How to make Black Pumpkin Curry -
Yellow pumpkin cooked with coconut milk and powdered roasted spices
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Yellow pumpkin (पीला कद्दू ), Thin coconut milk (पतला कोकोनट मिल्क / नारियल का दूध)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Aloo Aur Lehsun Ki Sabzi Soya Chunks Manchurian Soya Kheema Matar Pacri Nenas
Black Pumpkin Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Black Pumpkin Curry Recipe
Yellow pumpkin ½ medium
Thin coconut milk 1 cup
Onion 1 medium
Curry leaves 10-12
Salt to taste
Garlic cloves 3-4
Cumin seeds 1 tablespoon
Fennel seeds (saunf) 2 tablespoon
Coriander seeds 1 tablespoon
Green cardamoms 2-3
Cinnamon 1 inch
Fenugreek seeds (methi dana) ¼ tablespoon
Black peppercorns 10-12
Cloves 7-8
Dried curry leaves 15-18
Thick coconut milk ½ cup
Method
Step 1
Cut pumpkin into large pieces.
Step 2
Heat thin coconut milk in a non-stick pan, add pumpkin pieces and mix well.
Step 3
Slice onion and add to the pan along with curry leaves. And salt and mix well.
Step 4
Roughly chop garlic and add to the pan and mix well. Cover and cook till the pumpkin becomes soft.
Step 5
Dry roast cumin seeds, fennel seeds, coriander seeds, cardamoms, cinnamon, fenugreek seeds, peppercorns, cloves and dried curry leaves in another non-stick pan till brown. Switch off the heat, cool to room temperature and grind to a fine powder.
Step 6
Add thick coconut milk to the first pan along with 3-4 tbsps ground powder and mix well. Cover and cook on low heat till the pumpkin is fully cooked. Store the remaining powder for later use.
Step 7
Transfer the curry into a serving bowl and serve hot.
Nutrition Info
Calories : 1560 Kcal
Carbohydrates : 77.3 gm
Protein : 22.6 gm
Fat : 128.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
