Other Recipes

Potato 65

Potato 65

Potato 65 is a popular Indian starter made by deep-frying potato cubes and tossing them in a lightly spiced, tangy coating. It is crisp on

View Recipe »
Chakli

Chakli

Chakli is a traditional Indian snack made from spiced flour dough, shaped into spirals and deep-fried until crisp. It has a crunchy texture with mild

View Recipe »
Paneer Pasanda

Paneer Pasanda

Paneer Pasanda is a rich North Indian curry prepared by stuffing paneer slices and cooking them in a smooth, creamy gravy. It is mildly spiced

View Recipe »
Veg Kadai

Veg Kadai

Vegetable Kadai Gravy is a robust, aromatic dish made with mixed vegetables cooked in a spiced, tomato-based gravy. It is known for its bold flavors

View Recipe »
Shahi Paneer

Shahi Paneer

Shahi Paneer is an all-time loved curry made with soft paneer cubes simmered in a rich blend of cashews, cream, and spices. Its irresistible flavor

View Recipe »
Fried Okra

Fried Okra

Fried Okra is a crisp and flavorful side dish made by coating fresh okra in a light-spiced batter and frying it to golden perfection. Its

View Recipe »
Pumpkin Curry

Pumpkin Curry

Pumpkin Curry is a favorite in almost every Indian household across the world. Check out this easy recipe and prepare it at home to enjoy the mouthwatering taste and flavors with your family.

Pinterest
Twitter
Facebook
Email

PREP TIME

20 minutes

COOK TIME

40 minutes

TOTAL TIME

1 hour

Ingredients

  • 350 Gms. Pumpkin
  • 1 Cups Dwaraka Organic Garbanzos
  • 1 Tbsp. Ginger Garlic Paste
  • 3 Tbsp. Oil
  • 1 ¼ Cups Onion
  • 1 ¼ Cups Tomatoes
  • 1 ½ Cups Water
  • ¾ Cup Coconut Milk
  • ¼ Cup Coriander Leaves
  • 1 Green Chilli
  • Salt as per Taste

 

Ground Spices:

 

Whole Spices:

Method

  • In a pot, heat some Oil and add the Bay Leaf and the Star Anise.
  • Once they start to sizzle, add the Onions and Green Chilli.
  • Keep stir-frying until they turn golden.
  • Lower the flame and add Ginger Garlic Paste to saute for a minute until the raw aroma disappears. 
  • Now add the ground spices with salt as per taste
  • As you knead, add water in parts until it turns into a smooth and soft dough.
  • Once done, over the dough and let it rest for about half an hour. 

 

Preparing the Stuffing:

  • Crumble the Paneer and keep it aside.
  • Heat oil in a pan, add the Cumin Whole and Bay Leaf, and sauté until the seeds crackle.
  • Now add the chopped Onions and sauté until they turn light brown.
  • Once done, add the Ginger Garlic Paste and keep sautéing until the raw aroma disappears.
  • Next up, add the ground spices and salt. 
  • Then add the Pumpkin and mix everything very well.
  • Add the tomatoes and stir well for about 2 to 3 minutes. 
  • Cover the pot and let the Tomatoes get cooked for about 5 to 7 minutes until they turn mushy. 
  • Pour 1 cup of hot water and then add the Garbanzos.
  • After that, pour in the Coconut Milk.
  • Once you are done, raise the flame and let the curry come to a boil. 
  • Reduce the flame and cover the pot to let it cook until the Pumpkin becomes fork-tender or just about mushy. 
  • Mix everything well and make sure the curry is thick yet has a pouring consistency.
  • Turn off the flame and let the Pumpkin Curry rest.
  • After some time, garnish it with Coriander Leaves and serve hot with Roti, Pooris, Naans, Paratha, or plain Steamed Rice.