This Indian Pumpkin Curry is delicious, flavorful and easy to make. Serve it over rice or with roti, poori, naan or any flatbreads, bread or with dosa.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 5
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 350 grams pumpkin ((12 ounces, about 2 ½ to 3 cups diced))
  • 1 cup chickpeas ((cooked or canned or rajma, read notes, optional))
  • 1 ¼ cup onions ((fine chopped, 1 large onion))
  • 1 ¼ cup tomatoes ((deseeded & fine chopped, 2 large or 1 cup tomato puree))
  • 1 green chilli ((optional, Chopped, Indian/Thai or Serrano peppers))
  • ½ tablespoon ginger paste (or grated (½ inch peeled & grated))
  • ½ tablespoon garlic paste ((4 to 5 grated cloves))
  • 3 tablespoons oil
  • 1 to 1 ½ teaspoon salt ((½ + 1 tsp, divided))
  • 1 to 1 ½ cups hot water ((add in batches))
  • ¾ cup coconut milk ((or 4 tablespoons almond flour blend with ½ cup water))
  • ¼ cup coriander leaves ((fine chopped))
  • 1 to 2 teaspoons Kashmiri Red chilli powder ((adjust to taste, I use 2 tsps))
  • 1½ teaspoon garam masala ((1 + ½ tsp, divided, more if you want))
  • ½ teaspoon cumin powder
  • 1½ teaspoons coriander powder
  • ¼ teaspoon turmeric
  • ½ teaspoon fennel powder ((leave it, if you don’t have))
  • 1 tablespoon Kasuri methi ((dried fenugreek leaves, leave it, if you don’t have))
  • 1 to 1½ teaspoon amchur powder ((or tamarind paste or lemon juice, adjust to taste))
  • 1 teaspoon jaggery ((or brown sugar, optional, to balance the flavors))
  • 1 Indian bay leaf (or 1 sprig curry leaves (optional))
  • 2 inch cinnamon piece ((or ½ inch cassia, optional))
  • 1 star anise ((optional))

Method

How to Make Pumpkin Curry

  1. Heat a pot with oil and add bay leaf, cinnamon and star anise.
  2. When they begin to sizzle in the oil, add onions and green chilies.
  3. Stir fry them until deep golden, switching between medium to low flames & vice versa as required.
  4. Lower the flame, add ginger garlic and saute for about a minute, until the raw smell has gone.
  5. Stir in ½ tsp salt and ground spices – red chilli powder, 1 teaspoon garam masala, cumin powder, coriander powder, turmeric and fennel powder.
  6. Quickly add the pumpkin and mix well. Stir in the tomatoes and stir fry for 2 to 3 mins.
  7. Cover and cook on a medium to low flame until the tomatoes turn mushy. This takes about 5 to 7 mins.
  8. Pour 1 cup hot water and add chickpeas (if using). Pour Coconut or almond milk.
  9. Rise the flame and bring the curry to a rolling boil. Reduce the flame and cook covered until the pumpkin is fork tender and about to get mushy. As you cook, if required add more boiling hot water, this depends on your pumpkin. I had to add another ½ cup hot water.
  10. Mix well and taste test. Add the following ingredients according to taste – ½ to 1 teaspoon salt, ½ teaspoon garam masala, kasuri methi, jaggery (sugar) and amchur (or tamarind paste). Crush the kasuri methi before adding to the pan.
  11. Pumpkin curry should be thick, yet of pouring consistency as it thickens further after cooling. If your curry is runny, cook uncovered on a high heat for a few minutes so some of the liquid evaporates.
  12. Turn off and rest the pumpkin curry covered until serving. Garnish with fresh coriander leaves. If you want you may squeeze in some lemon juice while serving.
  13. Serve with Poori, Roti, Paratha, Naan, plain steamed rice, quinoa or millets.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.