Achari Kaddu Ki Sabzi Recipe

Name: Achari Kaddu Ki Sabzi Recipe
Prep time: 40 min
Cuisine: North Indian Recipes
Ingredients: 500 grams Kaddu (Parangikai/ Pumpkin); cut into 1 inch cubes; 1 inch Ginger; finely chopped; 1 teaspoon Garlic; finely chopped; 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Fennel seeds (Saunf); 1 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Kalonji (Onion Nigella Seeds); 1 pinch Asafoetida (hing); 2 Green Chillies; slit; 1 teaspoon Red Chilli powder; 1 teaspoon Amchur (Dry Mango Powder); 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Garam masala powder; Oil; Salt; to taste; 1 teaspoon Punjabi style mango pickle; use only the masala and not the pieces; 2 sprig Coriander (Dhania) Leaves; finely chopped

By Admin

Prep Time Total in 40 M

Course Lunch

Cuisine North Indian Recipes

Diet Vegetarian

Achari Kaddu Ki Sabzi Recipe is a dry sabzi made with pickle masala that has the slight flavor of tanginess and strong flavor of spices. Pumpkin is a vegetable that is filled with lots of nutrients, as it has good amount of water content present in the vegetable. It is good for reducing cholesterol as well. The sabzi can be made any busy day to pack it for your lunch or just simply have it for dinner.

Ingredients

500 grams Kaddu (Parangikai/ Pumpkin)
cut into 1 inch cubes
1 inch Ginger
finely chopped
1 teaspoon Garlic
finely chopped
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Fennel seeds (Saunf)
1 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Kalonji (Onion Nigella Seeds)
1 pinch Asafoetida (hing)
2 Green Chillies
slit
1 teaspoon Red Chilli powder
1 teaspoon Amchur (Dry Mango Powder)
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala powder
Oil
Salt
to taste
1 teaspoon Punjabi style mango pickle
use only the masala and not the pieces
2 sprig Coriander (Dhania) Leaves
finely chopped

Instructions

Step 1

To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1

Step 2

4 cup of water and salt and pressure cook for 1 whistle

Step 3

Turn off the flame

Step 4

Drain the remaining water and transfer the pumpkin into a bowl

Step 5

Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle

Step 6

Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala

Step 7

Add in only the masala/gravy from the Punjabi pickle

Step 8

Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir

Step 9

Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal