North Indian
Kaddu Sabzi
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Kaddu Sabzi is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel the pumpkin and cut it into rough bite-size cubes.
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Heat the oil in a pan and let the cumin and fennel seeds sizzle with the slit green chilies.
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Stir in the turmeric, chili powder, and coriander, then add the pumpkin and salt and toss to coat.
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Cover and cook on medium-low, mashing lightly, until the pumpkin is soft and jammy, about 18 minutes.
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Stir in the amchur and jaggery for a sweet and tangy finish, cook 2 minutes, and top with cilantro.
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Serve hot with roti or puri.
Watch how to cook Kaddu Sabzi
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kaddu Sabzi, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Kaddu Sabzi carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 21 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 430 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kaddu Sabzi takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.