Saturday, 5 May 2012

Nepali Pumpkin Curry

Curries do not always have to be hot and spicy. This Pumpkin curry dish is filled with a sweet and creamy flavour which is further complemented with various Nepali species to produce a mouthwatering combination. In addition, it is also fresh-tasting and healthy!


1 lb Pumpkin, washed, peeled, cut into 1-inch pieces
5-6 medium potatoes, cubed to same size as the pumpkin
3 dried red chilies
1 teaspoon fenugreek seeds
1 teaspoon musturd seeds
1 teaspoon cumin seeds
1 teaspoon whole timur (szechwan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin
½ teaspoon turmeric powder
½ teaspoon freshly ground pepper
3 tablespoons clarified butter
1 cup chicken or vegetable broth
Salt to taste


In a non-stick pan heat 3 tablespoons of clarified butter. Splitter fenugreek seeds, whole timur musturd seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 seconds. till it turns dark. Add garlic, ginger, ground pepper, cumin, and turmeric powder; fry for 1 min in low heat. 

Add pumpkin and potato pieces to the spice-mixture, and stir-fry for about 2 min. Salt it to taste. Add broth, and let simmer until both the pumpkin and potato pieces are tender and the excess liquid has evaporated off. Adjust seasoning with salt and pepper. Serve with rice.


felix said...

Love pumpkin curry!

Alisha said...

Really nice receipe. I used little minced meat in the beginning to get the broth later. It was awesome. Thank u for posting it!

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