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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Bengali Style, Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups pumpkin (kaddu/kumro), peeled & cubed
  • 1.5 cups fresh fenugreek leaves (methi), roughly chopped
  • 2 green chillies, finely chopped
  • 1 tbsp mustard oil
  • 1 tsp turmeric powder (haldi)
  • 1 tsp cumin powder (jeera)
  • salt to taste
  • 1 dry red chilli
  • panch phoron or seeds for tempering (mustard, cumin, fennel, nigella, fenugreek seeds) about 1/4 teaspoon each seed or 1 tsp mixed panch phoron

Equipment

  • pan

Method
 

  1. Wash, peel and cut pumpkin into bite-sized cubes. Clean and roughly chop the methi leaves. Keep both ready.
  2. Heat mustard oil in a pan. Once hot, add the dry red chilli and panch phoron (or seeds) and let them crackle.
  3. Add the pumpkin cubes and sauté for 2 minutes on medium heat.
  4. Sprinkle turmeric powder, cumin powder, salt and chopped green chillies. Mix well so pumpkin is coated evenly with spices.
  5. 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).
  6. When pumpkin releases water, increase heat and sauté until the water evaporates and sabzi becomes almost dry.
  7. Once the sabzi is dry and methi leaves are cooked, turn off the heat. Give a final stir and transfer to a serving dish.
  8. 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.