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Winter is here which means it is the season for seasonal curries. This week we bring you the recipe for Pumpkin curry - a comforting, hearty dish that brings together the natural sweetness of pumpkin with the rich, earthy flavours of Indian spices.
It is best paired with rice or or Indian bread of your choice.
Ingredients for Pumpkin Curry
P Mark Mustard Oil – 2 tbsp
Pumpkin – 500 g (peeled, deseeded, and cubed)
Onion – 1 medium (finely chopped)
Tomatoes – 2 medium (pureed)
Garlic – 4-5 cloves (finely chopped)
Ginger – 1-inch piece (grated)
Green chilies – 2 (slit)
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1½ tsp
Garam masala – ½ tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)
Coconut milk – ½ cup (optional, for creaminess)
Water – 1 cup
Salt – According to taste
Coriander leaves – 2 tbsp (finely chopped, for garnish)
Method for Pumpkin Curry
Heat P Mark Mustard Oil in a deep pan or kadhai over medium heat. Add cumin seeds and let them sizzle until aromatic. Add chopped onions and sauté until golden brown.
Stir in garlic, ginger, and green chillies. Cook for 2 minutes until fragrant.
Add turmeric powder, red chilli powder, and coriander powder. Mix well and let the spices bloom for about 30 seconds.
Pour in the tomato puree and cook until the oil separates from the mixture, stirring occasionally.
Add the cubed pumpkin to the pan and stir to coat it in the masala. Season with salt.
Pour in water and cover the pan with a lid. Let it simmer for 15-20 minutes, or until the pumpkin becomes tender. Stir occasionally to prevent sticking.
Once the pumpkin is soft, mash a few pieces with the back of a spoon for a thicker curry. Add garam masala and crushed kasuri methi. Stir well and cook for another 2-3 minutes.
Stir coconut milk in at the end and let the curry simmer for a minute.
Turn off the heat and garnish with freshly chopped coriander leaves.
Your Pumpkin Curry is ready! Serve hot with rice or Indian bread of your choice.
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