Step 1: Select ripe pumpkin and basic Indian spices
To begin, choose a ripe yellow or orange pumpkin with firm flesh. Slice it, remove the seeds, and peel the skin. Cut the pumpkin into small bite-sized cubes for quicker cooking and better flavor absorption. You’ll need around 2 cups of cubed pumpkin for this recipe.
Now gather your spices. Since this is a no onion no garlic version, flavor will come from cumin seeds, hing (asafoetida), turmeric powder, red chilli powder, coriander powder, and salt. A touch of jaggery and dry mango powder (amchur) will add balance. Keep mustard seeds and green chillies ready if you like a bit more heat. For oil, use mustard oil or ghee for authentic flavour.
Step 2: Temper the spices for a strong base
Heat about 1.5 tablespoons of mustard oil or ghee in a kadhai or deep pan. Once the oil is hot and begins to smoke slightly (especially if using mustard oil), reduce the heat to medium. Add 1 teaspoon of cumin seeds and a pinch of hing. Let them sizzle for a few seconds until fragrant.Now add 1 to 2 chopped green chillies. Stir them for a few seconds to infuse the oil. This tempering step builds a strong base flavor even without onion or garlic. The combination of hing and cumin gives this dish a warm and earthy aroma.
Step 3: Add pumpkin cubes and spice it up
Add the cubed pumpkin directly into the pan. Stir well to coat the pieces evenly in the tempered oil. Sprinkle in ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chilli powder, and salt as per taste. Stir everything thoroughly so the spices blend with the pumpkin.Sauté the mixture for around 4 to 5 minutes on medium flame. This light sautéing will help seal in the spices and bring out the natural sweetness of the pumpkin. Make sure to stir occasionally so nothing sticks to the bottom.
Step 4: Cover and cook until soft and tender
After sautéing, lower the flame and sprinkle a few tablespoons of water over the pumpkin, just enough to create steam. Cover the pan with a lid and let it cook for 10 to 12 minutes. Stir once or twice in between to ensure even cooking.
The pumpkin will start to turn soft and slightly mushy. You want it fork-tender but not overly mashed. If the sabzi looks too dry, you can add another splash of water. Once the pumpkin is almost cooked, add ½ teaspoon of amchur powder for tang and a small piece of crushed jaggery or ½ teaspoon powdered jaggery to balance the flavours. Mix gently and cook uncovered for another 2 minutes.
Step 5: Finish with fresh coriander and serve
Once everything is well cooked and the sabzi has a soft texture with well-coated spices, turn off the flame. Sprinkle freshly chopped coriander leaves over the top and give it one final mix. Let it rest for a few minutes before serving so the flavours settle in.This sabzi tastes great with hot rotis or parathas. You can also pair it with plain dal and rice for a complete comfort meal. It keeps well in the fridge for a day and reheats easily without losing its taste.
This no onion no garlic pumpkin sabzi is proof that simple ingredients and a few aromatic spices can result in a deeply satisfying dish. Perfect for regular meals, fasting days, or when you want something light yet tasty, this 5-step homemade recipe is healthy, quick, and easy to master. Make it once and it might just become a weekly staple on your table.
