Aloo Aur Kaddu Ki Sabzi Recipe (Kaddu Aloo Sabzi)
Tarla Dalal
• Updated : Jan 12, 2026
Aloo Aur Kaddu Ki Sabzi is a comforting Indian vegetable curry made with tender potatoes and soft pumpkin cooked in aromatic spices. This simple home-style recipe is popular for everyday meals because it is light, flavorful, and easy to digest. Cubed potatoes and pumpkin are sautéed in mustard oil or ghee, then simmered with turmeric, cumin, coriander, and mild chili for balanced heat. The pumpkin adds natural sweetness, while potatoes give body to the dish. This traditional North Indian sabzi pairs perfectly with hot rotis or plain paratha, making it an ideal choice for a wholesome lunch or dinner.
Table of Content
aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with 35 images.
aloo aur kaddu ki sabzi is a sukha Rajasthani sabzi. Learn to make kaddu aloo sabzi.
Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the aloo aur kaddu ki sabzi is a choice you will love.
Whether for a homely meal or a friendly gathering. aloo aur kaddu ki sabzi burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder.
Tips for kaddu aloo sabzi. 1. You can add shredded coconut to the aloo aur kaddu ki sabzi to add taste. 2. Reduce the amount of potatoes used by half and increase kaddu in the same ratio to make aloo aur kaddu ki sabzi healthier.
Serve aloo aur kaddu ki sabzi with bajra ki roti, jowar ki roti or roti.
Enjoy aloo aur kaddu ki sabzi recipe | kaddu aloo sabzi | Rajasthani aloo aur kaddu ki sabzi | with step by step photos.
Aloo Aur Kaddu ki Subzi recipe - How to make Aloo Aur Kaddu ki Subzi
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 servings
Ingredients
For Aloo Aur Kaddu ki Subzi
- 2 1/4 cups peeled potato cubes
- 2 1/4 cups peeled red pumpkin (bhopla / kaddu) cubes
- 1 1/2 tbsp ghee
- 1 bay leaf (tejpatta)
- 1 stick cinnamon (dalchini)
- 1 clove (laung / lavang)
- 1 cardamom (elaichi)
- 1/2 tsp nigella seeds (kalonji)
- 1/4 tsp mustard seeds ( rai / sarson)
- 1/4 tsp fenugreek (methi) seeds
- 1 tbsp whisked curds (dahi)
- a pinch of asafoetida (hing)
- 1/2 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- 1/4 tsp turmeric powder (haldi)
- 1/4 cup chopped tomato
- 1/2 tsp dried mango powder (amchur)
- 1/4 tsp sugar
- salt to taste
Method
For aloo aur kaddu ki subzi
To make aloo aur kaddu ki subzi, heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for a few seconds.
When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 30 seconds.
Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the potatoes, pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked, while stirring occasionally.
Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve the aloo aur kaddu ki subzi immediately.
Aloo Aur Kaddu ki Subzi recipe with step by step photos
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See below image of list of ingredients for aloo aur kaddu ki sabzi.
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To make aloo aur kaddu ki subzi, heat 1 1/2 tablespoons ghee in a broad non stick pan.
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Add 1 bay leaf (tejpatta).
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Add 1 stick cinnamon (dalchini).
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Add 1 clove (laung / lavang).
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Add 1 cardamom (elaichi).
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Add 1/2 tsp nigella seeds (kalonji).
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Add 1/4 tsp mustard seeds ( rai / sarson).
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Add 1/4 tsp fenugreek (methi) seeds.
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Sauté on a medium flame for a few seconds. Let the seeds crackle.
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Add 1 tbsp whisked curds (dahi).
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Add a pinch of asafoetida (hing).
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Add 1/2 tsp chilli powder.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1/4 tsp turmeric powder (haldi).
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Sauté on a medium flame for 30 seconds.
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Add 1/4 cup chopped tomatoes.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add 2 1/4 cups peeled potato cubes.
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Add 2 1/4 cups peeled red pumpkin (bhopla / kaddu) cubes.
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Add ½ cup of water.
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Add salt to taste. We added 1 tsp salt.
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Mix well.
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Cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked, while stirring occasionally.
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After cooking for 15 to 20 minutes.
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Add 1/2 tsp dried mango powder (amchur).
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Add 1/4 tsp sugar.
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Mix well.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve the aloo aur kaddu ki subzi immediately with bajra roti or roti.
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- What is Aloo Aur Kaddu Ki Subzi?
It’s a dry Rajasthani sabzi made with potatoes and red pumpkin (kaddu) cooked with aromatic spices. - How long does it take to prepare and cook this dish?
Preparation takes about 10 minutes and cooking takes 25 minutes, so total time is around 35 minutes. - How many servings does this recipe make?
The recipe yields 4 servings. - What are the main ingredients needed?
You need peeled and cubed potatoes and red pumpkin, ghee, whole spices (bay leaf, cinnamon, clove, cardamom), seeds (nigella, mustard, fenugreek), curds, tomatoes, spices, amchur, sugar and salt. - Can this sabzi be made healthier?
Yes reduce the amount of potatoes by half and increase the pumpkin in the same ratio for a lighter and healthier version. - What is the role of amchur (dried mango powder) in this recipe?
Amchur adds a mild tangy flavour that enhances the overall taste of the sabzi. - Is it necessary to use whole spices?
Whole spices give traditional flavour, but you can replace them with 1 teaspoon of homemade garam masala if desired. - What are good serving suggestions with this sabzi?
Serve it hot with bajra ki roti, jowar ki roti or regular wheat roti. - How many calories are in one serving?
One serving has about 120 calories, with around 15.7 g carbohydrates, 2.1 g protein and 5.4 g fat. - Any tips to improve taste?
You can add shredded coconut to enhance taste, and stir occasionally to prevent sticking while cooking.
If you liked this Aloo Aur Kaddu Ki Sabzi Recipe then also check out other recipes like:
- Rajasthani sabzi recipes
- dahi chane ki sabzi recipe
- panchmel ki sabzi recipe
- masala chawli sabzi recipe
1. Choose the Right Pumpkin & Potatoes
Use firm red pumpkin (bhopla/mandi kaddu) and waxy potatoes so they don’t turn mushy while cooking.
2. Adjust Potato-to-Kaddu Ratio for Healthier Version
Reduce the potatoes by half and increase the pumpkin in the same amount to make the sabzi lighter and healthier without losing flavor.
3. Add Coconut for Extra Flavor
Stir in 2 tbsp shredded coconut along with the spices to give a sweet, rich aroma that complements the kaddu.
4. Swap Whole Spices with Garam Masala (Optional)
If you’re short on time, replace the whole spices (bay leaf, cinnamon, clove, cardamom) with 1 tsp good quality garam masala after cooking it simplifies the seasoning.
5. Control Moisture
Add only about ½ cup of water while cooking so the sabzi stays semi-dry and not watery. This keeps the flavors concentrated and the texture perfect.
6. Don’t Skip Amchur (Mango Powder)
Sprinkle the dried mango powder (amchur) at the end it gives a tangy lift that balances the sweetness of pumpkin beautifully.
7. Serve with Traditional Breads
This sabzi pairs exceptionally well with bajra or jowar rotis, which enhance its rustic Rajasthani taste.
8. Optional Sweet Touch
If you like slightly sweet sabzis (common with pumpkin dishes), you can add a pinch more sugar than listed just a little to enhance natural sweetness. (General tip for pumpkin subzis.)
Aloo aur kaddu ki sabzi is rich Vitamin A,C, Magnesium, Folic Acid, Vitamin B1.
1. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 67% of RDA.
2. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 32% of RDA.
3. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 13% of RDA.
4. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 11% of RDA.
5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.
Nutrient values (Abbrv)per plate
| Energy | 120 Calories |
| Protein | 2.1 g |
| Carbohydrates | 15.7 g |
| Fiber | 1.5 g |
| Fat | 5.4 g |
| Cholesterol | 1 mg |
| Sodium | 12 mg |
Click here to view Calories for Aloo Aur Kaddu ki Subzi
The Nutrient info is complete
Vinita_Raj
July 6, 2021, 6:29 p.m.
Aloo and red pumpkin cooked in a Marwari style. Dry, mild spiced and fab vegetable. For a person who never eats pumpkin, I truly loved this.
pradeep panicker
April 6, 2020, 7:56 p.m.
sabzi came out superb. tasty and fast prepared
Tarla Dalal
April 6, 2020, 7:56 p.m.
Thank you so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Sneha
April 8, 2016, 2:46 a.m.
v. nice recipe...can we use doodhi instead of bhopla or red pumpkin ..
Tarla Dalal
April 8, 2016, 2:46 a.m.
Hi Sneha, Glad you liked it! Yes,you can try using doodhi but the taste and the cooking time will differ. Do try it out and share your experience with us. Happy cooking!
pranita deshpande
Dec. 22, 2015, 4:56 p.m.
very nice recipes
Mamatha
June 27, 2013, 12:36 p.m.
At what stage should curds be added. Would like to try this recipe very soon.
Tarla Dalal
June 27, 2013, 12:36 p.m.
Hi Mamatha, please go through step 2, it says to add curds there. Do try the recipe and share your feedback with us. Happy Cooking!!!
