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

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

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.

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

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.

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.

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.