Prep time: 10 minutes

Cook time: 18 minutes

Serves: 4 as a part of meal

Calories: 420

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The sweetness of pumpkin when combined with some simple spices, flavoured with stems of coriander (cilantro), ginger and onions make for the perfect side to any vegetarian Indian meal.


  • 2 cups diced pumpkin (about ½ a small orange pumpkin)
  • ½ teaspoon cumin
  • ½ teaspoon fenugreek (optional)
  • 1 tablespoon grated ginger
  • 3 tablespoons finely chopped onion (about ½ a small onion)
  • 2 green chilies (whole)
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon red chili, ground
  • 2 tablespoons chopped coriander stems
  • ½ cup water
  • ½ teaspoon sugar
  • chopped coriander for garnish (optional)
  • 2 tablespoons vegetable oil Click here to buy



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  1.  Heat oil in a wok or frying pan on medium heat. When hot, add cumin and fenugreek and allow to sizzle for 1 minute. Add ginger, stir and add onions. Allow onions to cook until they are translucent and start turning golden on edges, about 2 minutes.
  2. Add diced pumpkin, green chilies, salt, turmeric, ground red chili, and coriander stems to the pan. Stir-fry for 2 minutes.
  3.  Add the water, lower heat to simmer, and cover. Allow to cook for 10 minutes covered, stirring occasionally.
  4.  Uncover; add sugar and cook for another two minutes, ensuring pumpkin is tender.
  5.  Garnish with coriander leaves, serve hot with naan, chapatti or rice.


Critical Ingredients:

If you are unable to get fenugreek seeds, leave them out. If green chilies are unavailable, you can just use chili powder as in the recipe, and drop the chilies.



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