Ingredients

The following ingredients have 4 Servings
  • 600 grams Pumpkin (about 4 cups, peeled and cut pieces )
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (diced, optional)
  • 1/2 tablespoon Ginger (grated)
  • 1/2 tablespoon Garlic (minced)
  • 1 cup Onion (diced )
  • 1 cup Tomato (chopped )
  • 1/4 cup Water
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Dry Mango powder (Amchur) (or lime juice)
  • 1/2 teaspoon Sugar (or crushed jaggery, adjust to taste)
  • Cilantro leaves (to garnish)
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/4 teaspoon Red Chili powder (Mirchi powder) (adjust to taste)
  • 1 teaspoon Salt (adjust to taste)

Instruction

  • Start with heating a large pan (or kadhai) on medium-high heat. Add oil to it.
  • Add cumin seeds and let them sizzle. Then add green chili, onions, ginger and garlic and saute for 3-4 minutes minutes until the onions soften.  
  • Then add tomatoes and spices. Stir them well and let the tomatoes soften for 2-3 minutes.
  • Add cut pumpkin pieces and water. Mix well.  Cover and cook for 10-15 minutes until the pumpkin is cooked through. Check that the pumpkin is softened by mashing a piece.
  • Add garam masala, dry mango powder, sugar and mix with the pumpkin.  You can eat this curry as is with some chunks or mash the cooked pumpkin pieces with a masher in the pot.
  • Garnish with cilantro and pumpkin curry is ready to be enjoyed with parathas or naan.