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Kaddu Aur Aloo Ki Sabzi


Kaddu Aur Aloo Ki Sabzi

  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Remember to use only the green variety of pumpkin, or else the dish will become too sweet and not pair well with the potato mix.

Trivia Tadka

Kaddu Aur Aloo Ki Sabzi is a sweet-and-sour Rajasthani dish made using lots of spices and herbs that lend it a unique flavour. It is considered a delicious twist to the regular kaddu sabzi recipe common in all Rajasthani kitchens.


  • Pumpkin (kaddu), cubed (5 cups)
  • Potato, cubed (3 cups)
  • Tomato purée (2 tbsp)
  • Curd (dahi) (2 tbsp)
  • Bay leaves (tejpatta) (2)
  • Star anise (1)
  • Cloves (laung) (4)
  • Black cardamom (badi elaichi) (1)
  • Black cumin seeds (shahi jeera) (1 tsp)
  • Cumin seeds (jeera) (2 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • MTR Dhaniya Coriander Powder (1 tbsp)
  • Cumin (jeera) powder (½ tbsp)
  • MTR Haldi Turmeric Powder (½ tsp)
  • Dry mango powder (amchur) (1 tsp)
  • Sugar (1 tsp)
  • Oil (.)
  • Salt (to taste)


  • Heat oil in a kadhai. Next, toss in the tejpatta, laung, elaichi, star anise, kala jeera and jeera.
  • When the mix begins to sizzle, add in the MTR Lal/Mirch Red Chilli Powder, the MTR Dhaniya/Coriander Powder and the jeera powder. Mix well.
  • Next, add in the MTR Haldi/Turmeric Powder and stir again.
  • Then, toss in the kaddu and aloo. Mix well. After about a couple of minutes, add in the tomato purée, along with the curd. Mix well.
  • Next, pour in a cup of water. Cover and cook till the vegetables have become tender.
  • Finally, add in the amchur powder, salt and sugar. Mix well again.
  • Kaddu Aur Aloo Ki Sabzi is served best with singhare ki poori.


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