This quick & easy Kaddu ki Subzi is just that. It is a very typical Punjabi dish with is served with Puris and Aloo (Potato). The amazing balance of the sweet, sour, spicy and a hint of bitter is the key to the success of mastering this Kabocha Dish. Enjoy this amazing marriage of flavors the next time you get a chance!
Prep Time: 15 min
Cook Time: 30 min
Kabocha Squash (Kaddu) – 1kg (approx 2.2 lb)
Salt – 1/2 tsp or to taste
Water – 1 cup
Oil – 1 tbsp
Fenugreek Seeds (Methi Dana) – 1/8 tsp
Dry Red Chillies – 2 or to taste
Turmeric Powder (Haldi) – 1/4 tsp
Dry Mango Powder (Amchur) – 1 tbsp or to taste
Jaggery Powder – 1 tsp or to taste
Coriander Powder (Dhaniya Powder) – 1 tsp
Garam Masala – 1/2 tsp or to taste
1. Wash, peel and cut the Squash into cubes, saving some of the green skin.
2. Chop the green skin into small pieces.
3. In a Pressure Cooker, put in the cubed Squash, Salt and Water and cook on medium heat.
4. Turn off the heat after 1 whistle and allow the pressure to release on it’s own.
5. Once safe, open the Pressure Cooker, mix.
6. Turn the heat to high and allow the liquid to evaporate a little and get absorbed by the Squash.
7. Once done, in a separate pan, heat Oil on medium heat and add the Fenugreek Seeds & Dry Red Chillies.
8. Allow the Methi Dana to brown and the Dry Red Chillies to change color and get a little smokey.
9. Add in Turmeric Powder and mix in with Oil and add in the Kaddu from the pressure cooker. Mix.
10. Add in the dry spices now: Dry Mango Powder, Jaggery Powder, Coriander Powder and Garam Masala.
11. Give it a taste test and add adjust the spices and add Salt if needed.
12. Cook it down to the consistency desired.
13. Serve hot with some hot-hot Puris or Paratha.
1. This dish can easily be made in a pan if you don’t have access to a Pressure Cooker.
2. Substitute Amchur = Tamarind Paste, Lemon or Lime Juice.
3. Substitute Jaggery Powder = Brown Sugar or Sugar.
4. Substitute Kabocha Squash = Butternut Squash