Pumpkin Stir Fry or Indian Style Pumpkin Fry (also known as kaddu ki sabzi) is a quick and easy recipe that combines the natural sweetness of pumpkin with savory flavors. This kaddu sabzi — a dry pumpkin fry — is one of the most common everyday Indian side dishes, particularly popular in Bengali and North Indian households.
As the fall season approaches, I'm seeing an increase in the number of pumpkin recipes available online. Pumpkin is considered a seasonal harvest in many nations, particularly in the United States. Pumpkins are often harvested from late summer to fall, making them abundant during the autumn season.
However, in tropical country like India, we get pumpkin throughout the season and prepare varieties of Indian style pumpkin recipes. This pumpkin stir fry is one of such easy and quick recipes that works beautifully as a lunchbox recipe.
Find more stir fry recipes: Garlic Spinach Stir Fry, Zucchini Stir Fry, Garlic Broccoli Stir Fry, String Beans Stir Fry, Bengali Style Kumror Chokka
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Why should you make this stir fry recipe?
This stir fry recipe is
- Made with few ingredients
- Easy to prepare
- Ready in under 30 minutes
- Budget friendly
- Vegan and gluten-free
Ingredients
Pumpkin: The key ingredient of this recipe is pumpkin. Yellow pumpkin or kaddu has slight sweet taste and rich in nutrients like vitamin A and beta carotene, making this a nutritious everyday side dish.
Spice Powders: Turmeric Powder and Salt
Whole Spices: Cumin Seeds, Dry Red Chili
Oil: Vegetable oil
Instructions
Unlike pumpkin curry, this stir fry uses no added water — the pumpkin cooks in its own natural moisture, resulting in a dry, flavorful dish with a slightly firm texture. Learn this easy pumpkin stir fry recipe by following step-by-step instructions.
Take the portion of the pumpkin, peel the skin and remove the seeds.
After that, cut the pumpkin into pieces. I have made medium pieces (1 inch size with thickness between half cm to 1 cm). If you prefer mushy pumpkin stir fry, then cut the pumpkin thinner than the above-mentioned size.
Heat oil in a pan and add cumin seeds, dry red chili. Once the whole spices start crackling, add pumpkin pieces.
Sauté pumpkin for few minutes and then add salt and turmeric powder.
Now cook over medium heat for a few minutes, stirring occasionally. If necessary, place a lid on the pan, but cook carefully so the pumpkin remains tender without becoming mushy.
Press any pumpkin piece using a spatula to check if it has cooked.
Turn off the heat as soon as the pumpkin chunks become soft. The pumpkin stir-fry is now prepared.
Serving Suggestions
This Indian pumpkin stir fry is a delicious and healthy side dish that can be served as a main course or as an accompaniment to any Indian meal. This stir fry goes perfectly with any type of Indian flatbreads (especially with maida paratha). You can also have it with pav or bread. Sometimes we also have it as a side dish with rice.
Variations
Instead of pumpkin, you can use butternut squash or any other similar variety squash for this recipe.
For added spiciness, you may top the stir fry with chili flakes.
You can add other vegetables to the stir-fry, such as potatoes, capsicum, carrots, etc.
Adding soy sauce is a great way to deepen the flavor of pumpkin stir fry. You can also add a touch of sweetness to the stir-fry by using a tablespoon of honey or maple syrup.
You may also prepare several versions on the pumpkin stir fry using add ons, such as pumpkin stir fry with tofu, chicken, shrimp, or even with noodles.
Storage
Allow to cool stir fried pumpkin and store it in a dry cool airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave when required.
Top tip
- Make sure the pumpkin pieces are equal in size. This will help to cook more evenly.
FAQ
Pumpkin stir fry is completely different than pumpkin curry. In the stir fry we are using minimal spices and most importantly not adding any water to cook the ingredient.
Pumpkin curry, also called Kaddu ki Sabji, is prepared by cooking pumpkin with potatoes and adding spice powders such as asafoetida, cumin, coriander, dried mango, red chili, and garam masala. Unlike stie fry recipe, pumpkin curry is cooked by adding little water.
Yes, you can add onion and garlic to this stir fry, and they will enhance the flavor of the dish. However, I have kept it simple as no onion no garlic stir fry recipe.
To prevent the pumpkin from becoming mushy, cook it quickly over medium-high heat, avoid overcrowding the pan, and cut it into larger chunks so it holds its shape.
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Indian Style Pumpkin Stir Fry (Kaddu Sabzi)
Materials
- 400 gms Pumpkin
- 1 teaspoon Cumin Seeds
- ½ teaspoon Turmeric Powder
- 1-2 no Dry Red Chili
- 2-3 tablespoon Vegetable Oil
- Salt to taste
Instructions
- Heat oil in a pan and add cumin seeds, dry red chili.
- Once the cumin seeds and red chili start crackling, add the pumpkin.
- Sauté pumpkin for few minutes and add salt and turmeric powder.
- Now cover the pan with a lid and cook under medium flame for few minutes and stir in between.
- Press any pumpkin piece using a spatula to check if it has cooked.
- Once the pumpkin pieces turn tender, turn off the heat. Now pumpkin stir fry is ready.
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