This pumpkin and fenugreek stir-fry is a gentle, homestyle vegetable dish with balanced flavours. The natural sweetness of pumpkin pairs beautifully with the slight bitterness of fresh fenugreek leaves, creating a comforting everyday sabzi.
It is commonly cooked as a side dish for lunch or dinner and works especially well with simple dal and roti. This recipe uses minimal spices and clear steps, making it ideal for home cooks who prefer light, nourishing meals.
Recipe Information
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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400 g pumpkin, peeled and cut into small cubes
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1 packed cup fresh fenugreek leaves, finely chopped
Tempering and seasoning
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2 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon cumin seeds
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1 small onion, finely sliced
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2 garlic cloves, finely chopped
Spices
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¼ teaspoon turmeric powder
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½ teaspoon coriander powder
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¼ teaspoon red chilli powder, adjust to taste
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Salt to taste
Finishing
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1 teaspoon lemon juice
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Fresh coriander leaves, chopped
Step-by-Step Method
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Wash the fenugreek leaves thoroughly and chop them finely. Set aside.
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Heat the oil in a wide pan over medium heat.
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Add the mustard seeds and allow them to crackle.
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Add the cumin seeds and stir for a few seconds until aromatic.
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Add the sliced onion and cook for 4 to 5 minutes until soft and lightly golden.
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Stir in the chopped garlic and cook for 30 seconds, taking care not to brown it.
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Add the pumpkin cubes and mix well with the onion mixture.
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Sprinkle in the turmeric, coriander powder, red chilli powder, and salt. Stir gently.
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Cover the pan and cook on low heat for 10 minutes, stirring once halfway through.
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Add the chopped fenugreek leaves and mix evenly.
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Cover again and cook for another 5 to 7 minutes until the pumpkin is tender but not mushy.
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Turn off the heat and drizzle with lemon juice. Mix gently.
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Garnish with fresh coriander before serving.
Cooking Tips
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Cut the pumpkin into even-sized pieces so it cooks uniformly.
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Fenugreek leaves reduce in volume quickly, so do not overcook them.
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If pumpkin starts sticking, sprinkle a tablespoon of water instead of adding more oil.
Variations
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Less bitter: Add a small pinch of sugar if fenugreek tastes too strong.
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Vegan: This recipe is naturally vegan.
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No fenugreek: Replace with spinach if fresh methi is unavailable.
Serving Suggestions
Serve this stir-fry with warm chapatis, plain rice, or alongside dal for a simple Indian meal. It is best enjoyed fresh and hot.
Storage and Reheating
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat gently in a pan on low heat or in the microwave until warmed through.
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Freezing is not recommended as pumpkin softens too much after thawing.
