indianEasyveganvegetariangluten freedairy free
Soft Pumpkin Sabzi
RATING
0.0/5
TASTE SCORE
8/10
A comforting and mildly spiced North Indian dish where tender pumpkin is cooked with everyday spices. This sweet and tangy sabzi is light, healthy, and comes together quickly, making it a perfect everyday meal.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
88
88
CALORIES · 1 SERVING
Protein1g · 5%
Carbs5g · 23%
Fat7g · 72%
Fiber1g
Sugar2g
Saturated fat0g
Cholesterol0mg
Sodium151mg
Potassium165mg
Phosphorus24mg
METHOD · 7 STEPS
Make the tempering.
- Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking to remove its pungency, then cool slightly.
- Reheat the oil on medium and add the cumin seeds.
- Let the seeds crackle and become fragrant, which should take about 30 seconds.
TIPHeating mustard oil properly is key. It should be heated until just smoking to mellow its sharp flavor.Sauté the aromatics.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the grated ginger and cook for another minute until the raw smell disappears.
- Stir in the chopped tomato and cook until it becomes soft and pulpy.
Add the spice powders.
- Lower the heat and add the turmeric powder, red chili powder, and coriander powder.
- Stir continuously and cook for about 1 minute until the spices are fragrant and the oil starts to separate from the masala.
TIPCooking the spices on low heat prevents them from burning and brings out their maximum flavor.Cook the pumpkin.
- Add the cubed pumpkin and salt to the pan.
- Mix well to coat the pumpkin pieces with the spice masala.
- Pour in the water, stir, and bring to a simmer.
- Cover the pan and cook on low to medium heat for 10-15 minutes, or until the pumpkin is fork-tender.
Finish the sabzi.
- Once the pumpkin is cooked, gently mash a few pieces with the back of your spoon. This helps to thicken the consistency.
- Add the sugar and amchur (dry mango powder).
- Mix everything well and cook for another 2 minutes, allowing the flavors to meld.
TIPDon't mash all the pumpkin; leaving some chunks provides a nice texture to the dish.Garnish and serve.
Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final stir.
Serve the sabzi.
Serve the soft pumpkin sabzi hot with rotis, parathas, or as a side dish with dal and rice.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a pumpkin that is ripe and has a bright orange flesh for the best sweet flavor.
- 2For a creamier texture, you can add 1-2 tablespoons of coconut milk at the end of cooking.
- 3If you don't have amchur, you can use 1 teaspoon of lemon juice, added after turning off the heat.
- 4This sabzi tastes even better the next day as the flavors have more time to develop.
- 5You can also add a pinch of garam masala at the end for extra warmth and aroma.
QUESTIONS?
Frequently asked questions
Yes, it is a very healthy dish. It's low in calories and fat, rich in Vitamin A from the pumpkin, and provides dietary fiber. It's an excellent choice for a light and nutritious meal.
PAIRS WELL WITH
Complete meals featuring this recipe
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