Pumpkin Curry (Kashifal ki Sabzi)
This is a simple sauteed pumpkin recipe, in which pumpkin is sauteed with aromatic spices. This is one of the easiest pumpkin dishes loaded with flavors.
Servings: 3 Servings
Equipment
- 1 Skillet or pan or kadai with lid
- 1 Spatula
Ingredients
- 250 gms Pumpkin
- 1 Onion Chopped
- 1 Green Chilli
- ½ inch Ginger grated
- 2 tbsp Coriander leaves finely chopped
- 1 tsp Salt as per taste
- 2 tbsp Refined Oil
Whole Spices
- 1 tsp Cumin seed jeera
- ½ tsp mustard seeds rai
- ½ tsp fennel seeds saunf
- ¼ tsp fenugreek seeds methi dana
- ¼ tsp onion seeds kalonji
- 1 bay leaf
- 2 dry red chili
Ground Spices
- 1 tsp Red Chilli Powder paprika
- 2 tsp Coriander Powder
- ½ tsp Turmeric powder
- ½ tsp Garam Masala optional
- ½ tsp Dry Mango Powder/ Amchur
- 2 tbsp jaggery optional (sub - 1 tbsp sugar)
Instructions
- In a pan, heat some oil.
- Add all the spices mentioned in the ingredients list above and let them splutter for 5 - 10 seconds.
- Add chopped or grated ginger and green chilies and stir them quickly.
- Add chopped onions and stir to mix.
- Saute for a minute, then add the diced pumpkin to the pan. Stir well once.
- Add all ground spices with a pinch of salt (*note).
- Cover with a lid and cook on low heat for 6 - 8 minutes or until the pumpkin is tender.
- If you want to add jaggery, add now and stir gently.
- Check for salt and add as per taste. Add a sprinkle of water if needed.
- Cover and cook for another 2 minutes on low flame. Turn off the heat.
- Add amchur or dry mango powder and cilantro leaves. Stir them gently.
- Cover the lid and let it rest for another 2 minutes before serving it.
- Yummy pumpkin curry is ready to serve.
Notes
Aamchur adds tanginess to the curry, while jaggery adds sweetness. I don't usually add jaggery since we don't like it very sweet (pumpkin also has some natural sweetness). But you can add some according to your taste preference.