Methi Kumro (Pumpkin with Fenugreek Leaves Sabzi)
A simple, healthy Indian vegetarian stir-fry combining pumpkin (kumro) and fresh fenugreek leaves (methi). Easy to make and ideal for a wholesome weekday meal.
Ingredients
Equipment
Method
- Wash, peel and cut pumpkin into bite-sized cubes. Clean and roughly chop the methi leaves. Keep both ready.
- Heat mustard oil in a pan. Once hot, add the dry red chilli and panch phoron (or seeds) and let them crackle.
- Add the pumpkin cubes and sauté for 2 minutes on medium heat.
- Sprinkle turmeric powder, cumin powder, salt and chopped green chillies. Mix well so pumpkin is coated evenly with spices.
- Add the chopped methi leaves. Stir and mix. Cover the pan with a lid and cook on low-medium heat until pumpkin becomes soft but still holds shape (about 7-10 minutes).
- When pumpkin releases water, increase heat and sauté until the water evaporates and sabzi becomes almost dry.
- Once the sabzi is dry and methi leaves are cooked, turn off the heat. Give a final stir and transfer to a serving dish.
- Serve hot with steamed rice or rotis.
Notes
You can adjust spices as per taste. Using mustard oil gives a traditional Bengali flavour. For softened taste reduce green chillies or skip as needed.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.