Aloo Kaddu Sabzi
Aloo Kaddu Sabzi is a sweet, sour and spicy veggie dish made using yellow pumpkin and potatoes along with panch phoron spices.
Ingredients
- 300 grams Yellow Pumpkin or Kaddu
- 3 Potatoes medium-sized
- 2 Onions thinly diced
- 2 Tomatoes
- 1½ tsp Panch Phoron
- 2 Whole Kashmiri Red chillies
- 2 Bay Leaves
- 1 tsp Ginger Garlic Paste
- ¼ tsp Asafoetida or Hing
- ½ tsp Turmeric Powder
- 3 tsp Kashmiri Red Chilli Powder
- 2½ tsp Dhaniya or Coriander Powder
- 1½ tsp Amchur or Dry Mango Powder
- ½ tsp Garam Masala
- 1 tsp Jaggery
- 5 tbsp Oil
- Fresh Coriander finely chopped for garnishing
- Salt to taste
Instructions
- Peel and chop the yellow pumpkin and potatoes in medium sized chunks.
- Heat 3 tablespoons of oil in a kadai and add the potatoes and roast on medium to high flame for 4 to 5 minutes.
- Next add the chopped pumpkin and roast further for 6 to 7 minutes or till a golden crackle starts appearing on the veggies.
- Transfer the roasted veggies to a plate. Scrape the golden crackle too and add to the veggies. It has great flavour.
- If you do not have panch phoron, you can make it easily by mixing equal amount of Nigella seeds or Kalonji, Fennel seeds or Saunf, Cumin seeds or Jeera, Radhuni (if not available use mustard seeds) and half the amount of fenugreek or methi seeds.
- Now heat 2 tablespoon of oil in same kadai and add the panch phoron mix and bay leaves. Let the panch phoron crackle, then add 2 whole Kashmiri red chillies, broken in half.
- Next add the diced onions and ginger garlic paste and mix well.
- Add little salt and cook on medium flame till the onions are golden in colour.
- Next add diced tomatoes and cook for couple of minutes.
- Add the dry spices including hing, turmeric powder, kashmiri red chilli powder, dhaniya powder, amchur powder and mix well.
- Add around half a cup of water and cover and cook for 5 to 6 minutes on medium flame till the oil separates.
- Now add the roasted pumpkin and potatoes and add salt as required. Add some water and cover and cook for 8 to 10 minutes or till the veggies are cooked, while stirring in between. The oil will start floating on top.
- Finally add jaggery, garam masala and finely chopped fresh coriander.
Notes
- Panch phoron is one of the most important ingredient for this recipe. This spice mix can be made as per the instructions given above and stored in a container.
- Roasting of the potatoes and pumpkin is an important step as it enhances the flavour and taste of veggies.
- This sabzi demands slightly more amount of oil as compared to other sabzi or gravies. If you like mustard oil, you can use the same for this recipe, or other oils like groundnut or sunflower oil works well too.
- This sabzi can also be made in no-onion and no-garlic version. Just skip the onions and ginger garlic paste and add ginger paste alone.
- Use of Kashmiri red chilli powder in this sabzi brings out a gorgeous colour.
- This sabzi tends to thicken on cooking and I prefer keeping it in semi-gravy consistency, however you can thin it using water as per your preference.
- Jaggery is optional. If you feel that the sweetness from pumpkin works enough, you can skip jaggery.