Pumpkin & Spinach Sabzi Recipe – Authentic Indian Vegetable Dish

Last Updated on 2 months by Neha Deshmukh

Pumpkin & Spinach Sabzi Recipe – Authentic Indian Vegetable Dish

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian vegetable dish, you have to try this Pumpkin & Spinach Sabzi. It’s a staple in many Indian homes, and honestly, it’s one of those recipes I first made when I was starting to learn my way around the kitchen – and it’s been a favorite ever since! It’s packed with goodness, tastes amazing with roti or rice, and is perfect for a weeknight meal.

Why You’ll Love This Recipe

This Pumpkin & Spinach Sabzi (sabzi simply means vegetable dish!) is a winner for so many reasons. It’s quick to put together – ready in about 30 minutes. The combination of sweet pumpkin, earthy spinach, and warm spices is just divine. Plus, it’s a fantastic way to get your veggies in! It’s also naturally gluten-free and easily adaptable to be vegan.

Ingredients

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

• 1 lb (450g) pumpkin, peeled and cubed
• 7 oz (200g) spinach, chopped
• 1 red onion, sliced
• 3 garlic cloves, chopped (or 2 tbsp minced garlic)
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 0.25 teaspoon bay leaves
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 0.5 teaspoon fennel powder
• 2 teaspoon chili powder (adjust to your spice preference!)
• 1 cup (240ml) water
• Ghee (optional, for drizzling – about 1 tablespoon)

Ingredient Notes

Let’s talk ingredients! Fennel seeds and cumin seeds are the backbone of so many Indian dishes, and they really add a lovely aromatic base to this sabzi. Don’t skip them!

As for the pumpkin, you can use any variety that’s good for cooking. In India, we often use kashmiri pumpkin (also known as red pumpkin or kaddu) which has a beautiful sweetness. But butternut squash, kabocha squash, or even a good quality Hubbard squash work wonderfully too. Just make sure it’s a firm, dense pumpkin.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a tablespoon or two of oil in a pan over medium heat. Once hot, add the fennel seeds, cumin seeds, and bay leaves. Let them sizzle for about 30 seconds until they become fragrant – you’ll know it when you smell that amazing aroma!
2. Add the sliced red onion and salt. Sauté for about 3 minutes, until the onions soften and start to turn translucent.
3. Stir in the chopped garlic and pumpkin pieces. Add the cumin powder, fennel powder, and chili powder. Cook for another 4 minutes, stirring occasionally, so the pumpkin gets nicely coated in the spices.
4. Pour in 1 cup of water. Cover the pan and let it simmer for about 15 minutes, or until the pumpkin is tender and easily pierced with a fork.
5. Add the chopped spinach and cook until it wilts, about 2-3 minutes. Give it a good stir and adjust the salt to your taste.
6. If you like, drizzle a little ghee over the sabzi for extra richness. Mix well and serve warm with steamed rice or roti.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the pumpkin in batches to ensure it browns nicely.
• A pinch of asafoetida (hing) along with the fennel and cumin seeds adds a lovely depth of flavor.
• For a more intense flavor, dry roast the cumin and fennel seeds in a pan for a minute before adding them to the oil.

Variations

• Potato & Pumpkin Sabzi: My mom always adds diced potatoes along with the pumpkin for a heartier dish.
• Tomato Twist: Add a chopped tomato along with the pumpkin for a tangy flavor.
• Green Chili Heat: Add a chopped green chili along with the garlic for an extra kick. My friend, Priya, swears by this!

Vegan Adaptation

This recipe is super easy to make vegan! Simply skip the ghee at the end. You can use a neutral oil like sunflower or canola oil instead.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that any spices you’re using haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to 1/2 teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder.
• Hot: Use 2 teaspoons or more of chili powder, or add a chopped green chili.

Festival Adaptations (Navratri, Diwali)

This sabzi is a great addition to your Navratri or Diwali thali! It’s a simple, satisfying vegetable dish that complements the other festive foods beautifully.

Serving Suggestions

This Pumpkin & Spinach Sabzi is fantastic with:

• Steamed rice
• Roti or chapati (Indian flatbread)
• Dal (lentil soup)
• A side of yogurt (raita)

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 type of pumpkin is best for this sabzi?

Kashmiri pumpkin (red pumpkin) is traditional, but butternut squash, kabocha squash, or Hubbard squash all work well.

Can I use frozen spinach in this recipe?

Yes, you can! Just thaw the frozen spinach and squeeze out any excess water before adding it to the pan.

How can I adjust the spice level of this dish?

Adjust the amount of chili powder to your liking. You can also add a chopped green chili for extra heat.

What is the best way to serve Pumpkin & Spinach Sabzi?

Serve it warm with steamed rice, roti, or dal. A side of yogurt (raita) is also a great addition.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!