Kaddu Sabzi With Paratha

Name: Kaddu Sabzi With Paratha
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 500 g pumpkin (yellow pumpkin, peeled and cubed (about 4 cups)); 2 cup whole wheat flour (atta, for parathas); 2 tbsp oil (for cooking sabzi); 2 tbsp ghee (for frying parathas); 1 tsp cumin seeds; 0.5 tsp fenugreek seeds (methi dana); 1 pinch asafoetida; 1 inch ginger (grated); 1 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder (amchur); 1 pinch salt (for sabzi); 2 tbsp coriander leaves (chopped, for garnish); 150 ml water (for kneading dough, approximately)

RATING

4.4/5(72)

TASTE SCORE

8/10

Sweet and tangy pumpkin sabzi cooked with minimal spices, paired with soft, flaky whole wheat parathas. This comforting North Indian meal comes together quickly with simple pantry ingredients and is perfect for a light lunch or dinner.

PREP

15m

COOK

25m

SERVES

1 PIECE

183 cal

SERVINGS

METHOD · 8 STEPS

knead · ~15 min
Knead the paratha dough.
In a large bowl, combine whole wheat flour and salt. Gradually add water while kneading to form a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.
prep · ~5 min
Peel and cube the pumpkin.
Remove the skin and seeds from the pumpkin. Cut the flesh into 1-inch cubes. Rinse and set aside.
TIPChoose a yellow or orange pumpkin that feels heavy for its size for the sweetest result.
temper · ~2 min
Make the tempering for the sabzi.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 15 seconds.
3.Add fenugreek seeds and asafoetida, stir for 10 seconds until fragrant.
4.Add grated ginger and slit green chili, sauté for 30 seconds.
TIPFenugreek seeds turn bitter if they brown too much — work quickly once they hit the oil.
saute · ~15 min
Cook the pumpkin with spices.
1.Add the pumpkin cubes to the kadai and stir well to coat with the tempering.
2.Sprinkle turmeric powder, red chili powder, and coriander powder. Mix gently.
3.Add salt and 60 ml water. Stir once, cover, and cook on low heat for 12 to 15 minutes until tender.
4.Check once halfway; if sticking, add a splash of water. Pumpkin should be soft but hold its shape.
TIPDo not stir too often — pumpkin releases water and can turn mushy. Let it steam gently.
mix · ~1 min
Finish the sabzi.
Once the pumpkin is cooked and most water has evaporated, sprinkle dry mango powder over the top. Gently fold to combine. Turn off the heat.
prep · ~5 min
Roll the parathas.
Divide the rested dough into 8 equal balls. Dust each ball with dry flour, roll into a 5 to 6-inch round disc of medium thickness.
TIPKeep the dough balls covered while you roll to prevent them from drying out.
fry · ~12 min
Cook the parathas on a hot tawa.
1.Heat a tawa or griddle over medium-high heat.
2.Place a rolled paratha on the hot tawa and cook for 30 seconds until bubbles appear.
3.Flip and drizzle about half a teaspoon of ghee on the cooked side.
4.Flip again and apply ghee on the other side. Press gently with a spatula until golden spots appear.
TIPThe tawa needs to be properly hot before the first paratha — sprinkle a pinch of flour, if it browns instantly, it's ready.
assemble · ~1 min
Garnish the sabzi and serve.
Transfer the kaddu sabzi to a serving bowl. Sprinkle with fresh coriander leaves. Serve hot alongside the warm parathas.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a dense, orange-fleshed pumpkin like kaddu or red pumpkin for the best texture and sweetness.
2
Let the pumpkin steam undisturbed in its own juices to avoid mushy cubes — stir only once halfway.
3
If your pumpkin is very watery, skip the extra water in step 4 and cook uncovered for the last 2 minutes.
4
Fenugreek seeds should just sizzle — if they turn dark brown, they'll make the sabzi bitter.
5
Dry mango powder (amchur) adds the signature tang; sprinkle it off the heat to preserve its sour punch.
6
Rest the paratha dough for at least 15 minutes to develop gluten for soft, pliable rotis.
7
Roll parathas evenly thick — too thin and they turn crisp instead of flaky; too thick and they stay doughy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil / vegan

Low-oil / vegan

Replace oil and ghee with 1 tbsp coconut oil for the sabzi and use a non-stick pan to cook parathas without ghee — the pumpkin stays tender and the dish remains fully plant-based.

higher protein

Higher protein

Add 1/2 cup boiled chickpeas or soaked moong dal along with the pumpkin for a protein boost — they absorb the spiced gravy beautifully.

jain (no onion no garlic)

Jain (no onion-no garlic)

This recipe is already jain-friendly as written (no onion or garlic). Confirm asafoetida is jain-certified (derived from resin, not hing with wheat starch).

spicier