Delicious Pumpkin Sabzi Recipe (Indian-Spiced Pumpkin Curry)
25 minutes
764 reads
About Delicious Pumpkin Sabzi Recipe (Indian-Spiced Pumpkin Curry)
Warm up your taste buds with this vibrant and flavorful Pumpkin Sabzi, a delightful Indian pumpkin curry. Tender pumpkin cubes are expertly sautéed with aromatic garlic, ginger, and a touch of fenugreek seeds, creating a subtly sweet and warmly spiced dish. The addition of chana dal adds a delightful texture and a boost of protein.This wholesome and satisfying Pumpkin Sabzi is perfect as a side dish or a light main course, served with soft rotis, naan, or steamed rice. The unique blend of spices and textures makes it a standout addition to your weekly meal plan – a healthy and comforting twist on classic Indian cuisine.Easy to make with readily available ingredients, this recipe is perfect for weeknight dinners or special occasions. Prepare to be amazed by the depth of flavor in this simple yet extraordinary dish!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables & Pumpkin
- 500 gm Pumpkin peeled, and cubed, seeded
Spices & Aromatics
- 2 clove Garlic minced
- 1 inch Ginger minced
- 1/2 tsp Fenugreek Seeds methi dana
- 2 Chili whole, or adjust to taste, red
- 1.5 tsp Salt or to taste
- 1 tsp Jaggery or granulated sugar
- 1 tsp Dry Mango Powder dried mango powder
- 1 tsp Chili Powder adjust to taste, red
- 1/2 tsp Turmeric Powder haldi
- 2 tsp Coriander Powder dhania
Legumes & Grains
- 1 tbsp Split Chickpea split chickpeas
Other Ingredients
- 1 tbsp Vegetable Oil
- 2 tbsp Coriander chopped, for garnish
Instructions
Prepare the Pumpkin
- Peel, wash, and cube the pumpkin into approximately 1-inch pieces.
Sauté Aromatics & Spices
- Heat the oil in a wok or a non-stick pan over medium heat. Add the fenugreek seeds and chana dal; sauté for 1 minute until fragrant.
Add Spices and Pumpkin
- Add the whole red chilies and sauté for 30 seconds. Add the minced garlic and ginger; sauté for another minute until fragrant. Stir in the turmeric powder, coriander powder, and red chili powder. Immediately add the pumpkin cubes.
Simmer and Cook
- Mix well, add salt, cover, and cook over low heat for 10-15 minutes, or until the pumpkin is tender. Stir occasionally to prevent sticking.
Finish and Garnish
- Remove the lid, stir in the jaggery (or sugar) and amchur powder. Mix thoroughly. Switch off the heat.
Serve
- Garnish with freshly chopped coriander leaves. Serve hot with rotis, naan, or rice.
Recipe Notes
Expert Tips for the Best Pumpkin Sabzi
- For a richer flavor, lightly roast the pumpkin cubes in the oven before adding them to the pan.
- Adjust the amount of red chili according to your spice preference. You can also use a blend of green chilies and red chilies for a more complex flavor profile.
- If your pumpkin is particularly watery, increase the cooking time slightly to allow the excess moisture to evaporate.
- For a creamier sabzi, stir in a tablespoon of coconut milk or cream at the end of cooking.
Related Posts You May Like
Recipe Nutrition
Calories: 44kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgFiber: 1g
Hem Lata Srivastava
Articles: 200
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so appetizing! Thank you.
This is so tempting! Thank you.
What a flavorful dish! Thanks for sharing.