Pumpkin Sabzi Recipe – Easy Indian Pumpkin Curry with Mustard Seeds

Last Updated on 4 months by Neha Deshmukh

Pumpkin Sabzi Recipe – Easy Indian Pumpkin Curry with Mustard Seeds

Hey everyone! If you’re looking for a simple, comforting, and flavorful Indian vegetable dish, you absolutely have to try this Pumpkin Sabzi. It’s a recipe I’ve been making for years – I first stumbled upon it trying to use up a leftover pumpkin after Diwali, and it quickly became a family favorite. It’s wonderfully fragrant, subtly sweet, and comes together in under 30 minutes. Perfect for a weeknight meal!

Why You’ll Love This Recipe

This pumpkin sabzi is more than just easy; it’s packed with flavor thanks to a classic South Indian tempering of mustard seeds and curry leaves. It’s a lovely balance of sweet and savory, and the soft, melt-in-your-mouth pumpkin is just divine. Plus, it’s incredibly versatile – serve it with roti, rice, or even as a side with your favorite dal. Honestly, what’s not to love?

Ingredients

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

• 500 grams pumpkin, cut into cubes (about 2 cups)
• 1 medium onion, finely chopped
• 5 dry red chillies or 2-3 green chillies, slit
• 1 sprig curry leaves (about 15-20 leaves)
• 1 teaspoon black mustard seeds
• 1 tablespoon oil
• 2 tablespoons sugar or honey (I often use honey for a slightly floral note!)
• Salt to taste
• Fresh coriander leaves, for garnishing

Ingredient Notes

Let’s talk ingredients for a sec!

• Pumpkin: You can use any variety of pumpkin that’s readily available to you. In India, kashmiri pumpkin (also known as kumro in some regions) is traditionally used for its sweetness and vibrant color. But butternut squash or even red pumpkin work beautifully too.
• Mustard Seeds & Curry Leaves: This combination is key to the South Indian flavor profile. Don’t skip them! The mustard seeds pop and release their nutty aroma, while the curry leaves add a lovely citrusy fragrance.
• Chillies: Feel free to adjust the number of chillies based on your spice preference. I like using a mix of dry red chillies for a smoky heat and green chillies for a fresh kick.
• Sweetener: Sugar and honey both work wonderfully. Jaggery is another fantastic option (more on that in the FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – this is important, as it releases their flavor!
2. Add Aromatics: Once the mustard seeds have spluttered, add the chopped onion, chillies, and curry leaves. Sauté until the onions soften and turn translucent, about 5-7 minutes.
3. Introduce the Pumpkin: Add the pumpkin cubes to the pan. Stir well to coat them with the spiced oil.
4. Season & Simmer: Add the sugar (or honey) and salt. Give everything a good stir. Now, cover the pan and let it simmer for 15-20 minutes, or until the pumpkin is tender. If it starts to stick, add a splash of water – just a tablespoon or two.
5. Garnish & Serve: Once the pumpkin is cooked through, garnish with fresh coriander leaves. Serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, cook the pumpkin in batches to ensure it cooks evenly.
• Gentle Stirring: Be gentle when stirring the pumpkin, as it can break down easily.
• Taste as you go: Adjust the salt and sugar/honey to your liking.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this sabzi. About 200 grams of potatoes work perfectly.
• With Peas: A handful of frozen peas added in the last 5 minutes of cooking adds a lovely sweetness and pop of color.
• Spiced Up: For a more complex flavor, add a pinch of turmeric powder, cumin powder, and coriander powder along with the pumpkin.

Vegan Adaptation

This recipe is already naturally vegan if you use sugar instead of honey! Just double-check your sugar source to ensure it hasn’t been processed with bone char.

Spice Level Adjustment (Mild to Medium-Spicy)

• Mild: Reduce the number of chillies to 2-3 green chillies, or remove the seeds before adding them.
• Medium-Spicy: Use 5-6 dry red chillies or 3-4 green chillies.

Festival Adaptation (Navratri/Diwali – Fasting Friendly with adjustments)

During Navratri or other fasting periods, you can make this sabzi fasting-friendly by:

• Substituting Sugar: Use rock sugar (misri) instead of regular sugar.
• Omitting Onion & Garlic: While traditional recipes often include onion, you can skip it during fasting.

Gluten-Free

This recipe is naturally gluten-free!

Serving Suggestions

This pumpkin sabzi is incredibly versatile. Here are a few ideas:

• With Roti: A classic pairing!
• With Rice: Serve it alongside a simple dal and rice for a complete meal.
• With Dal: It’s a wonderful accompaniment to any lentil dish.
• As a Side Dish: It makes a lovely side dish for a larger Indian spread.

Storage Instructions

Leftover pumpkin sabzi 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

(1) What type of pumpkin is best for this sabzi?

As I mentioned earlier, kashmiri pumpkin is traditional, but butternut squash or red pumpkin work great too! Choose a pumpkin that’s sweet and has a firm texture.

(2) Can I use jaggery instead of sugar or honey?

Absolutely! Jaggery adds a lovely caramel-like flavor. Use about 2-3 tablespoons of grated jaggery.

(3) How can I adjust the spice level of this dish?

Easily! Reduce or increase the number of chillies, or remove the seeds from the chillies for a milder flavor.

(4) Can this pumpkin sabzi be made ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together.

(5) What is the significance of mustard seeds in this recipe?

Mustard seeds are a staple in South Indian cuisine. They’re believed to have digestive properties and add a unique, nutty flavor to dishes. The popping of the seeds in hot oil is also considered auspicious.

(6) Can I add other vegetables to this pumpkin sabzi?

Definitely! Potatoes, peas, and even beans would be delicious additions.