Pumpkin and kala chana curry
Curries With Bumbi · ♥ 611 likes · 21.2K views · 5 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g pumpkin
- 220 g chopped potatoes
- ⅓ cup kala chana
Soak the kala chana in water overnight; discard the water.
- 1 cup water
Pressure cook the chana with about a cup of water for 20 minutes; let the pressure release naturally before opening. Drain off the liquid, which would spoil the color of the curry.
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp cumin powder
Mix the turmeric, Kashmiri chili powder, cumin powder and grated ginger with a third of a cup of water into a paste; set aside.
- 1 tsp finely grated ginger
- ⅓ cup water
- 3 tbsp oil
Heat the oil in a pot over medium heat; fry the chopped pumpkin on medium-high until specks of light brown appear at the edges. Lower the heat and move to a bowl.
The spice paste
- 1 whole dry bay leaf
- 2 whole dry red chillies
- 1 tsp Bengali five spices (panchforon)
In the same oil on low heat, fry the bay leaf, dry red chillies and panchforon for a few seconds only, or the spices burn and turn the curry bitter.
Whole spices in the oil
- 2 tbsp grated coconut
- ½ tsp salt
Lower the heat, add the spice paste and stir about a minute. Add the boiled chana and grated coconut, stir about a minute, then add the salt.
Potatoes, paste, chana and coconut
- ½ cup hot water
Add half a cup of hot water, cover on low heat until the potatoes are nearly but not fully tender, about 8 minutes.
Cooking the potatoes covered
- ¼ tsp salt
- 1 tsp Bengali garam masala powder
Add the fried pumpkin, the extra salt, the garam masala, the sugar and another quarter cup of hot water.
- 1 tsp sugar
- ¼ cup hot water
Cover on low heat about six minutes, until the pumpkin is just tender but not falling apart.
- ½ tsp homemade ghee
Finish with the ghee. Serve with roti, puri or rice; fresh coconut can be sprinkled on top.
Finishing with ghee