in this dish.
  • Depending on your personal preferences, you can change the number of spices.

Other Pumpkin Recipes To Try:

Frequently Asked Questions

Is Kaddu/Pumpkin A Superfood?

Pumpkin is a superfood since both the flesh and the seeds provide health advantages. Pumpkin has a lot of fiber and minerals. It has few calories but is rich in minerals and vitamins like beta carotene, potassium, and vitamin C. These nutrients are all associated with a number of health benefits. Pumpkins are used in a variety of delectable cuisines. Even more, a reason to eat this vegetable!

How To Prep The Pumpkin Cubes Or Slices?

Pumpkins frequently have thick skin. This makes it challenging to work with this veggie. Here’s an expert tip: slice the pumpkin into four sections and set it on your counter. Divide and conquer are simpler. Utilizing a peeler, remove the skin off each piece individually. For upcoming recipes, keep the leftovers in a ziplock bag.

If the skin of the pumpkin is too difficult to handle, poke holes in it with a fork and set it on a dish that can be used in the microwave. Microwave it for 3 minutes on high. The skin should come off easily with a peeler once it has cooled.

Is It Batch-Prep Friendly?

When I went to the farmers market, I kind of went overboard and bought a lot of pumpkins because, well, why not? You can make this dish in large quantities and it’s perfect for batch cooking. It can be frozen for up to 4 months or kept in the refrigerator for up to 6 days in an airtight container. Take this out and defrost it on the countertop for the night.

Are Pumpkin Seeds Beneficial?

You might be surprised to learn that pumpkins are technically fruits, rather than vegetables and that the seeds contained within them are loaded with nutrients. We end up tossing these seeds, but it is really efficient. We can toast the seeds and use them as a salad topping and in fruit bowls.

How Do You Use Spices For Best Results?

Compared to other vegetables, pumpkins are comparatively sweeter. The sweetness is modest, but if the correct spices aren’t added, it might become overwhelming.

The mixture of entire spices that must be added first is what makes the dish magical. The flavor of the roasted spices coats the pumpkin slices, giving them a tart twist to their sweetness. This flavor is the key to its deliciousness and Amritsari-style appeal.

Garam masala is nevertheless added at the very end to maintain its flavor. Garam Masala should be added at the end as it is a mixture of pre-toasted spices. If it is overcooked, it will become bland and lose all of its flavors.

Close up Pumpkin Bhaji (Kaddu sabzi)

Give this recipe a try. I definitely hope you like and enjoy this pumpkin Bhaji (Kaddu sabzi). And, don’t forget to share your feedback in the comment.

If you like and enjoy this recipe, please leave a comment to let me know your feedback.

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Pumpkin Bhaji (Kaddu sabzi)

This Kaddu Sabzi is made with pumpkin, spices, and herbs. It is very easy to make and tastes great. This recipe uses ingredients you already have on hand. If you’ve already cut up the pumpkin, it only takes about 25 minutes.
 
5 from 3 votes
Print Pin Rate
Course: Entrée, Lunch, Main Course, Side Dish, Stew
Cuisine: Indian
Keyword: Pumpkin Bhaji (Kaddu sabzi)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 117kcal

Ingredients

  • 1 pound pumpkin sliced
  • 2-4 tablespoons avocado oil
  • 1 medium onion chopped
  • 2 medium tomatoes
  • 2 dry chili peppers I used 1/4 teaspoon cayenne pepper
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt

Instructions

  • Prepare the pumpkin by washing, peeling, and slicing it. Since I like my pumpkin mushy, I sliced it thinly. If you want them to remain shaped after cooking, you can cut them into cubes.
  • Slice the onions and tomatoes and chop garlic.
  • Heat oil in a pan and add onions, garlic, cumin, and dry red chilies.
  • Toast the onions and garlic until they are nice and brown.
  • Toss in the sliced tomatoes and spices and let them cook until the oil separates.
  • Put your pumpkins in the masala, mix well, and cover. Let them cook on low flame for 15-18 minutes in their own water.
  • You’ll see the pumpkin is nice and soft when you open the lid. I give it a good mix until it’s mushy and mixed with the masala.
  • Serve with any flatbread or steamed rice, Yummy!

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 587mg | Potassium: 532mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9985IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 2mg