Kaddu Sabzi With Paratha
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a dense, orange-fleshed pumpkin like kaddu or red pumpkin for the best texture and sweetness.
- 2Let the pumpkin steam undisturbed in its own juices to avoid mushy cubes — stir only once halfway.
- 3If your pumpkin is very watery, skip the extra water in step 4 and cook uncovered for the last 2 minutes.
- 4Fenugreek seeds should just sizzle — if they turn dark brown, they'll make the sabzi bitter.
- 5Dry mango powder (amchur) adds the signature tang; sprinkle it off the heat to preserve its sour punch.
- 6Rest the paratha dough for at least 15 minutes to develop gluten for soft, pliable rotis.
- 7Roll parathas evenly thick — too thin and they turn crisp instead of flaky; too thick and they stay doughy.
Adapt it for your goals.
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 proteinHigher 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).
spicierSpicier
Increase green chilies to 2 and add 1/4 teaspoon of crushed dried red chilies during tempering for a fiery punch that pairs well with yogurt.
stuffed paratha versionStuffed paratha version
Leftover sabzi can be mashed and used as a filling for the parathas — roll and stuff 1 tbsp of the cooled sabzi into each dough ball before rolling.
Why this is on our healthy list.
Rich in Vitamin A
Yellow pumpkin is packed with beta-carotene, which supports eye health and immune function.
Digestive Friendly
Fenugreek seeds and asafoetida aid digestion and reduce bloating, a classic combination in Indian cooking.
Low in Fat
The sabzi uses minimal oil and relies on water-steaming, making it a light yet satisfying side dish.
Good Source of Fiber
Whole wheat parathas provide dietary fiber for steady energy release and better digestion.
Frequently asked questions
Stick to yellow/orange pumpkin varieties such as Kaddu, Red Pumpkin, or even butternut squash. Avoid watery jack-o'-lantern pumpkins.
