Wednesday, April 6, 2016

Kaddu aur Aloo ke Subzi

"Kaddu"or Pumpkin"" is a very common and versatile vegetable which is used to prepare a variety of dishes both sweet as well as savory. In fact most of the parts of the pumpkin plant are edible, my mom makes a variety of dishes....the pumpkin flowers are used to make pakodas, we use the tender leaf and stem to make a curry which goes well with rice and the pumpkin itself is used to make a variety of dishes. The Pumpkin seeds are also very nutritious and are consumed just as nuts.

Pumpkin can be used either by itself as a main ingredient or can be used in a combination with other vegetables too. The recipe which I am sharing is a very easy and quick recipe, its prepared in the pressure cooker with minimal ingredients and yes, there is no onion or garlic. This Kaddu aur Aloo ke Subzi gets its unique flavor from Paanch phoran, which is a blend of spices and is cooked in mustard oil. We love to have it with Luchi or Parathas, any day any time...its just delicious.

So here is the recipe for Kaddu aur Aloo ke Subzi without onion or garlic...


Potato - 3-4 pcs medium size
Kaddu / Pumpkin - 250 grams
Green chilies - 2
Ginger - 1 inch piece
Dry red chilies, whole - 2
Bay leaf - 1
Paanch phoran - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Mustard oil - 2 tablespoon
Salt to taste
Sugar - a generous pinch (optional)


Wash peal and chop potatoes into 1 inch cube, Peal the tough skin of the pumpkin, remove the pulp, wash and cut them.( I cut the pumpkin into almost into 2 cm thick wedges and again chop them into approximately 2 cms thick pieces)

Wash and peal the ginger, chop it roughly along with the green chilies, pound them in a mortar and pestle coarsley and keep aside.

Heat mustard oil in a pressure cooker until it reaches the smoking point, turn off the heat and let it cool for a few moments, Turn on the gas and add the dry red chilies, bay leaf and Paanch phoran. Once the spices start popping and release aroma add the potatoes and pumpkin, mix well, fry for a minute or two.

Add the red chili powder, coriander powder, turmeric powder and mix well continue cooking without adding any water for 2-3 minutes. (water content of pumpkin is very high, it will release water while cooking)

Add the coarsly ground ginger and green chili paste, mix well add salt and continue cooking for another 2-3 minutes. By now the masala will be well fried and oil will start appearing add this stage add a pinch of sugar.

Add around one cup of water as the curry starts to simmer add the amchur powder, mix well and let it come to a boil. Close the lid of the pressure cooker, put the whistle and let it cook until 2 - 3 whistles.

Turn off the flame after 2-3 whistles, let all the steam escape, carefully remove the whistle and then open the pressure cooker. Adjust the gravy according to personal preference. We prefer the gravy to be thick so I usually break few of the potatoes using the back of the spoon.

Serve hot along with Puri, Paratha or chapati.


I have used Mustard oil for this dish but you van use any cooking oil commonly used in your home. At times my mom cooks it in desi ghee and it tastes delicious with garma garam puris.
I have used 3 different chilies, the green ones aree only for flavor as the ones I use for this recipe is not very hot, so please be careful while adding chili and adjust it as per personal taste and liking. 
Adding sugar is completly optional,i do it as thats how my mom prepares it, actually it just balances the taste and also once caramelised it add a lovely colour to the curry.

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