Spiced pumpkin recipe
A brilliant Indian-style recipe from Aktar Islam, where pumpkin is cooked with cracked coriander and cumin seeds in a spicy dry masala.
Ingredients
- 500 g Pumpkin, cut into 1 inch cubes
- 50 ml Corn oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Tomato, finely chopped
- 0.5 tsp Salt
- 0.5 tsp Ground chilli powder
- 0.5 tsp Cumin seeds
- 0.2 tsp Turmeric
- 1 handful Fresh coriander, chopped
- 1 tsp Cracked coriander seeds
- 125 ml Water
- 17.6 oz Pumpkin, cut into 1 inch cubes
- 1.8 fl oz Corn oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Tomato, finely chopped
- 0.5 tsp Salt
- 0.5 tsp Ground chilli powder
- 0.5 tsp Cumin seeds
- 0.2 tsp Turmeric
- 1 handful Fresh coriander, chopped
- 1 tsp Cracked coriander seeds
- 4.4 fl oz Water
- 17.6 oz Pumpkin, cut into 1 inch cubes
- 0.2 cup Corn oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Tomato, finely chopped
- 0.5 tsp Salt
- 0.5 tsp Ground chilli powder
- 0.5 tsp Cumin seeds
- 0.2 tsp Turmeric
- 1 handful Fresh coriander, chopped
- 1 tsp Cracked coriander seeds
- 0.5 cup Water
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the oil in the pan and add cumin and cracked coriander seeds, add the garlic and brown lightly followed by the onion. Cook slowly until onions have softened then add salt, turmeric and ground chilli. Cook the spices out with a dash of water.
- Add the pumpkin and coat with the massala, add the tomato and 100ml water then stir. Cover and reduce to a low heat.
- Add water in small amounts to keep the pumpkin moist, cook slowly until the pumpkin has softened. Add the fresh coriander and stir through. Check for seasoning
Also worth your attention:
More recipes by Aktar Islam
Aktar's restauarant - Lasan restaurant
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature