Pumpkin Sabzi Recipe with Panch Phoron Masala

The Pumpkin Sabji with Panch Phoron Masala recipe is simple to make dish that requires no prior planning and gets done in no time at all. Make this for a quick weeknight dinner and serve along with phulka and kadhi.

Archana's Kitchen
Pumpkin Sabzi Recipe with Panch Phoron Masala
408 ratings.

The Pumpkin Sabji with Panch Phoron Masala recipe is simple to make dish that requires no prior planning and gets done in no time at all. The addition of mustard oil along with the panch-phoron masala brings out the intense flavor of this Pumpkin Sabzi. Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box.

Did You Know: Yellow pumpkin, is rich in beta-carotene, which helps generate Vitamin A in the body. It plays a vital role in maintaining your immune system, general growth, maintenance and development of the body as well as ensuring healthy vision. 

If you like this recipe, you can also try other Dry Vegetable recipes such as

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 500 grams Kaddu (Parangikai/ Pumpkin) , peeled and cut into cubes
  • 2 sprig Curry leaves
  • 2 Dry red chillies
  • 2 teaspoons Panch Phoran Masala
  • 1/4 teaspoon Turmeric powder (Haldi)
  • Salt
  • Mustard oil

How to make Pumpkin Sabzi Recipe with Panch Phoron Masala

  1. To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes.

  2. In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil.

  3. Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala. When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted.

  4. Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes. 

  5. Sprinkle some water over the pumpkin and turn the heat to low. Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender. Check the salt and spice levels at this stage and adjust to suit your taste.

  6. When the pumpkin is fully cooked, take the lid off and dry out the excess moisture. Stir in the freshly chopped coriander leaves and serve warm.

  7. Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box.

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Last Modified On Thursday, 08 August 2019 12:31
     
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