Pumpkin & Sweet Potato Sabzi Recipe – Authentic Bengali Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Pumpkin & Sweet Potato Sabzi Recipe – Authentic Bengali Vegetable Curry

Hey everyone! If you’re anything like me, you absolutely love a good sabzi – a flavorful, comforting vegetable dish that just feels like home. Today, I’m sharing a recipe that’s been a family favorite for generations: Pumpkin & Sweet Potato Sabzi. It’s a beautiful blend of sweet, earthy, and subtly spicy flavors, and it’s surprisingly easy to make. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This isn’t just another vegetable curry. This Pumpkin & Sweet Potato Sabzi is a taste of Bengal, packed with unique flavors and textures. It’s a wonderfully warming dish, perfect for a cozy weeknight dinner or a festive gathering. Plus, it’s a fantastic way to get your veggies in! It’s a little different from your typical aloo gobi (potato and cauliflower) – the pumpkin and sweet potato add a lovely sweetness that balances the spices beautifully.

Ingredients

Here’s what you’ll need to create this delicious sabzi:

• 11.45 oz (approx. 325g) Pumpkin, peeled and cubed
• 8.75 oz (approx. 250g) Eggplant, cubed
• 11.7 oz (approx. 330g) Cabbage, roughly chopped
• 4.85 oz (approx. 140g) Sweet Potato, peeled and cubed
• 5.45 oz (approx. 155g) Flat green beans, trimmed and cut into chunks
• 1 tablespoon (15ml) Cumin seeds
• 1 tablespoon (15ml) Coriander seeds
• 1 tablespoon (15ml) Fennel seeds
• 2 tablespoons (30ml) Mustard oil
• 1 tablespoon (15ml) Paanch Phoron (five-spice mix)
• 2 dry red chilies
• 1 teaspoon (5ml) Salt (or to taste)
• ?? teaspoon Sugar (start with ½ tsp, adjust to taste)
• ?? teaspoon Turmeric powder (start with ¼ tsp, adjust to taste)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe special:

• Mustard Oil: This is the oil for authentic Bengali cooking. It has a pungent aroma that mellows out when heated and adds a unique flavor. Don’t be scared of it! If you absolutely can’t find it, see the FAQs for alternatives.
• Paanch Phoron: This Bengali five-spice blend is a game-changer. It typically contains fenugreek, nigella, cumin, mustard, and fennel seeds. It adds a wonderful depth of flavor. You can usually find it at Indian grocery stores.
• Cumin, Coriander & Fennel Seeds: Roasting and grinding these seeds yourself makes a huge difference. It releases their essential oils and creates a much more fragrant and flavorful spice powder. A mortar and pestle works great, but a spice grinder is even easier! This blend is a cornerstone of Bengali cuisine, and you’ll find it in many dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Peel the pumpkin and sweet potato, trim the green beans, and cut everything into slightly larger than bite-sized chunks. This helps them hold their shape during cooking.
2. Now, let’s make that spice powder. Dry roast the cumin, coriander, and fennel seeds in a pan for just a few seconds – you’ll smell them become fragrant. Grind them into a powder using a mortar and pestle or a spice grinder. Set aside.
3. Heat the mustard oil in a large, heavy-bottomed pan over medium heat. Add the Paanch Phoron and dry red chilies. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
4. Add the pumpkin and sweet potato chunks to the pan. Season with salt, a little sugar (we’ll adjust later), and turmeric. Stir well, cover the pan, and cook for about 10 minutes, stirring once or twice to prevent sticking.
5. Next, add the eggplant, cabbage, and green beans. Stir everything together, cover, and cook for another 5 minutes, or until the vegetables start to soften.
6. Sprinkle the roasted spice powder over the vegetables. Toss to combine, ensuring everything is nicely coated. Cook for another 2 minutes, allowing the flavors to meld.
7. Give it a final taste and adjust the salt and sugar if needed. Remember, you want a balance of sweet, savory, and spicy! Serve warm.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• A heavy-bottomed pan is essential to prevent sticking and ensure even cooking.
• Don’t skip the roasting of the spices – it really elevates the flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your Paanch Phoron doesn’t contain any unexpected ingredients.
• Spice Level Adjustment: If you like it spicy, add another dry red chili or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the chilies.
• Festival Adaptations: This sabzi is often made during festivals like Durga Puja (Pujo) and Diwali. My aunt always adds a handful of peanuts for extra crunch during Pujo!

Serving Suggestions

This Pumpkin & Sweet Potato Sabzi is fantastic served with Khichuri (a comforting lentil and rice dish) or plain steamed rice. A side of dal (lentil soup) and a simple yogurt raita would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Paanch Phoron and where can I find it? Paanch Phoron is a Bengali five-spice blend. You can find it at most Indian grocery stores, or online.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. The flavor won’t be quite the same, but it will still be delicious.
• How do I adjust the sweetness in this sabzi? Start with ½ teaspoon of sugar and add more to taste. The sweetness of the pumpkin and sweet potato will vary, so adjust accordingly.
• What is the best way to grind the spices? A spice grinder is the easiest option. If you’re using a mortar and pestle, grind the spices in batches for a finer powder.
• Can this sabzi be made ahead of time? Yes! You can prep the vegetables and grind the spices ahead of time. Store them separately and cook the sabzi just before serving.

Enjoy! I hope this recipe brings a little bit of Bengal to your kitchen. Let me know how it turns out in the comments below!