Pumpkin Curry Recipe

Sweet, salty, tangy & spicy curry is North India's specialty. This curry is simple and quick and tastes best when side by rice, roti, puri or paratha.

Nutritional info

  • 48.2 mcg
    Vitamin A
  • 5.8 gm
    Carbohydrate
  • 4.0 gm
    Total Fat
  • 0.6 mg
    Iron
  • 3.6 mg
    Vitamin C
  • 67.4 kcal
    Energy
  • 0.7 gm
    Protein
  • 10.0 mg
    Calcium

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1/4 Diced Cup(46.0 gm) Pumpkin

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2.0 Chopped Tbsp(16.0 gm) Onion

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2.0 Chopped Tbsp(25.0 gm) Tomato

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1/2 Chopped Tsp(1.0 gm) Garlic

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1/2 Chopped Tsp(0.46 gm) Coriander Leaves

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1/2 Tsp(0.76 gm) Red Chilly

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1/4 Tsp(0.37 gm) Garam Masala

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1/4 Tsp(0.41 gm) Dhania Powder

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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30.0 Ml(30.0 ml) Water
  • In a kadhai, heat 1 tsp oil.

  • Add 2 tbsp chopped onions and sauté well.

  • Once the onions are translucent, add 1/2 tsp chopped garlic, 2 tbsp chopped tomato, 1/4th tsp dhania powder, 1/4th tsp haldi, 1/4th tsp red chilly powder and 1/4th tsp garam masala. Mix the ingredients well.

  • Once mixed, add little water.

  • Then add 1/4 cup diced pumpkin and stir well.

  • Cover and let it cook for a while.

  • When the pumpkin is tender, add 1/4th tsp salt and stir well.

  • Garnish with 1 tsp chopped coriander leaves and serve hot.