Petha Wadi Sabzi Recipe
A high protein North Indian Recipes recipe with badi (wadi), kaddu (parangikai/ pumpkin), onions - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making Petha Wadi Sabzi Recipe, in a pan heat oil
- 2
Add cumin seeds to hot oil and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 3
Once the cumin seeds have crackled add finely chopped onions and saute until translucent
onions - finely chopped(2)tomatoes - finely chopped(2)inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4)cumin seeds (jeera)(1 teaspoon) - 4
Add ginger, garlic and saute for a few seconds till the aromas come through
inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4) - 5
Once done add finely chopped tomatoes and cook until tomatoes turn mushy
onions - finely chopped(2)tomatoes - finely chopped(2)inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4) - 6
After the tomatoes are mushy and cooked add the spice powders, red chilli powder, coriander powder, turmeric powder along with salt, mix well to combine
tomatoes - finely chopped(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastecoriander (dhania) leaves - a few - 7
Add diced pumpkin, wadis and mix
- 8
Saute for 3 to 5 minutes
- 9
Add 1/2 to 3/4 cup water to the Petha Wadi Sabzi, cover and cook until pumpkin is cooked
- 10
Let the water evaporate and the sabzi come together
- 11
Turn off stove and transfer the sabzi to serving bowl
- 12
Garnish Petha Wadi Sabzi with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a few - 13
Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan, Kashmiri Style Paneer Masala and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for dinner
tomatoes - finely chopped(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Petha Wadi Sabzi Recipe
A high protein North Indian Recipes recipe with badi (wadi), kaddu (parangikai/ pumpkin), onions - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
To begin making Petha Wadi Sabzi Recipe, in a pan heat oil
- 2
Add cumin seeds to hot oil and allow it to crackle
cumin seeds (jeera)(1 teaspoon) - 3
Once the cumin seeds have crackled add finely chopped onions and saute until translucent
onions - finely chopped(2)tomatoes - finely chopped(2)inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4)cumin seeds (jeera)(1 teaspoon) - 4
Add ginger, garlic and saute for a few seconds till the aromas come through
inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4) - 5
Once done add finely chopped tomatoes and cook until tomatoes turn mushy
onions - finely chopped(2)tomatoes - finely chopped(2)inch ginger - finely chopped(1/2)cloves garlic - finely chopped(4) - 6
After the tomatoes are mushy and cooked add the spice powders, red chilli powder, coriander powder, turmeric powder along with salt, mix well to combine
tomatoes - finely chopped(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt - to tastecoriander (dhania) leaves - a few - 7
Add diced pumpkin, wadis and mix
- 8
Saute for 3 to 5 minutes
- 9
Add 1/2 to 3/4 cup water to the Petha Wadi Sabzi, cover and cook until pumpkin is cooked
- 10
Let the water evaporate and the sabzi come together
- 11
Turn off stove and transfer the sabzi to serving bowl
- 12
Garnish Petha Wadi Sabzi with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a few - 13
Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan, Kashmiri Style Paneer Masala and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for dinner
tomatoes - finely chopped(2)
Rate this recipe
