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Kaddu ki sabzi-Indian pumpkin Mash

Kaddu Ki Sabzi

At this time of year as Autumn turns to winter we all like to come in out of the cold in the evening to some hot homely comfort food. Comfort food doesn’t have to be a bad thing, it doesn’t need to be meaty and fatty. Kaddu Ki Sabzi Indian Pumpkin Mash served with homemade roti is a perfect example of what I mean, it has all the goodness and comforting warmth and flavour that you yearn for on a cold night. When I say warmth I mean hot and spicy with that special chili kick. 
A big pumpkin is pretty cheap at the moment with all the shops stocked for Halloween. I bought a big one for only €2.99 and made 2 dishes from it (the other one was a pumpkin risotto). Because this dish is a mash I roasted some coconut as a garnish to give it a little crunch and I also added onion and garlic which differs the Original recipe 

 Like most Indian recipes this one asks for a lot of spices, more than I would usually use in Mauritian cooking but thanks to my regular visits to the Asian shop I had everything bar jaggery. You can use sugar to replace jaggery. If you have everything you need in your larder this dish can be prepared in 45 mins. It’s no coincidence that I post so many quick and easy dishes, it’s a matter of survival when you have toddlers screaming for you. I would have made puri to go with this but because Thomas is on a diet I made roti instead (using olive oil). To serve just spread the mash generously on your roti and sprinkle the toasted coconut on it (optional), roll and serve. I promise you a treat if you make this at home. Even my teenager who didn’t like the sound of pumpkin came back for more and said it was very tasty. I think this recipe would also work well with potato instead of pumpkin. Try it and please let me know, photos please!

Kaddu ki sabzi – indian pumpkin with homemade roti

Kaddu ki sabzi – indian pumpkin with homemade roti


  • 1 medium size pumkin wash, peeled and diced
  • 1/2 tsp  fenugreek seeds
  • 1/2 tsp cumin seeds
  • 2 dry red chilies
  • 2 tbsp olive oil
  • 1tsp turmeric powder
  • 1tsp red chili powder
  • 1 onion chopped
  • 2 cloves of garlic crushed
  • 1tsp whole garam masala (toasted and grinded)
  • 1/2 tsp mango powder/amchoor
  • 1 tsp sugar or jaggery
  • salt to taste
  • Grated and toasted fresh coconut for garnish


  1. Heat a saucepan with oil. Add cumin and fenugreek seeds and the dry chilies. Fry for a minute then add the pumkin.
  2. Add turmeric and the red chili powder. 
  3. Add the chopped onion and garlic.
  4. Add sugar and salt to taste.
  5. Cover and cook till the pumkin is soft enough to mash.
  6. Add the garam masala and mango powder.
  7. Mash the pumkin.
  8. Cook till all the liquid is absorbed and you are left with a dryer pumkin sabzi
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