Name: Pumpkin curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups pumpkin (diced); 1 larger potato (diced); ¼ cup brown chickpea ((kala chana)); 1 tsp ginger paste; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tbsp red chilli powder; 3 tbsp ghee; 1-2 dry red chilli; 1-2 bay leaf; 1 tsp nigella seeds; Salt (to taste); 1 tsp garam masala

Gluten Free Vegetarian

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Bengali pumpkin curry step-by-step recipe with photos.

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.

Do try my version of this delicious curry and let me know how you like it.

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Pumpkin curry

Shilpa

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.

5 from 1 vote

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Course Main Course
Cuisine Bengali, Indian

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

2 cups pumpkin diced
1 larger potato diced
¼ cup brown chickpea (kala chana)
1 tsp ginger paste
1 tsp turmeric powder
1 tsp cumin powder
1 tbsp red chilli powder
3 tbsp ghee
1-2 dry red chilli
1-2 bay leaf
1 tsp nigella seeds
Salt to taste
1 tsp garam masala

Instructions

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 tbsp 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 tbsp ghee and serve hot

Nutrition Facts

Pumpkin curry

Amount Per Serving

Calories 127 Calories from Fat 90

% Daily Value*

Fat 10g15%
Saturated Fat 6g38%
Cholesterol 23mg8%
Sodium 5mg0%
Potassium 247mg7%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%

Vitamin A 3978IU80%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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