This Peanut Pumpkin Sabzi will change the way you think about pumpkin sabzis altogether! We cook diced pumpkin stir fry style and spice it with sambar powder and peanuts – and the result is a dish that’s really aromatic with a great pairing of textures.
I’ve grown up always eating pumpkin in the form of that khatta meetha mashed kaddu sabzi that we usually make around festivals, so for the longest time, that’s all I knew a pumpkin sabzi to be.
This Peanut Pumpkin Sabzi became a refreshing change because it’s made dry-style with diced pumpkin that’s tossed in Indian aromatics and the super flavourful sambar powder, and then finished with some crushed peanuts. Now, this is the only way we make pumpkin at home!!
I pair this kaddu ki sabzi with some piping hot moong dal and fresh rotis for the best lunch ever. Simple is so so good! You have got to try this out to spice up your weekday meals (and find out just how interesting a pumpkin sabzi can be!)
Ingredients you’ll need to make Peanut Pumpkin Sabzi
- Pumpkin: with skin, diced. Any type of tender fresh yellow or orange pumpkin will work here. Note that after cooking the size of the cubes will shrink slightly so you can cut the pieces accordingly.
- Onion: sliced, to add body and flavour to the dish
- Garlic: chopped
- Curry Leaves: I love the flavour this adds to the sabzi. Don’t skip this!
- Whole Dry Red Chillies
- Urad Dal: This dish is all about adding interesting textures and flavours throughout the cooking process and urad dal adds a nice crunch
- Chana Dal: for texture and flavour
- Sambar Powder: This is a key ingredient for this recipe. I love sambar powder because its such a versatile spice mix that really packs in a punch. The tang it adds to the kaddu goes a long way here.
- Crushed Peanuts: Roasted and crushed with a mortar pestle. If running this in a food processor or mixer grinder, keep an eye so it doesn’t become a powder or paste
- Chopped Coriander: for a pop of freshness
How to make Peanut Pumpkin Sabzi
1. Heat oil in a pan. Add mustard seeds, jeera seeds, urad dal, and chana dal.
2. Once the mustard and jeera start spluttering, add whole red chillies, curry leaves, garlic, and onions. Sauté until the onions turn pink.
3. Add pumpkin, salt, turmeric, and mix. Add ¼ cup of water.
4. Cover, and cook for 8-9 minutes until the pumpkin becomes tender.
5. Add sambar powder and mix well. If it feels too dry, add another splash of water, cover, and cook for an additional 3 minutes.
6. Finally, add crushed peanuts and chopped coriander. Toss well for a minute or two. Serve the Peanut Pumpkin Sabji hot. Enjoy!
Frequently Asked Questions
We traditionally pressure cook pumpkin in Indian cooking but steaming it (in a covered pan) will totally tenderize the pumpkin, no worries at all! You must let it cook for 8-9 minutes and check the tenderness with a fork.
I think MTR sambar powder works great, but you can also use Everest, MDH, etc.
I’ve tried this with Rasam Powder and Pav Bhaji masala and both taste amazing! Replace with the same quantity.
Give this Peanut Pumpkin Sabzi a go and you’ll be surprised how many times it makes a comeback in your weekly meal plans. It’s a recipe that you’ll frequently see on mine when I share them over on my Instagram!
If you’ve got any game-changing pumpkin preparations to share (or any dear recipe that you hold!), submit them as an entry to our Passed-On Recipes Cooking Club! You can find out about it here and be in the running for an Amazon Gift Voucher worth Rs. 7000!
LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
Peanut Pumpkin Sabji
Roasted peanuts, sambar powder and tenderly cooked pumpkin make this sabzi a match made in heaven!
Servings: 4 people
Heat oil in a pan. Add mustard seeds, jeera seeds, urad dal, and chana dal. Once the mustard and jeera start spluttering, add whole red chillies, curry leaves, garlic, and onions. Sauté until the onions turn pink.
Add pumpkin, salt, turmeric, and mix. Add ¼ cup of water, cover, and cook for 8-9 minutes until the pumpkin becomes tender.
Add sambar powder and mix well. If it feels too dry, add another splash of water, cover, and cook for an additional 3 minutes.
Finally, add crushed peanuts and chopped coriander. Toss well for a minute or two. Serve the Peanut Pumpkin Sabji hot. Enjoy!
Calories: 234kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 812mg | Potassium: 697mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10948IU | Vitamin C: 86mg | Calcium: 70mg | Iron: 2mg
#Peanut #Pumpkin #Sabzi #Food #Story