Creamy Fenugreek-Spiced Pumpkin

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

Indians love pumpkins. They grow everywhere and we love the way that their sweet, dense flesh holds up to a simmer in this intriguing, delicately spiced milk sauce.


  • 4 tbsp vegetable oil
  • 1 tsp fenugreek seeds
  • 1 large dried red chilli
  • 1 large white onion, chopped into 1 cm/½ inch cubes
  • 1 pumpkin, around 500 g/1 lb 2 oz, peeled and chopped into 5 cm/2 inch chunks
  • ¼ tsp ground turmeric
  • tsp chilli powder
  • 1 tsp salt
  • 1 tsp caster/granulated sugar
  • 200 ml/7 fl oz/scant 1 cup full-cream/whole milk


  1. Put the oil in a large non-stick frying pan and set over a medium-high heat. When hot, add the fenugreek seeds and fry until they turn golden. Add the dried red chilli and the onion and fry for 8 minutes until the onion has softened and turned deep brown.
  2. Add the cubed pumpkin, ground turmeric, chilli powder, salt and sugar, partially cover and simmer gently for 20 minutes or until the pumpkin is tender and cooked through.
  3. When the pumpkin is soft, turn the heat up to high and pour in the milk. Cook vigorously for a further 5 minutes until the sauce is thick and creamy, then serve.