Craving a quick and flavorful side dish to brighten your Indian meal? Make this Indian-style pumpkin stir-fry (Kaddu Sabzi) with chopped pumpkin cubes and a few basic spices in under 30 minutes.
I love how the pumpkin cubes turn tender yet hold their shape as they cook in their own juices, and no water is needed! This kaddu subzi is a perfect vegetable side dish for chapati, paratha, or even rice.
Perfectly Cooked Pumpkin
(Soft, Spiced, and Satisfying)
The only tricky part of making this Indian-style pumpkin stir-fry is chopping the pumpkin into small, even cubes so it cooks evenly without turning mushy. A touch of salt at the start helps release the pumpkin's natural juices, giving you a perfectly balanced, soft yet textured dish.
If you've tried my Roasted Pumpkin Cubes, you'll recognize the same earthy sweetness here; the difference is simply in the size of the cubes.
You can even repurpose any leftovers to make my Pumpkin Chickpea Salad by swapping the roasted pumpkin with this stir-fried version for a quick and nourishing twist.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Heat oil in a pan. Add mustard, cumin, and fennel seeds.
Step 2: When they splutter, add curry leaves, onions, garlic, and ginger. Sauté until onions turn soft.
Step 3: Stir in the pumpkin cubes and salt, then mix well.
Step 4: Cover and cook until the pumpkin is almost cooked on a low to medium flame, stirring occasionally. The pumpkin cooks in its own juices. It took me about 9 minutes. If needed, sprinkle a couple of teaspoon of water.
Step 5: Add spice powders, mix them well, and cook until tender but not mushy.
Step 6: Serve hot with rice or roti.
Recipe
Indian Style Pumpkin Stir Fry (Kaddu Sabzi)
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Ingredients
- 4 cups pumpkin chopped (½-inch cubes)
- ½ cup onion chopped
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- 1 curry leaf sprig
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon red chili powder
- ¼ teaspoon pepper powder optional
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder
- 2 teaspoon oil
- 1 teaspoon salt
Instructions
- Start by heating oil in a pan. Add mustard seeds, cumin seeds, and fennel seeds.½ teaspoon cumin seeds, ½ teaspoon mustard seeds, 2 teaspoon oil, ½ teaspoon fennel seeds
- Once they splutter, toss in the curry leaves, chopped onions, garlic, and ginger. Sauté until onions turn translucent.½ cup onion, 1 teaspoon garlic, 1 curry leaf sprig, 1 teaspoon ginger
- Stir in the pumpkin cubes and add salt. Mix them well, cover, and cook on a low flame. The pumpkin releases moisture as it cooks; stir occasionally to prevent sticking.4 cups pumpkin, 1 teaspoon salt
- Once the pumpkin cubes are almost cooked (I cooked them for about 9 minutes), add the spice powders and cook for a couple of minutes, or until the desired consistency is reached.¼ teaspoon red chili powder, ¼ teaspoon pepper powder, ¼ teaspoon garam masala, ½ teaspoon coriander powder
- If needed, sprinkle 1-2 tablespoons of water. Cook until the pumpkin is tender but not mushy. Serve warm.
Notes
- Chop pumpkin into small, even cubes so it cooks uniformly without turning mushy.
- I keep the spices minimal as this is an everyday curry, but you can increase the red chili powder or add ground black pepper for extra heat.
- Add salt early to help the pumpkin release its natural moisture.
- Avoid adding too much water; 1-2 tablespoons are enough if needed.
- If the curry becomes watery, stir in a tablespoon of almond flour or coconut flour to absorb excess moisture and bring back the dry-style texture.
Nutrition
Serving Tips
While you cook this curry on the stovetop, make basmati rice in a rice cooker and moong dal in the Instant Pot to enjoy a wholesome Indian meal any time of the day. It's also a great addition to any Indian thali when you want a mild yet flavorful side.
Here are a few more ideas from my kitchen:
- Since this is a dry curry, it's perfect for lunchboxes. Pair it with spinach paratha or avocado paratha for a colorful and satisfying meal, especially for kids.
- Mix any leftover curry into your favorite Indian salad to make it more filling and flavorful.
- I often mash this curry with cooked beans or chickpeas, add a few spices, and turn it into delicious burger patties. You can even shape the same mixture into bite-sized appetizers for gatherings.
Did you try this pumpkin sabzi recipe? I'd love to know how it turned out for you in the comments! As you are here, you will also love my stir-fry style spinach potato curry and zucchini carrot stir-fry. Or explore more ideas in my Indian Vegetarian Curry Recipes collection to find your next favorite dish.
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