Pumpkin
This Pumpkin Masala is a sweet-spicy curry recipe made using yellow pumpkin and basic Indian spices. It is also known as ‘Kaddu ki Sabzi’ in North India, made in the Instant pot pressure cooker or stovetop. Vegan, gluten-free, keto, and low-carb recipe.
Pumpkin is a type of winter squash that belongs to the Cucurbitaceae family. Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. Pumpkin is high in vitamins A and C, which can help boost your immune system.
style pumpkin curry
Ingredients:
2 cups diced pumpkin
1 onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit lengthwise
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
Curry leaves
2 tablespoons oil
Fresh coriander leaves for garnish
Steps:
Heat oil in a pan or kadai over medium heat.
Add mustard seeds and let them splutter.
Add cumin seeds and sauté for a few seconds until fragrant.
Add chopped onions and green chilies. Sauté until onions turn translucent.
Add curry leaves and sauté for a minute.
Add chopped tomatoes and cook until they turn soft and mushy.
Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
Add diced pumpkin pieces to the pan and mix everything together.
Add salt to taste and mix well. Cover the pan and let it cook for about 10-15 minutes, stirring occasionally, until the pumpkin is tender.
Once the pumpkin is cooked through, garnish with fresh coriander leaves.
Serve hot with rice or roti.
Enjoy your South Indian style pumpkin curry.
Pumpkin halwa Recipe
Ingredients:
2 cups grated pumpkin
1 cup milk
1/2 cup sugar (adjust according to taste)
2 tablespoons ghee (clarified butter)
1/4 teaspoon cardamom powder
A handful of chopped nuts (almonds, cashews, pistachios)
Saffron strands (optional, for garnish)
Instructions:
Heat ghee in a pan on medium heat.
Add grated pumpkin to the pan and sauté until it becomes soft and cooked.
This will take about 8-10 minutes.
Once the pumpkin is cooked, add milk to the pan and mix well.
Cook the mixture on low heat until most of the milk evaporates and the pumpkin is soft and mushy.
Add sugar to the pan and mix well until it dissolves completely.
Continue cooking the halwa until it thickens and starts leaving the sides of the pan.
Add cardamom powder and mix well.
In a separate small pan, roast the chopped nuts in a little ghee until they turn golden brown.
Add these roasted nuts to the halwa and mix.
Garnish with saffron strands (if using).
Serve warm or cold, as per your preference.
Enjoy your delicious Pumpkin Halwa.
Pumpkin nutritional info
Pumpkins are low in calories and rich in vitamins and minerals. Here’s some basic nutritional information for 1 cup (245 grams) of cooked, boiled, or drained pumpkin:
Calories: 49
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 2 grams
Fat: 0.2 grams
Vitamin A: 245% of the Daily Value (DV)
Vitamin C: 19% DV
Potassium: 12% DV
Calcium: 2% DV
Iron: 6% DV
Pumpkins are particularly high in vitamin A, which is important for vision health, immune function, and skin health. They’re also a good source of fiber and contain antioxidants like beta-carotene.
Pumpkin halwa calories
The calorie content of pumpkin halwa can vary depending on the ingredients and the serving size. On average, one serving (about 100 grams) of pumpkin halwa can contain around 150-200 calories. However, this can vary based on factors such as the amount of sugar, ghee (clarified butter), and other ingredients used in the recipe.
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