Indian Pumpkin Kaddu Ki Subji Recipe

A bowl of pumpkin curry with rice and chapatis

 Westend61/Getty Images

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
669 Calories
31g Fat
79g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 669
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 26%
Cholesterol 0mg 0%
Sodium 182mg 8%
Total Carbohydrate 79g 29%
Dietary Fiber 25g 89%
Total Sugars 4g
Protein 25g
Vitamin C 7mg 33%
Calcium 110mg 8%
Iron 5mg 30%
Potassium 1337mg 28%
*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).

Depending on the type of pumpkin you are using, you can keep or remove the skin as you prefer.


  • 1 pound (500 grams) pumpkin, seeds removed, cut into 1-inch cubes

  • 2 large onions, sliced thinly

  • 3 tablespoons finely chopped garlic

  • 3 dried red chilies

  • 1/2 teaspoon fenugreek seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon raw mango powder

  • 1/2 teaspoon sugar

  • 2 tablespoons vegetable oil, or canola or 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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