Kaddu Ki Sabzi

The method

Step by step

1. 1

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat until it shimmers and just begins to smoke lightly, indicating it's hot enough.

   About 2 min

   Cook’s note: Mustard oil has a pungent aroma when cold; heating it to its smoke point mellows its flavor. If you don't have mustard oil, any neutral cooking oil can be used, but the flavor profile will be slightly different.

2. 2

   Reduce the heat to low, then carefully add the fenugreek seeds, cumin seeds, and asafoetida to the hot oil.

3. 3

   Allow the spices to splutter and become fragrant for about 30 seconds, watching closely to prevent burning.

   About 1 min

   Cook’s note: Fenugreek seeds can turn bitter if overcooked. They should be light brown and aromatic, not dark brown or black.

4. 4

   Add the finely chopped green chili and grated ginger to the pan, then sauté for 1 minute until the ginger is aromatic and its raw smell disappears.

   About 1 min

   Cook’s note: Adjust the amount of green chili to your preferred spice level. For less heat, remove the seeds.

5. 5

   Stir in the turmeric powder, coriander powder, red chili powder, salt, and sugar.

6. 6

   Mix the spices thoroughly with the sautéed aromatics and cook for 30 seconds, adding a splash of water (about 1-2 tablespoons) if the spices begin to stick to the pan.

   About 1 min

   Cook’s note: Cooking the spices briefly in oil helps to release their flavors and aromas, creating a more complex base for the curry.

7. 7

   Add the cubed pumpkin to the pan and toss gently to ensure each piece is evenly coated with the fragrant spice mixture.

   About 2 min

   Cook’s note: Cut the pumpkin into uniform 1-inch cubes for even cooking. You can use any variety of pumpkin or squash, such as butternut squash.

8. 8

   Pour in 0.5 cup of water, bring the mixture to a gentle simmer over medium heat, then immediately cover the pan with a tight-fitting lid.

   About 2 min

9. 9

   Reduce the heat to low and cook for 15-20 minutes, or until the pumpkin is tender when pierced with a fork but still holds its shape.

   About 20 min

   Cook’s note: Stir occasionally every 5-7 minutes to prevent sticking and ensure the pumpkin cooks evenly. If the mixture seems too dry, add another splash of water.

10. 10

    Once the pumpkin is cooked to your desired tenderness, stir in the dry mango powder (amchur) and garam masala.

    Cook’s note: Amchur provides a lovely tangy note that balances the sweetness of the pumpkin and the richness of the spices.

11. 11

    Continue to cook for another 2-3 minutes, allowing the newly added spices to meld with the curry.

    About 3 min

    Cook’s note: Adding garam masala at the end preserves its delicate aroma and flavor.

12. 12

    Remove the pan from the heat and garnish generously with fresh cilantro before serving.

    Cook’s note: Fresh cilantro adds a bright, herbaceous finish that complements the rich flavors of the sabzi.