Indian Style Pumpkin Stir Fry (Kaddu Sabzi)

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A simple, flavorful Indian pumpkin stir fry cooked without water—perfect as a side dish for rice or chapati.

Prep Time 10

Cook Time 15

Total Time 25

Servings

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.

Tested Tips from My Kitchen:

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.