Halwai Style Kaddu Ki Sabji

Ingredients

• 300 g Pumpkin (peeled and cut into thin long strips)
• 4 tbsp Mustard Oil (cold‑pressed, preferably Indian mustard oil)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Cumin Seeds (whole seeds for tempering)
• 0.5 tsp Carom Seeds (Ajwain) (whole seeds)
• 1 tsp Crushed Coriander Seeds (lightly crushed)
• 4 Green Chilies (slit lengthwise, adjust to heat preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (gives color without too much heat)
• 1 tsp Coriander Powder
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Amchur (Dry Mango) Powder (adds tanginess)
• 0.25 cup Sugar (granulated)
• 1 handful Fresh Coriander Leaves (roughly chopped for garnish)
• 0.5 cup Water (adjust as needed to prevent sticking)

Instructions

1. Prepare the Pumpkin

   Peel the pumpkin, then cut it into thin, long strips (about 1‑2 mm thick). Rinse the strips 2‑3 times in cold water and drain well.

   Time: PT5M

2. Heat Oil and Temper Spices

   Place the kadhai over medium heat and add 4 tbsp mustard oil. When the oil is hot (but not smoking), add ½ tsp cumin seeds, ½ tsp ajwain, ½ tsp salt, and 1 tsp crushed coriander seeds. Stir for 10‑15 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Pumpkin and Green Chilies

   Add the sliced pumpkin and the slit green chilies to the hot oil. Stir continuously for 3‑4 minutes until the pumpkin starts to soften and takes on a light sheen.

   Time: PT4M

   Temperature: Medium‑high heat

4. Add Ground Spices and Sugar

   Sprinkle in ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, ½ tsp roasted cumin powder, ½ tsp amchur powder, and ¼ cup sugar. Mix well so the spices coat the pumpkin evenly.

   Time: PT1M

5. Cook with a Splash of Water

   Pour in ½ cup water (or just enough to create a thin gravy). Reduce the heat to low, cover the kadhai, and let the pumpkin simmer for 7‑8 minutes, stirring occasionally, until fully cooked and the liquid is mostly absorbed.

   Time: PT8M

   Temperature: Low heat

6. Finish and Garnish

   Taste and adjust salt if needed. Sprinkle a handful of chopped fresh coriander leaves, give a final stir, and turn off the heat.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

3 g

Carbohydrates

30 g

Fat

26 g

Fiber

4 g