indianEasyveganvegetariandairy freenut free

Pumpkin Sabzi

Name: Pumpkin Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g pumpkin (peeled, de-seeded, and cubed); 1 tbsp oil; 0.5 tsp cumin seeds; 2 pcs green chili (slit lengthwise); 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.25 tsp salt; 1 tsp jaggery (grated, or brown sugar); 2 tbsp water (for steaming the pumpkin); 2 tbsp coriander leaves (fresh, finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

A simple, everyday dry curry where tender pumpkin cubes are cooked with mild spices and a touch of jaggery. The natural sweetness of the pumpkin shines through, balanced by a gentle hint of chili and the earthiness of cumin. Ready in under 30 minutes, this home-style sabzi pairs beautifully with roti or dal rice.

PREP

10m

COOK

15m

SERVES

1 KATORI

73 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the pumpkin.
Trim the top and bottom off a 500g wedge of pumpkin. Stand it upright, slice away the skin, and scoop out the seeds. Cut the flesh into even 1-inch cubes.
temper · ~1 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.
2.Add cumin seeds, asafoetida, and green chili. Sauté until the seeds crackle (30-40 seconds).
TIPDon't rush the cumin—wait for the aroma to bloom. It releases the oil-soluble flavors that will coat the pumpkin.
saute
Bloom the spices.
Lower the heat slightly. Add turmeric powder, red chili powder, and coriander powder. Stir quickly for 10-15 seconds just until fragrant, taking care not to burn the powdered spices.
mix · ~2 min
Add the pumpkin and season.
Tip the cubed pumpkin into the pan. Sprinkle in the salt and jaggery. Toss everything together so the pumpkin is evenly coated with the spice mixture and begins to glisten.
simmer · ~13 min
Cover and cook until tender.
1.Sprinkle 2 tablespoons of water over the pumpkin.
2.Cover the pan with a tight-fitting lid and reduce heat to low.
3.Let the pumpkin steam for 12-15 minutes. Check halfway, stirring once, to ensure it isn't sticking.
4.The sabzi is ready when a knife slides easily into a cube but it still holds its shape.
TIPThe pumpkin will release its own moisture. Don't add too much water—this is a dry curry, and excess liquid will make it mushy.
garnish · ~1 min
Finish and serve.
Remove the lid. Stir gently to coat the soft pumpkin in any remaining spice residue. Transfer to a serving bowl, scatter with fresh coriander leaves, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm, sweet pumpkin variety like Kaddu or Red Kuri for best texture and flavor.
2
Cut pumpkin cubes into even 1-inch pieces to ensure uniform cooking without mushiness.
3
Do not skip the asafoetida—it adds a subtle onion-garlic depth that complements the pumpkin's sweetness.
4
Check doneness by piercing a cube with a knife; it should slide in easily but the cube should still hold its shape.
5
For a drier finish, remove the lid for the last 2-3 minutes of cooking to let excess steam escape.
6
Leftover sabzi can be refrigerated for up to 2 days; reheat gently in a pan to avoid turning mushy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1/2 tbsp and use a non-stick pan; the pumpkin's own moisture will still cook it tenderly, cutting fat without sacrificing flavor.

high protein

High-protein

Add 1/2 cup of boiled chickpeas or chana dal along with the pumpkin for a more substantial, protein-rich meal.

jain

Jain

Omit asafoetida (or use a Jain-friendly hing substitute), skip the green chili, and replace jaggery with an equal amount of sugar to keep it fully plant-based and Jain-compliant.

vegan