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Kale Chane aur Kaddu ki Sabzi
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5 from 1 vote

Kale Chane aur Kaddu ki Sabzi

Kale Chane aur Kaddu ki Sabzi is a popular sabzi served with crispy hot kachoris you can enjoy for breakfast or for any meal with the simple pumpkin cooked with black chickpeas.
Course Main Dish – Gravies
Cuisine Uttar Pradesh
Keyword Easy Side Dish, Healthy Side Dish
By Cook Method Pressure Cooker
Occasion Lunch Box
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 8 hours
Total Time 8 hours 30 minutes
Servings 4 people
Calories 268kcal
Author Srivalli

Ingredients

For the Coarse Paste

  • 3 to 4 Green Chilies
  • 1 inch Ginger
  • 4 cloves Garlic
  • 2 Dried Red Chilies

For the Gravy

  • 3/4 cup Black Chickpea
  • 1 cup Pumpkin
  • 1 tablespoon Cooking Oil you can use mustard oil if you are used to it.
  • A Pinch Asafeodida / Hing
  • 1/8 teaspoon Fenugreek Seeds / Methi
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • A Pinch Turmeric Powder
  • 1/8 teaspoon Dry Mango Powder / Amchur Powder
  • Salt to Taste

Instructions

Prep

  • Wash and soak black chickpeas overnight. When ready to make the sabzi, change the water a couple of times, and pressure cook with enough water for 2 to 3 whistles.
  • Since the pumpkins are very soft to get cooked, I normally pressure cook the chana separately.
  • Make a coarse paste of green chilies, ginger, garlic, and dry chilies.
  • Peel the hard outer skin of the mature pumpkin and cube it into 2 cm dimensions. I must have used about 1 cup or approx 200 gm.

Making the gravy

  • In a pressure cooker, add oil, next the hing, methi seeds, and other whole spices all together at the same time.
  • Saute and let them splutter to give an aromatic smell. Take care not to burn them.
  • Now add the coarse paste and turmeric powder and let the mixture get fried well. Saute for a few minutes.
  • Once the spices are sauteed, add the cooked kale chane along with salt and the cubed pumpkin, about a cup of water, and pressure cook the sabzi for about 1 to 2 whistles.
  • Let the pressure fall down, remove the lid, slightly mash the pumpkin, and add amchur powder to taste and serve immediately with pooris.

Nutrition

Calories: 268kcal | Carbohydrates: 28g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 129mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 39mg | Calcium: 89mg | Iron: 4mg
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