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5 from 1 vote

Velvety Herbed Pumpkin

Velvety Herbed Pumpkin
Course: Side
Cuisine: Indian
Servings: 4 servings


  • About 3 cups of pumpkin , skin removed and flesh cut roughly into 1/2-inch cubes
  • 1 medium onion , finely chopped
  • 3 cloves of garlic , minced
  • 2 serrano or jalapeno chillies , finely chopped (use less if you like less heat, or take out the seeds and ribs)
  • 7-8 medium-sized sage leaves , minced
  • 2 tbsp finely chopped cilantro or coriander leaves
  • 2 tsp sugar
  • 1 tbsp canola or other vegetable oil
  • Salt to taste


  • Heat the oil in a saucepan. Add the onions and stir-fry until they just start to brown.
  • Add the garlic, chillies, sage and cilantro and stir for a few seconds. Now add the pumpkin cubes.
  • Add 1/4 cup of water or vegetable stock and when the water begins to simmer, turn the heat to low, cover the saucepan, and let the pumpkin cook, stirring occasionally, for about 45 minutes or until it is buttery-soft and tender. Mash some of the pumpkins, if you like, for more texture.
  • Add salt and sugar and turn off the heat. Serve hot with rotis or as a side dish with rice and a spicy curry.