Pumpkin sabzi, especially the Old Delhi version, is a classic street‑food‑inspired vegetable dish that showcases the region’s love for tangy, sweet‑spicy flavors. Historically, Delhi cooks used mustard oil and amchur to give everyday vegetables a punchy taste that could stand up to hearty breads like roti and paratha.

In Punjab, pumpkin is often cooked with garam masala and butter, while in Rajasthan the dish may include dried fenugreek leaves (kasuri methi) and a touch of jaggery. The Old Delhi style is distinguished by mustard oil, amchur, and a subtle sweetness from sugar.

It is typically served hot as a side dish with fresh whole‑wheat roti, buttered paratha, or plain steamed rice. A squeeze of lemon and a sprinkle of fresh coriander are added just before eating for extra brightness.

Pumpkin sabzi is a popular everyday dish but also appears during winter festivals like Lohri and Makar Sankranti when pumpkins are in season, offering a warm, comforting vegetable option.

It pairs beautifully with dal makhani, paneer butter masala, or simple dal tadka. For a complete meal, serve it alongside jeera rice or aloo paratha.

The combination of mustard oil’s pungent heat, the sweet‑sour balance from sugar and amchur, and the use of thinly sliced pumpkin that quickly absorbs spices makes this dish uniquely vibrant and fast to prepare.

Common errors include cutting the pumpkin too thick (it stays hard), burning the mustard oil while tempering spices, and adding too much water which dilutes the flavor. Follow the thin‑slice technique and keep the heat moderate.

Mustard oil provides a sharp, nutty flavor that is traditional to Delhi street cooking and complements the tangy amchur and sweet sugar, creating a distinctive taste profile that regular oils cannot replicate.

Yes, the sabzi can be cooked a day ahead, cooled, and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, adding a splash of water if it looks dry.

The pumpkin strips should be tender yet retain a slight bite, coated in a glossy, lightly caramelized sauce with a deep orange‑red hue from Kashmiri chili. The dish should not be watery.

The YouTube channel Anukriti Cooking Recipes Hindi - Specials specializes in Hindi‑language home‑cooking tutorials, focusing on traditional Indian recipes, quick everyday meals, and regional specialties presented in a friendly, step‑by‑step format.

Anukriti Cooking Recipes Hindi - Specials emphasizes authentic street‑food flavors, uses minimal equipment, and often highlights lesser‑known spice combinations like mustard oil with amchur, delivering recipes that feel both nostalgic and accessible for home cooks.