Indian Pumpkin Curry Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat oil in a pot. Add the bay leaf, cinnamon and star anise.
2. When they sizzle, add the onions and green chillies. Stir-fry until deep golden, adjusting between medium and low heat as needed.
3. Lower the heat. Add ginger garlic paste and sauté for about a minute, until the raw smell goes.
4. Stir in ½ tsp salt, red chilli powder, 1 tsp garam masala, cumin powder, coriander powder, turmeric and fennel powder.
5. Quickly add the pumpkin and mix. Stir in the tomatoes and stir-fry for 2 to 3 minutes.
6. Cover and cook on medium to low heat for about 5 to 7 minutes, until the tomatoes are mushy.
7. Pour in 1 cup hot water and add the chickpeas if using. Pour in the coconut or almond milk.
8. Raise the heat and bring to a rolling boil. Reduce the heat, cover and cook until the pumpkin is fork-tender and nearly mushy, adding more boiling water as needed (the author needed another ½ cup).
9. Taste and add salt (½ to 1 tsp), ½ tsp garam masala, crushed kasuri methi, jaggery and amchur to taste.
10. If runny, cook uncovered on high heat for a few minutes to reduce. Rest covered until serving, then garnish with coriander and squeeze in lemon juice if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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