Indian Pumpkin Curry (Spicy Sweet Kaddu Subji)

Tempered with Indian spices, made sweet with jaggery and tangy with amchoor, this Indian Pumpkin curry or as we call it kaddu ki subji is my go-to veggie with poori, roti or rice!

Often, pumpkin curry gets a boring response from most and I had always wondered why people don't love kaddu ki subji as I had always been in awe of it.

Also, because first 27 yrs of my life, I had it wrong or to say not the authentic way of making it. If you are born in a Punjabi family, you would know that most of our curries are dominated by onion garlic paste. As much as I love onion and garlic, I fell in love with my mother-in-law's amazing recipe that had none of these.

Imagine this simple curry made quickly in one pot without any fuss and yet so flavorful that you can team it with jeera rice or roti.

Here are the secret steps- Add lot of red chili as we will balance it with jaggery and at the end add dried raw mango (or amchoor)- perfect khatta meetha kaddu!

Love Pumpkin, try Pumpkin Recipes- Pumpkin Potato cutlets, Pumpkin rice Indian, Roasted Pumpkin salad, Pumpkin flatbread or paratha.

Ingredients

See the recipe card for exact measurements of the ingredients.

• Pumpkin- For subji, I always use green skin pumpkin as its not very sweet like orange pumpkin. But if you have no choice, go ahead with orange one but reduce jaggery amount to half.
• Mustard oil- can use sesame oil as well.
• Indian spices- methre (fenugreek seeds), turmeric powder, red chili powder, coriander powder, amchoor, garam masala, dried red chili, fresh green chili, bay leaf. When in season, I use fresh raw mango for making pumpkin perfect tangy.
• Salt

How To Make Indian Kaddu Subji

Step 1 Peel, Wash and Chop Pumpkin

While you prep, heat mustard oil in a heavy wok. For mustard oil, you to heat it on full flame for about 2 minutes (1-2 tablespoon oil). and then let it cool off to just mild hot for tempering. You will notice a color change fro dark yellow to transparent yellow. You can use sesame oil if you avoid mustard oil for edible purpose.

Peel and chop pumpkin in large yet not-so thick chunks. Let them soak in water for a minute and drain the water.

Step 2 Temper Pumpkin in Oil

When the oil is mild hot, add methre, dried red chili, bay leaf. So, we have switched off the flame and oil should be hot enough to sizzle spices not burn them. Once they splutter, add turmeric powder, red chili powder, coriander powder. DON'T BURN SPICES. They would sizzle a bit and immediately add drained pumpkin (NO WATER).

Add salt and cover with a lid. It takes about 8-10 minutes for pumpkin to cook and become soft.

Step 3 Add Jaggery

Once the pumpkin is almost done, add jaggery. Crush it with rolling pin or add as is. It will dissolve and leave water. Let water be evaporated (no lid). Takes another 5 minutes.

Add raw mango dried or freshly grated and garam masala. Cook for a minute and switch off the flame.

Step 4 Serve It

Indian spicy and sweet kaddu ki subji is ready. Serve it with roti or jeera rice.

Expert Tips

• Use green-skin kaddu, not orange pumpkin as orange is sweet and has lot of fiber.
• Add jaggery only when pumpkin subji is almost done, not the start.
• If you don't have amchoor or raw mango, use lemon juice.
• No need to add any water as pumpkin will leave water and get cooked in that.
• Must use heavy-bottomed wok as this curry is made in one pot over stove-top and we don't want it to stick to the pan.

Recipe FAQS

Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.

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Indian Pumpkin Curry (Spicy Sweet Kaddu Subji)

Tempered with Indian spices, made sweet with jaggery and tangy with amchoor, this Indian Pumpkin curry or as we call it kaddu ki subji is my go-to veggie with poori, roti or rice!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course, Main Dish

Cuisine indian traditional, north indian

Servings 3 people

Equipment

• Heavy-bottomed wok with a lid
• bowl

Ingredients

  

• 5 cups Pumpkin Green skin half kg, If you are using orange pumpkin, reduce jaggery by half
• 1.25 tablespoon Mustard oil can use sesame oil as well
• 1 teaspoon methre fenugreek seeds, amchoor, garam masala, dried red chili, bay leaf. When in season, I use fresh raw mango for making pumpkin perfect tangy.
• 1 teaspoon turmeric powder
• 2 teaspoon red chili powder
• Salt
• 3 piece dried red chili

Instructions

 

• Step 1 Peel, Wash and Chop Pumpkin
• While you prep, heat mustard oil in a heavy wok. For mustard oil, you to heat it on full flame for about 2 minutes (1-2 tablespoon oil). and then let it cool off to just mild hot for tempering. You will notice a color change fro dark yellow to transparent yellow. You can use sesame oil if you avoid mustard oil for edible purpose.
• Peel and chop pumpkin in large yet not-so thick chunks. Let them soak in water for a minute and drain the water.
• Step 2 Temper Pumpkin in Oil
• When the oil is mild hot, add methre, dried red chili, bay leaf. So, we have switched off the flame and oil should be hot enough to sizzle spices not burn them. Once they splutter, add turmeric powder, red chili powder, coriander powder. DON'T BURN SPICES. They would sizzle a bit and immediately add drained pumpkin (NO WATER).
• Add salt and cover with a lid. It takes about 8-10 minutes for pumpkin to cook and become soft.
• Step 3 Add Jaggery
• Once the pumpkin is almost done, add jaggery. Crush it with rolling pin or add as is. It will dissolve and leave water. Let water be evaporated (no lid). Takes another 5 minutes.
• Add raw mango dried or freshly grated and garam masala. Cook for a minute and switch off the flame.
• Step 4 Serve It
• Indian spicy and sweet kaddu ki subji is ready. Serve it with roti or jeera rice.

Video

Notes

Use green-skin kaddu, not orange pumpkin as orange is sweet and has lot of fiber.
Add jaggery only when pumpkin subji is almost done, not the start.
If you don't have amchoor or raw mango, use lemon juice.
No need to add any water as pumpkin will leave water and get cooked in that.
Must use heavy-bottomed wok as this curry is made in one pot over stove-top and we don't want it to stick to the pan.

Keyword indian pumpkin curry, kaddu curry, kaddu indian subji, kaddu ki khatti meethi subji, kaddu ki subji, one pot indian curry, pumpkin curry recipe