# Kadu Ki Sabji

A delicious pumpkin recipe with Indian spices that doesn't rely on onion or garlic for flavor.

- Total time: 25 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 500 g pumpkin
- 3 tbsp mustard oil
- 2 tbsp finely chopped ginger
- 2 dried red chillies
- 1 cassia leaf or bay leaf
- 0.125 tsp hing
- 1 tbsp panch phoran
- 1 tsp chilli powder
- 0.25 tsp turmeric
- 1 tbsp coriander powder
- 1 tbsp amchoor
- to taste salt

## Instructions

1. Cut the pumpkin into cubes.
2. Heat mustard oil in a pan.
3. Add hing, dried red chillies, and cassia leaf (or bay leaf) to the hot oil and let them sizzle.
4. Add panch phoran to the pan.
5. Add the finely chopped ginger and cook on low heat for a minute.
6. Add turmeric, chilli powder, and coriander powder with a small splash of water.
7. Boil until the oil separates.
8. Add the cubed pumpkin and salt to taste.
9. Cover the pan and cook on low heat for 20 to 25 minutes until the pumpkin is tender.
10. Remove the lid and add amchoor.
11. Serve with roti and pickle.

## Equipment

- knife
- chopping board
- pan
- ladle
- lid
- bowl
- stove
- serving dish

## Tips

- You don't need onion and garlic to get flavor in Indian food.
- If the pumpkin variety is soft, you can leave the skin on.

## Source

- Original video: https://www.instagram.com/reel/DREhzgICA-5/
- Recipe page: https://www.cliprecipe.com/recipe/0258d3c1-54dc-4bc9-b43c-7e14721fde8f
- Extracted: 2025-11-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt