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Pumpkin curry in a wok garnished with cilantro
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Indian Pumpkin Curry

This delicious khatta meetha kaddu or Indian pumpkin curry is a simple pumpkin curry made with very few ingredients. It tastes very delicious in a homestyle way
Course Main Course | Curry
Cuisine Indian, North Indian | UP style
Keyword kaddu ki sabzi, pumpkin curry
recipe khatta meetha kaddu, pumpkin curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 71kcal
Author Rachna Parmar

Equipment

Ingredients

  • 3 cups Pumpkin peeled and cubed about 1 lb.
  • 2 tsp. mustard oil or any other vegetable oil
  • ½ tsp. mustard seeds
  • 1 pinch asafoetida
  • 2 dry red chillies broken
  • ¼ tsp. fenugreek seeds
  • ½ tsp. cumin seeds
  • 1 sprig curry leaves
  • 2 tsp. ginger-chilli minced or grated
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder or cayenne
  • 1 tsp. amchur powder or 1 tsp. lemon juice
  • 1 tsp. garam masala
  • ½ tsp. sugar optional only if pumpkin is not naturally sweet
  • Salt to taste
  • 1 tbsp. cilantro chopped

Instructions

  • Peel and chop pumpkin or butternut squash into cubes. You can use precut pumpkin too.
  • Heat oil in a pan. (Use ghee only for those preparing it for fasting). Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds. Allow the seeds to sputter
  • Add broken red chillies and curry leaves and cook for 30 seconds more.
  • Add ginger chilli grated or minced and cook for 1 minute.
  • Now add the pumpkin pieces, sugar (optional) and salt and ½ cup water. Cook covered for 5-7 minutes.
  • Add turmeric powder, garam masala, chilli powder and some more water if too dry. Mix well and cook covered for 5-6 minutes till the pumpkin is well cooked and almost mushy.
  • Taste and adjust seasoning. Now add amchur powder or lemon juice and cook for a minute more. 
  • Serve hot garnished with cilantro. You can serve it dry or leave a little curry in it.

Notes

1. You can use butternut squash in place of orange pumpkin. Precut pumpkin cubes help in reducing the prep time.
2. You can use any oil or ghee in place of mustard oil. Use ghee if making for fasting.
3. This recipe is vegan and vegetarian.
4. You can leave a little gravy in this curry instead of making it dry by not cooking out the water completely. The pumpkin should be well cooked, almost mushy.
5. This sweet sour spicy pumpkin goes very well with rotis, parathas, poori or besan ki roti.

Nutrition

Calories: 71kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 16mg | Potassium: 394mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8352IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg