Halwai Style Kaddu Ki Sabji
Halwai Style Kaddu Ki Sabji is a easy Indian recipe that serves 3. 380 calories per serving. Recipe by Anukriti Cooking Recipes Hindi - Specials on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $9.29 total, $3.10 per serving
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
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑Free, Dairy‑Free
Allergens: Mustard (oil)
Ingredient Substitutions
- Instead of Pumpkin: Butternut squash, Kabocha
- Instead of Mustard Oil: Canola oil, Sunflower oil
- Instead of Cumin Seeds: Ground cumin (use half amount)
- Instead of Crushed Coriander Seeds: Coriander powder (use 1 tsp)
- Instead of Green Chilies: Jalapeño (less authentic)
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
- Instead of Amchur (Dry Mango) Powder: Lemon juice (add at end)
- Instead of Sugar: Jaggery (same amount)
Equipment Needed
- Kadhai or Deep Skillet
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Small Bowl (optional)
- Stove
Critical Steps — Do Not Skip
- Tempering the spices in hot mustard oil without burning them
- Ensuring the pumpkin strips are thin for quick, even cooking
- Balancing the sweet and tangy flavors with sugar and amchur
Chef Tips from the Video
- For extra aroma, finish with a drizzle of ghee just before serving.
- If you prefer a richer flavor, replace half the mustard oil with clarified butter (ghee).
Troubleshooting
Pumpkin turns mushy and loses shape
Cut the pumpkin into thinner strips and cook on medium heat without covering for a shorter time.
Spice mixture sticks to the pan
Add a little extra water or reduce the heat; stir continuously to prevent scorching.
Dish is too sweet or too sour
Adjust sugar or amchur in small increments; balance with a pinch more salt if needed.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Can be frozen for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended beyond 2 hours due to perishable ingredients.
Make-Ahead Tips
- Cook the sabzi a day ahead and refrigerate; reheat on low heat with a splash of water to revive the texture.
Frequently Asked Questions
What is the cultural significance and history of Old Delhi style pumpkin sabzi in North Indian cuisine?
Pumpkin sabzi, especially the Old Delhi version, is a classic street‑food‑inspired vegetable dish that showcases the region’s love for tangy, sweet‑spicy flavors. Historically, Delhi cooks used mustard oil and amchur to give everyday vegetables a punchy taste that could stand up to hearty breads like roti and paratha.
What are the traditional regional variations of pumpkin sabzi in North Indian cuisine?
In Punjab, pumpkin is often cooked with garam masala and butter, while in Rajasthan the dish may include dried fenugreek leaves (kasuri methi) and a touch of jaggery. The Old Delhi style is distinguished by mustard oil, amchur, and a subtle sweetness from sugar.
How is Old Delhi style pumpkin sabzi traditionally served in Delhi households?
It is typically served hot as a side dish with fresh whole‑wheat roti, buttered paratha, or plain steamed rice. A squeeze of lemon and a sprinkle of fresh coriander are added just before eating for extra brightness.
During which occasions or celebrations is pumpkin sabzi commonly prepared in Delhi culture?
Pumpkin sabzi is a popular everyday dish but also appears during winter festivals like Lohri and Makar Sankranti when pumpkins are in season, offering a warm, comforting vegetable option.
What other North Indian dishes pair well with Old Delhi style pumpkin sabzi?
It pairs beautifully with dal makhani, paneer butter masala, or simple dal tadka. For a complete meal, serve it alongside jeera rice or aloo paratha.
What makes Old Delhi style pumpkin sabzi special or unique in Indian cuisine?
The combination of mustard oil’s pungent heat, the sweet‑sour balance from sugar and amchur, and the use of thinly sliced pumpkin that quickly absorbs spices makes this dish uniquely vibrant and fast to prepare.
What are the most common mistakes to avoid when making Old Delhi style pumpkin sabzi?
Common errors include cutting the pumpkin too thick (it stays hard), burning the mustard oil while tempering spices, and adding too much water which dilutes the flavor. Follow the thin‑slice technique and keep the heat moderate.
Why does this pumpkin sabzi recipe use mustard oil instead of regular vegetable oil?
Mustard oil provides a sharp, nutty flavor that is traditional to Delhi street cooking and complements the tangy amchur and sweet sugar, creating a distinctive taste profile that regular oils cannot replicate.
Can I make Old Delhi style pumpkin sabzi ahead of time and how should I store it?
Yes, the sabzi can be cooked a day ahead, cooled, and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, adding a splash of water if it looks dry.
What texture and appearance should I look for when the pumpkin sabzi is done?
The pumpkin strips should be tender yet retain a slight bite, coated in a glossy, lightly caramelized sauce with a deep orange‑red hue from Kashmiri chili. The dish should not be watery.
What does the YouTube channel Anukriti Cooking Recipes Hindi - Specials specialize in?
The YouTube channel Anukriti Cooking Recipes Hindi - Specials specializes in Hindi‑language home‑cooking tutorials, focusing on traditional Indian recipes, quick everyday meals, and regional specialties presented in a friendly, step‑by‑step format.
How does the YouTube channel Anukriti Cooking Recipes Hindi - Specials' approach to North Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes Hindi - Specials emphasizes authentic street‑food flavors, uses minimal equipment, and often highlights lesser‑known spice combinations like mustard oil with amchur, delivering recipes that feel both nostalgic and accessible for home cooks.
Last updated: August 24, 2026
