Bengali pumpkin curry step-by-step recipe with video and photos.
What is Bengali pumpkin curry
Bengali style pumpkin curry or kumro chokka is made with pumpkin, potatoes, and brown chickpea (or kala chana). This simple no onion no garlic dish is an excellent accompaniment to both rice and roti. Traditionally, it is a summer dish as pumpkin is available only during summer, but these days we can enjoy it any time of the year.
This simple dish is a part of every Bengali household, and as with most dishes, it varies slightly from one house to another. But the core ingredients, i.e. pumpkin, potatoes and brown chickpeas remain the same, and this combination adds a unique taste to the dish.
This is a very simple dish ready in no time if you have brown chickpeas soaked and boiled. When I boil brown chickpeas for this dish, I increase the quantity and use the remaining to make simple salads or kadlekalu usli.
Pumpkin: I use Kent (or Jap) pumpkin to make this dish. This dish tastes best with this naturally sweet pumpkin; however, you may choose any variety.
Potatoes: This is an optional ingredient but I highly recommend using it.
Brown chickpeas: Also known as kala chana, this adds a very unique flavour to the dish.
Spices: The whole spices used here are nigella seeds and bay leaf. The powdered spices used are cumin powder, turmeric powder, chilli powder, and garam masala.
Ghee: This dish tastes best when made with ghee. However, if you are looking for a vegan version, you may replace it with any cooking oil.
Benefits of pumpkin
Pumpkin is considered a superfood due to its health benefits. It is a good source of beta carotene, vitamins, and minerals. They are low in calories and high in fiber. It is known to increase immunity, improve vision, improve sleep, and also helps in boosting the mood.
Do try my version of this delicious curry and let me know how you like it.
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This dish is:
– Rich in protein (from brown chickpeas/kala chana)
– Ready in less than 20 minutes once the kala chana is boiled
Step by step instructions
1. Mix spice powders and ginger with some water
2. Heat oil and add nigella seeds, bay leaf, and dry red chilli
3. Add the spice mix prepared
4. Add potatoes and fry for another 2-3 minutes
5. Add boiled chickpeas, 2 cups of water, and salt. Bring it to boil
6. Add the pumpkin and mix well
7. Gently mash a few pieces of pumpkin to give some thickness to the gravy
Bengali Pumpkin curry
- 3 cups pumpkin diced (approximately 750 grams)
- 1 larger potato diced
- ½ cup brown chickpea (kala chana)
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon red chilli powder
- 3 tablespoon ghee
- 1-2 dry red chilli
- 1-2 bay leaf
- 1 teaspoon nigella seeds
- Salt to taste
- ½ teaspoon garam masala
- Soak the brown chickpeas in sufficient water for 2-3 hours. Boil it in water until done. Set aside
- In a small bowl, mix ginger paste, turmeric powder, cumin powder, red chilli powder with ¼ cup water. Set aside
- Heat 2 tablespoon ghee in a fry pan or kadhai. Add nigella seeds, bay leaf and dry red chilli. Saute for a minute
- Add the spice mix prepared in step 2
- Simmer for 2-3 minutes
- Add potatoes and fry for another 2-3 minutes
- Add boiled chickpeas, 2 cups of water and salt. Bring it to boil. Simmer until the potatoes are half cooked
- Add the pumpkin and mix well. Cover and simmer until the potatoes and pumpkin is completely done
- Remove the cover and increase the flame to dry out excess moisture
- Gently mash a few pieces of pumpkin to give some thickness to the gravy
- Add garam masala and mix well
- Turn off the flame, drizzle 1 tablespoon ghee and serve hot
Click here to watch Bengali pumpkin curry web story.