Kaddu Ki Sabzi: Easy North Indian Pumpkin Recipe

This Indian pumpkin recipe called Kaddu ki Sabzi is quick, easy and delicious. Made with pumpkin, whole spices and herbs, it is perfect accompanied with some Rotis or Indian flatbread. It’s a great way to use up your pumpkins and is easy to batch-prep. I ate this for 4 days straight and didn’t get bored at all. This recipe is a must-try for all you pumpkin lovers out there 😉

What is Kaddu?

Pumpkin in Hindi is Kaddu or Kaddoo. It is a variety of winter squash, only bigger and yellower in color. During pumpkin season, I want people to explore new recipes and not just stick with the usual pumpkin spiced lattes, pies or roasted in the oven. There is so much you can make out of this beautiful vegetable. My favorite way of eating kaddu is to make a sabzi (veggie preparation) out of this. Serve with a side of rice or Indian flatbread.

Although as a child I was hesitant to eat it but after realising its versatility and nutritious value – I believe in pumpkin dominance in 2022. Jokes apart, in other words if you love pumpkins then I think the recipe will become your household favorite in no time.

Inspiration to make Kaddu ki sabzi or pumpkin recipe?

Kaddu ki Sabzi roughly translates to pumpkin veggie preparation in Hindi. Firstly, this particular recipe is made the Amritsari way. Amritsar is a city in the northwestern Indian state of Punjab, known for Punjabi style sweet-spicy pumpkin recipes.

After trying different recipes, this version stuck with me. There is a burst of flavors here because of the fenugreek seeds base. The tangy sweetness comes from tomato puree and spices used. . It is pretty easy to make and the spicy flavour of Amritsari kaddu ki sabzi is the best kind to eat. I avoid an overdose of spices in the veggies as I believe that the vegetables should add their flavour to the dish. I like all my sabzis the same way – simple yet flavourful.

It’s batch-prep friendly

Honestly, I went a little overboard during a trip to the farmers market and bought a bunch of pumpkins because why not. This recipe is great for batch prepping and you can make it in bulk. It can stay in there fridge in an airtight container for up to 6 days or in the freezer for up to 4 months. Take it out and let it thaw overnight on the kitchen counter.

Kaddu/pumpkin is a superfood

Health benefits of pumpkin’s flesh, as well as the seeds makes it a superfood. It is good for the eyes as it is high in vitamin A, fibre and it keeps you full for quite some time. Many delicious recipes make use of pumpkins. All the more reason to make use of this veggie!

How to make Kaddu ki Sabzi – Amritsari pumpkin recipe (Tips and tricks)

Let’s prep the Pumpkin cubes

Winter squash or pumpkins often have thick skin. This makes this vegetable difficult to work with. Here’s a pro-tip: place the pumpkin on your counter and slice it in 4 parts. It’s easier to divide and conquer. Take one piece at a time and scrape away the skin using a peeler. Save the rest in a ziplock bag for future recipes.

If the pumpkin skin is too tough to work with , poke holes using a fork and place it in a microwave-safe dish. Microwave it on high for 3 minutes. Once cooled, it should be easy to peel the skin off using a peeler.

Get scrappy and save the seeds

Did you know that the pumpkin is actually a fruit not a vegetable and the seeds that it contains are highly nutritional. We end up throwing these seeds but we’re very efficient here at @beextravegant. I usually toast the seeds to use them as toppings for salads. fruits bowls. So, don’t throw away the seeds but save them to make some yummy plant-based milk. Don’t believe me? Check out how I made some melon plant milk using melon seeds. You can use the same method to make some yummy pumpkin seed milk.

You can also roast the pumpkin seeds in the oven at 150C/300F for about 15 minutes and you get toasted pumpkin seeds. Great addition to your granola bowls or for oatmeal toppings!

Whole spices and ground spices

Pumpkins are relatively sweeter than other vegetables. Although the sweetness is mild, it can get overpowering if the right spices are not added.

The magic lies in the combination of whole spices that should be added in the beginning. The toasted spices coat the pumpkin cubes in the flavour giving it a tangy twist to its sweetness. This taste is exactly what makes it so yummy and Amritsari style. However, Garam masala is added at the end to preserve its aroma ( Note: Garam Masala should always be added at the end as it is a splice blend made of pre-toasted spices. If cooked down, it will lose all it’s flavour and your dish would end up being bland ).

Time to make the pumpkin recipe

Once the whole spices are toasted and fragrant, we go on to add the tomato puree, remaining spices. Once the tomato puree ad the spices are cooked to doneness, we add the pumpkin cubes. Let it cook for about 20 minutes on medium to low flame. The check for doneness, do the fork test. Press a cube of pumpkin using a fork, if it smashes easily then you’re good to go. After that, garnish it with fresh coriander and dried kasuri methi for a natural tang.

Tadaaa! Your Amritsari style Kaddu ki sabzi is ready, Pair this recipe up with some rotis and enjoy. 🙂

Do try this recipe and let me know how you like it. If you really really like it, then don’t forget to tag me in your post on Instagram. I’d love to share your stories with everyone. Check out how I make this Kaddu ki sabzi on Instagram.

If you like this recipe, check out other savoury recipes from the blog:

• Easy One-Pot Daal
• Best Vegan Palak Paneer/Saag Paneer
• Easy Chana Masala(Vegan and Gluten-free)

Easy to make Kaddu ki Sabzi: Amritsari Pumpkin Recipe

Ingredients1x2x3x

• 1.5 kg Pumpkin
• 1 Tomato pureed
• 1.5 inch Fresh ginger grated
• 3-4 Green chili peppers sliced
• 1 tsp Salt
• 1/4 tsp Asafoetida Hing
• 1 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 2 Bay leaves
• 3 Dried red chilies
• 1/2 tsp Turmeric
• 1 tsp Paprika
• 1/2 tsp Kala namak Black salt
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• Dried Fenugreek leaves Kasuri methi
• Amchur powder optional
• Fresh coriander chopped

Instructions

• Heat 1 tbsp olive oil in a pan while cutting up the pumpkin into cubes.
• Add whole spices – Cumin seeds, fenugreek seeds, green chillies, bay leaves, red chillies, fennel seeds and asafetida. Toast until fragrant.
• Add tomato puree, ginger and salt and cook until the oil separates from the “paste”.
• Add ground spices – turmeric, paprika, kala namak and coriander powder (except garam masala). Cook for about a minute.
• Add pumpkin cubes, saute well and cook on medium high flame until pumpkin starts losing water.
• Then cover and bring to medium-low and cook for about 20 minutes.
• Every 5 minutes, stir and mix pumpkins with the spicy paste until everything looks red-ish and homogenous.
• Once the pumpkin cubes are soft, add garam masala, crushed fenugreek leaves and amchur powder (if using).
• Cook on low for another 2-3 minutes.
• Top it off with freshly chopped coriander leaves.
• Serve with hot with roti, chapati, rice or naan.

This is my idli recipe. Learn how to make soft and fluffy idli with ease. I share tips on how to get the right texture. I also give alternatives to traditional idli moulds and fermentation technique. These are not only a perfect savory, healthy breakfast option, they’re also enjoyed any time during the day!

Story about my relationship with Idlis (for those who care)

A few months ago I visited a South Indian restaurant in Paris and saw a white family ordering idli and I remember beaming with pride! But as a child, I would HATE ordering idli at a restaurant. When my mum used to make idlis at home, she would have to cater to my very stubborn request that I NEED DOSA . Dosa is sexier, it glistens with oil, its golden brown and thin! Idli on the other hand? Fat and white. Wait, are you also imagining people now? Ahem..moving on. Although now, things have completely changed?

But over time I have come to realise, soft and fluffy is the way to go (food-wise, as well)!

Also, I was just being a brat as a child. Dosa could be made greasier whereas Idli was steamed and too “healthy” for my liking. But the these fluff buns are too delicious and provide an amazing texture to sambar, chutney (I have a reel for it somewhere if you scroll down)

I love idli and can’t help but appreciate the simplicity in these soft & fluffy, perfectly engineered shapes that soak up all the flavors given to it and melt in your mouth like bliss!

What is Idli?

Idlis are steamed rice buns/cakes (?). It is a common South Indian breakfast/snack. Idlis are usually paired with sambar , chutney or any sauce based dish to your liking. I once ate it with ketchup and hot sauce LOL.

With my secret ingredient you can make fluffy idlis EVERY time!

How to ferment Idli batter?

Firstly, the idli batter must ferment for at least 12 hours.

If you live in a warm, humid place , great! Just let it ferment in a closed container on the kitchen rack.

But if you live in a cold region , use a yoghurt maker. If you don’t have a yoghurt maker, amp up the temperature of the oven to 30 deg C/ 86 deg F and keep it inside. Switch off the oven and just keep the light on.

How to make Idli, if you don’t have traditional equipment?

Get any steel mould (preferably with a round bottom)

Most importantly, do not use silicone moulds because they don’t propagate heat the way metal does.

• grease with oil,
• place on a steaming rack in a large pot like the one I show in my reel with some water in the bottom or use an electric steamer.
• finally, steam for about 10 minutes or until a toothpick comes out clean.

Ingredients & Substitutions

• Idli Rice : A short-grain parboiled rice that gives idlis their unique texture. Substitute with parboiled rice or rice rava in a pinch.
• Urad Dal : Use whole or split, skinless urad dal for best results.
• Poha (Flattened Rice) : Adds softness. If unavailable, use cooked rice as a substitute.
• Fenugreek Seeds : Boost fermentation and add a subtle depth of flavor.
• Salt : Always add after fermentation to avoid slowing the process.
• Water : Use filtered or boiled-cooled water for soaking and grinding to reduce the chance of contamination.

Tips for the Best Idli

1. First and most importantly, grease your idli moulds to prevent sticking.
2. Steam on high heat for 10 minutes and avoid overcooking.
3. Let them rest for 2–3 minutes before removing to avoid breaking.
4. Lastly, use a wet spoon or butter knife to gently lift them out.

Pairs Well With…

Pair Idlis with the following recipes:

• Coconut chutney
• Sambar – South Indian lentil and vegetable stew
• Onion tomato chutney
• A drizzle of vegan butter and podis (spiced lentil powders)

Idli Recipe- The Ultimate Guide with Helpful tips and tricks

Ingredients1x2x3x

• 4 cups Idli rice
• 1 cup Urad daal ️rice to urad daal ratio 4:1 by volume
• 1/4 cup poha flattened rice flakes drenched in water for a minute
• 1 tsp fenugreek seeds
• 6-7 cups Water for soaking and blending
• Salt to taste

Instructions

Idli batter

• Soak rice for at least 6-7 hours
• Soak urad daal for 2 hours
• Soak fenugreek seeds for 1 hour
• Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency
• Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha
• Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours
• Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)
• Extra batter can be stored in refrigerator for up to 6 days

Idli

• Heat about 2 cups water in a large pot or idli steamer
• Pour the batter onto greased idli moulds or any steel mould
• Place in the pot with boiling water or on a steaming rack if not using an idli stand
• Steam for 10 minutes or until a toothpick comes out clean
• Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)
• Repeat and make as many batches as you require
• Serve hot with sambar and/or chutney!

Notes

• Place the idli batter bowl in a warm place – e.g yoghurt maker, near or on top of a radiator.
• Oven: Preheat your oven to a low temperature about 30 deg C or 90 deg F for about 10 minutes. Then switch off the oven, keep the container with batter inside and close the door with the lights on, if possible.

This no-nonsense decadent Dairy-free Chocolate Pudding is a big hit at my home. It’s made with Oat milk (non-dairy milk), bittersweet dark chocolate, and unsweetened cocoa powder. This 100% Vegan dessert recipe calls for little to no effort and can be consumed warm or cold! Its creamy, rich texture and just the right amount of sweetness makes it fairly healthy and over-indulging. This Dairy-free Chocolate Pudding will take you less than half an hour to whip up and is sinfully mouthwatering.

In my opinion, chocolate puddings are the sexiest desserts out there. It goes along so well for any occasion – birthdays, romantic dinners, a sleepover with a best friend, or a date with yourself.

My obsession with chocolates and desserts

I am a big sucker for sweets and desserts since time immemorial. I can’t give up a chance to stuff insane amounts of Barfis or Laddoos in my mouth. No shame! When it comes to desserts, there’s a large variety of desserts to choose from – cakes, puddings, soufflés, cupcakes, and what have you. It’s all fine and dandy until the moment you realize you are consuming high contents of dairy products and animal fats. But there was no way I was going to give up on sweets. Turning vegan made me explore more plant-based, healthy, and dairy-free options. So, here is a delicious chocolate dessert for you to try – assuming that you also are obsessed with chocolates (since you clicked on this recipe).

Dairy-free Chocolate Pudding Recipe

The recipe is insanely simple and the ingredients are easy to obtain too. The only preparation you might have to do is extract the oat milk. Once you have your plant-based milk, you are good to go.

The ‘How to dos’ and the ‘What to dos’

The first step is to obtain plant-based milk for our dairy-free pudding. Why oat milk, you ask? For starters, the creaminess of the Oat milk is known to give a wonderful velvety texture to the pudding. Alternatively, you can use soy milk or coconut milk, but be careful as these impart their own distinct flavor to the pudding or the texture may turn out dissimilar than expected. If you are buying your oat milk from the store, then I recommend buying unsweetened oat milk and adding sweetener as per your liking.

For the pudding base:

The next step is to combine granulated sugar, unsweetened cocoa powder, instant coffe granules, cornstarch, and salt in a saucepan. Slowly stir in the milk on low heat and keep stirring until smooth and combined. Before adding the dark chocolate, check the mixture for doneness. If it coats the back of the spoon or spatula, then the pudding base is ready. Bring the heat down and add finely chopped chocolate and drops of vanilla extract and take it off the heat. Stir vigorously until the pudding is thick and smooth. Be careful not to over-boil it or you will lose the pudding-like texture. And you’re done! Your pudding is ready to be served and demolished.

How to serve and store Dairy-free Chocolate pudding

You can choose to serve the pudding warm or cold. I’d suggest pouring them into bowls and popping them in the fridge for an hour or so. The pudding tends to thicken as it cools and the texture becomes a lot more creamier.

Easy to store:

The pudding can stay in the refrigerator for up to 3 days. Although, I do not recommend freezing. The pudding would be safe to eat if frozen and defrosted, but I do not recommend freezing. Once thawed, the texture of the pudding changes.

Also, if you want more dessert inspiration then feel free to check out my other recipes:

• Best Tahini Chocolate Chip Cookies

• Easy Vegan Kulfi (Indian Ice cream) Best Mango

• Cardamom Nice Cream – Healthy and Vegan

Dairy-free Chocolate Pudding made with Oat Milk

Ingredients1x2x3x

• ⅓ cup or 65 g granulated sugar
• ⅓ cup or 30 g unsweetened cocoa powder
• 2 tbsp cornstarch ⅛ tsp salt
• 1 tsp instant coffee granules optional
• ⅛ tsp salt
• 2 cups or 480 ml nondairy milk
• 85 -115 grams bittersweet dark chocolate finely chopped or chocolate chips
• 1 tsp vanilla extract

Instructions

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, instant coffee granules, cornstarch, and salt.
• Slowly stir in the milk and keep stirring until smooth and combined over low heat.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides, and corners of the pan.
• Continue until the pudding base thickens.
• Once it begins to slightly bubble, coat the back of the spoon or spatula to check for doneness. If it coats, then the pudding base is ready.
• If the pudding is coating the bottom of the pan too quickly, reduce the heat.
• Bring down the heat and add the chocolate. Stir vigorously until the pudding is very thick and smooth.
• Take it off the heat and mix in the vanilla drops.
• Serve warm, at room temperature, or chilled.

Easy to make Kaddu ki Sabzi: Amritsari Pumpkin Recipe

Ingredients1x2x3x

• 1.5 kg Pumpkin
• 1 Tomato pureed
• 1.5 inch Fresh ginger grated
• 3-4 Green chili peppers sliced
• 1 tsp Salt
• 1/4 tsp Asafoetida Hing
• 1 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 2 Bay leaves
• 3 Dried red chilies
• 1/2 tsp Turmeric
• 1 tsp Paprika
• 1/2 tsp Kala namak Black salt
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• Dried Fenugreek leaves Kasuri methi
• Amchur powder optional
• Fresh coriander chopped

Instructions

• Heat 1 tbsp olive oil in a pan while cutting up the pumpkin into cubes.
• Add whole spices - Cumin seeds, fenugreek seeds, green chillies, bay leaves, red chillies, fennel seeds and asafetida. Toast until fragrant.
• Add tomato puree, ginger and salt and cook until the oil separates from the “paste”.
• Add ground spices - turmeric, paprika, kala namak and coriander powder (except garam masala). Cook for about a minute.
• Add pumpkin cubes, saute well and cook on medium high flame until pumpkin starts losing water.
• Then cover and bring to medium-low and cook for about 20 minutes.
• Every 5 minutes, stir and mix pumpkins with the spicy paste until everything looks red-ish and homogenous.
• Once the pumpkin cubes are soft, add garam masala, crushed fenugreek leaves and amchur powder (if using).
• Cook on low for another 2-3 minutes.
• Top it off with freshly chopped coriander leaves.
• Serve with hot with roti, chapati, rice or naan.