Pumpkin Delhi Curry Recipe

pumpkin curry

 Pumpkin Delhi Curry Recipe Submitted by sunshineband

This goes well with naan, some pickles and a yoghurt dish … or sliced tomatoes with it are good too.

Ingredients for Pumpkin Delhi Curry :

  • 2 tbs ghee or sunflower oil
  • ½ tsp cumin seeds
  • ¼ tsp kalonji (nigella seeds)
  • ¼ tsp fennel seeds (I sometimes put in a whole tsp as we like it like that!)
  • Large pinch of fenugreek seeds
  • ½ tsp black peppercorns
  • 2 dried red chillies (cayenne type) — you can use fresh, it just makes it slightly different
  • 900g pumpkin flesh cut into 3cm cubes
  • ½ tsp salt
  • 1 ½ tbs light soft brown sugar
  • 2 tsp amchoor (dried green mango powder) OR 2 tsp lemon juice

Method for Pumpkin Delhi Curry:

  1. Put the oil or ghee in a non stick wok or something similar that has a lid.
  2. When hot, put in all the whole seeds and the dried or fresh whole chillies Stir once or twice ubtil the seeds start to pop & splutter.
  3. Put in the pumpkin, stir for about one minute and then cover, turn heat to low and cook for 45 mins until flesh is tender. Stir occasionally.
  4. Take off the lid, add salt, sugar and amchoor (or lemon juice). Stir gently, and mash lightly so that it still has some texture.

CARE — don’t eat the peppercorns or whole chillies.

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Curries and Rice Dishes, All Recipes, Pumpkins
One comment on “Pumpkin Delhi Curry Recipe
  1. Ken Lee says:

    Don’t forget to take out the seeds – clean them off and then dry roast them in a frying pan with some curry powder and salt.
    A delicious snack – healthy if you go easy on the salt and can be kept in air tight jars until christmas!

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