Entree: India – Haryana & Western Uttar Pradesh – कद्दू की सब्ज़ी ➤ Kaddū kī Sabzī (Homestyle spiced pumpkin curry cooked until tender with cumin, turmeric, and mild aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) pumpkin or kabocha, peeled and cut into 1-inch cubes (about 4 cups)
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 1 tsp (5 g) cumin seeds
- 1/8 tsp (approx 0.5 g) asafoetida (hing)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) coriander powder
- 1/2 tsp (1.5 g) red chili powder, or to taste
- 2 green chilies, slit (about 10 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (12 g) jaggery or brown sugar
- 1/2 tsp (1 g) garam masala (optional)
- 1/2 cup (120 ml) water
- Salt to taste
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Heat the oil in a wide skillet over medium heat. When hot, add cumin seeds and let them sputter, then add the asafoetida and slit green chilies and sauté briefly.
2. Add the pumpkin cubes and stir to coat with the oil and spices. Sprinkle in turmeric, coriander powder, and red chili powder; toss to combine so the pumpkin is evenly spiced.
3. Pour in the water, add salt and jaggery, cover the pan, and simmer gently until the pumpkin is tender but not mushy, about 12–15 minutes. Stir occasionally and add a little more water if needed to prevent sticking.
4. Once the pumpkin is cooked, remove the lid, increase the heat for 1–2 minutes to evaporate excess moisture if desired, then stir in lemon juice and garam masala if using.
5. Garnish with fresh cilantro and serve hot with chapati, paratha, or steamed rice.