Spiced Pumpkin Masala

This is a savory pumpkin recipe that will totally blow you away with all the different layers of delicious flavors. Its savory, spicy, tangy all in one, and its totally different from the sweet creations thats normally associated with pumpkins.
By Soni Sinha

With the abundance of Pumpkins this season, its always a challenge to come up with new and exciting recipes that are easy to make, yet different and of course taste delicious.We recently went Pumpkin picking and got ourselves some gorgeous looking pumpkins in two different sizes one large and one small.The smaller pumpkin is what I’ve used here today.It was unripe and I would recommend using unripe Pumpkins for this preparation, since they are not overly sweet.

This is a savory Pumpkin recipe that will totally blow you away with all the different layers of delicious flavors. Its savory, spicy, tangy all in one, and its totally different from the sweet creations thats normally associated with Pumpkins.

4.9 from 9 reviews
Pumpkin Masala
Prep Time
Cook Time
Total Time
A delicious savory Pumpkin for a spicy meal!
Recipe Type: Entree
Serves: 4
  • Small Unripe Pumpkin (peeled)- 2 cups Cubed
  • Onions-1 cup chopped
  • Crushed Ginger-1 tbsp
  • Crushed Garlic-1 tbsp
  • Jalapenos/Green Chili-1 chopped
  • Large Tomatoes-2 (pureed)
  • Ground Coriander-1 tbsp
  • Ground Cumin-1 tbsp
  • Garam Masala-2 tsp
  • Turmeric-1 tsp
  • Red Chili Powder (Cayenne)-1 tsp
  • Water-2 cups
  • Salt- to taste
  • Oil-3 tbsp
  1. In a skillet, heat oil and add the onions.
  2. Saute until slightly golden and add the ginger and garlic.
  3. Add the spices and saute on low heat for about 2 minutes stirring constantly.Add the jalapeno/green chili
  4. Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
  5. Add the pumpkin pieces.Stir and mix well.Add salt and water.Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
  6. Serve hot!

Soni Sinha

Soni is a recipe developer, food writer/blogger who creates recipes with a healthy Indian twist. She is a passionate cook and her recipes cater to readers who are are willing to try contemporary Indian flavors in wide ranging fusion dishes that she creates.She shares all her cooking adventures on her blog Soni's Food.

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  1. Great recipe. For a little twist, try extra virgin coconut oil as the source of oil. You end up with a very subtle hint of coconut that doesn’t over-power the original flavours.

  2. Thank you for a wonderful recipe, Soni, it is Halloween season in USA and thus plenty of Pumpkins available and will cook to your recipe this weekend.

  3. Makng this now and all I can say is yummy! I used already cooked kabocha squash so I found the water quantity to be a bit too high (So I’m just cooking longer to reduce). Thanks for the recipe!

  4. Very tasty. I used pre-cut squash instead of pumpkin for less prep time. I added garbanzo beans, peanuts, and a few red lentils to give it a bit more protein and some mixed spinach/mustard greens. Going to serve with some naan on the side tonight.

  5. Receipe was Amazing.. I tried it… It’s fantastic.. I loved it only eating curry.. Best combination with chapathi.. Roti.. U can try it..

  6. I was looking for pumpkin recipe for chapati.and found this site.made for lunch .everyone loved it thank you ?. I did a small variation..added cashew while boiling tomato for puree and grinded for thicker gravy.. came out well.thanks once again

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