Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin curry | How to make kaddu with step by step instructions

Ready under 30 minutes, a simple and easy,  gluten free and vegan, no onion – no garlic, North Indian style dry curry Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi  recipe is made with sweet yellow pumpkin.

It is perhaps one of the most frequently made curry in most North Indian households for lunch and dinner.

It is served as side dish to chapati or roti, but also tastes amazing with Rice , Dal and Beetroot and pomegranate raita combination.

Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi, simple, easy to make with minimal ingredients

There are only few spice powders added to make this sabzi, but it taste really amazing with usage of minimal ingredients.

This dish also known as khatta meetha kaddu in Hindi, Indian language means sour and sweet pumpkin curry.

The curry derives its sour taste from dry mango powder (amchoor) and sweetness from jaggery.

You can enjoy it on any festive occasion especially when you need to cook something without onion garlic according to our Hindu tradition.

Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin curry my way

In India, Khatta Meetha kaddu is made in most houses and each one has a their way of making it.

Here I am sharing my style of  pumpkin curry. Give this a try and do let me know how it turned out for you. Please refer to Notes for possible substitutions.

For more Indian sabzi recipes, do check out the following on the blog –

Gwar ki sabzi/ cluster beans curry

Suran ki sabzi/ Indian yam curry

Baingan ka bharta

Baigan Achaari

Mushroom do pyaza

Rajma masala

Paneer masala

Kamal kakdi sabzi/ Lotus stem curry

Palak paneer

Lobia masala /Black eyed peas curry

Alu matar tamatar

Mushroom matar

Step by step instructions and pictorial presentation to make Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi

Wash and peel the skin of pumpkin and cut them into bite size cubes. Keep it submerged in enough water in a bowl.

Take a heavy bottom pan. Heat oil and lower the flame. To this add red whole chillies, methi Dana, Rai,  jeera, saunf, asafoetida, minced chilli and ginger. Saute it on low flame.

Meanwhile in a bowl mix turmeric powder, coriander powder, salt, red chili powder, amchoor and garam masala. To this add 1/2 cup water to make a thin paste.

Transfer this to pan and cook till spices turns aromatic. Next add pumpkin cubes and saute well.

Add jaggery, cover with lid and let it simmer for few minutes till pumpkin has softened but holds the shape well.

Add few splashes of water if required. This sabzi is best eaten in semi dry form.

Garnish with coriander leaves and enjoy kaddu ki sabzi with chapati/ roti or poori.

Notes

1. If you dont have amchoor powder, you can add little tamarind or lemon juice.

2. You can replace jaggery with sugar/brown sugar.

3. I prefer to use pale yellow kaddu, it has tender skin and cooks quickly. However, you may use whichever is available at your place.

Recipe Card 🔽

Print Recipe

5 from 1 vote

Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi 

Ready under 30 minutes, a simple and easy, no onion - no garlic, North Indian style dry curry Khatta meetha kaddu | Kaddu ki sabzi | Pethe ki sabzi | Pumpkin sabzi  recipe is made with sweet yellow pumpkin.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: Kaddu, kaddu ki sabzi, khatta meetha kaddu, Pumpkin curry

Servings: 3

Author: Lata Lala

Ingredients

• 500 grams pumpkin / kaddu cubed
• 2 tsp oil
• 1 tsp Mustard seeds /Rai
• 1 tsp cumin / jeera
• 1/4 tsp methi Dana / fenugreek seeds
• 1 pinch hing / asafoetida
• 2 Whole red chilies
• 1 tsp saunf /Fennel seeds
• 1 tsp ginger minced
• 1 tsp green chili minced
• 1/2 tsp turmeric
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1/2 tsp salt
• 1/2 cup water
• 1 tsp jaggery
• 1 tsp Amchoor / dry mango powder
• 2 tbsp fresh coriander leaves

Instructions

• Wash and peel the skin of pumpkin and cut them into bite size cubes.
• Keep it submerged in enough water in a bowl.
• Take a heavy bottom pan. Heat oil and lower the flame.
• To this add red whole chillies, methi Dana, Rai,  jeera, saunf, asafoetida, minced chilli and ginger. Saute it on low flame.
• Meanwhile in a bowl mix turmeric powder, coriander powder, salt, red chili powder, amchoor and garam masala.
• To this add 1/2 cup water to make a thin paste.
• Transfer this to pan and cook till spices turns aromatic. Next add pumpkin cubes and saute well.
• Add jaggery, cover with lid and let it simmer for few minutes till pumpkin has softened but holds the shape well.
• Add few splashes of water if required.
• This sabzi is best eaten in semi dry form.
• Garnish with coriander leaves and enjoy kaddu ki sabzi with chapati/ roti or poori

Notes

1. If you dont have amchoor powder, you can add little tamarind or lemon juice.

2. You can replace jaggery with sugar/brown sugar.

3. I prefer to use pale yellow kaddu, it has tender skin and cooks quickly. However, you may use whichever is available at your place

Pin it for future reference 🔽