Kaddu Aloo Matar Sabzi | How to make Pumpkin, Potato and Green Peas Curry — A simple, hearty, homestyle pumpkin, potato and green peas semi-gravy that works well as a side dish with rice, roti, paratha or puri.
Kaddu (pumpkin) is a common vegetable in Indian kitchens. It provides potassium, beta-carotene and vitamin C, and its low calorie and high fiber content make it suitable for those watching their weight or managing blood sugar.
This kaddu aloo matar sabzi is built on a base of onion, ginger, garlic and tomato. The potato and pumpkin cubes are sauteed with the onion so the vegetables cook in their own juices, producing a naturally flavorful dish. The spices can be adjusted to suit your taste.
The curry can be prepared without potato, but adding potato gives it more body and makes it more satisfying, which is why I prefer to include it.
You may like these
- Kaddu Kheer
- Matar Chaat
- Aloo Chaat
Recipe
Kaddu Aloo Matar Sabzi | Pumpkin, Potato and Green Peas Curry
Ingredients
- 1 cup pumpkin, cut into cubes
- 1 potato, cut into cubes medium
- ½ cup green peas
- 4 tablespoon oil
- ½ teaspoon cumin seeds
- 1 dry red chili (optional)
- 1 bay leaf
- 1 grated onion medium
- 1 tablespoon ginger-garlic paste
- 1 chopped tomato medium
- salt, to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon garam masala powder
- 1 cup water
- 2 tablespoon fresh coriander leaves, finely chopped
- 1 cup warm water (additional)
Instructions
-
Heat oil in a pan. Add bay leaf, cumin seeds and dry red chili. When the cumin seeds begin to crackle, add the grated onion and then the pumpkin and potato cubes. Fry over medium heat for 2–3 minutes.
-
Stir in the ginger-garlic paste and cook for about 2 minutes.
-
Add the chopped tomato, turmeric and red chili powder. Saute for 2 minutes or until the tomato softens and becomes mushy.
-
Mix in cumin powder, coriander powder, garam masala and kasuri methi. Stir for another minute to bloom the spices.
-
Pour in 1 cup of warm water and stir to combine.
-
Add the green peas, cover the pan and cook on low to medium heat until the vegetables are tender and cooked through.
-
When cooked, stir in the chopped coriander leaves, mix gently and turn off the heat.
-
Kaddu aloo matar sabzi is ready to serve. Serve hot with steamed rice, roti, paratha or puri.
Notes
- Do not overcook the vegetables; they should remain intact for the best texture and flavour.
- Adjust spice levels to suit your preference.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate. Actual values depend on the exact ingredients and brands used. For precise guidance, consult a registered dietitian or use a trusted nutrition calculator.