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Pumpkin Curry

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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.