Indian Pumpkin Kaddu Ki Subji Recipe

A bowl of pumpkin curry with rice and chapatis

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  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
102 Calories
1g Fat
21g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 102
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 19%
Protein 6g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this dish, the slightly sweet flavor of the pumpkin is offset by the heat from the chilies and the tanginess from the raw mango powder. Serve it with hot chapatis (Indian flatbread).


  • About 1 lb. (500 gms) pumpkin, seeds removed, cut into 1" cubes (keep or remove the skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsp. finely chopped garlic
  • 3 dry red chilies
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. raw mango powder
  • 1/2 tsp. sugar
  • 2 tbsp. vegetable/canola/sunflower cooking oil
  • Salt to taste

Steps to Make It

  1. Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.

  2. Add the dry red chilies and fry for half a minute.

  3. Add the garlic and onions and fry till onion is soft.

  4. Add the powdered spices and mix well. Cook for 2 to 3 minutes.

  5. Add the pumpkin, sugar and season with salt. Mix well.

  6. Cook till pumpkin is soft. Sprinkle with a little water only if needed.

Serve with hot Chapatis (Indian flatbread).

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