As the leaves change color and the weather gets cooler, it’s time to enjoy the cozy flavors of the winter. And what better way to do that than with Pumpkin and Potato Curry? This recipe brings together the goodness of pumpkin and potatoes with aromatic spices that make your kitchen smell amazing.
Imagine a pot on the stove, filled with tender pumpkin and potatoes soaking up all the delicious spices. You’ve got the warmth of cinnamon, the earthiness of cumin, and a little bit of chili for a gentle kick. Whether you’re a cooking pro or just getting started, this curry is here to give you a taste of comfort and goodness.
Join us as we explore how to make this autumn-inspired dish. It’s like making a little bit of fall magic right in your own kitchen. So get ready to cook, enjoy, and savor the flavors of the season with every spoonful of Pumpkin and Potato Curry.
Pumpkin and potato curry is a soothing and comforting North Indian recipe from Rajasthan. Traditionally this curry is prepared with lots of ghee and whole spices.
But in this post, you will learn how to make the same curry without oil and ghee and yet have an awesome taste. The Pumpkin and potato when combined with spices lend a unique flavour to this dish. It is also called as aloo and kadoo (potato and pumpkin) in Hindi. It can be served with both roti and rice How to make Pumpkin and Potato curry
The pumpkin should be cut into cubes and the potatoes slightly smaller than the pumpkin cubes so that it cooks at the same time.
Do check our Paneer Lababdar recipe which is equally interesting
How to make Pumpkin and potato curry
INGREDIENTS
200g red pumpkin
200g potatoes
Bay leaf
½ cinnamon stick
2 cloves
2 cardamoms
¼ tsp mustard seeds
½ tsp fenugreek seeds (methi seeds)
A pinch of asafoetida
¼ tsp turmeric powder
¼ tsp Kashmiri red chili powder
1 tsp coriander-cumin seed powder
1 onion
2 tomatoes
½ tsp dry mango powder or amchur powder
1 tsp jaggery powder
Salt to taste
METHOD
- Take a pan and dry roast the cinnamon, bay leaf, fenugreek seeds, cloves, and cardamom. Allow it to cool and grind it into a powder.
- In another pan dry roast the mustard seeds and allow them to splutter
- Add onions and saute them till they are translucent.
- Add tomatoes, potatoes, turmeric powder, chili powder, asafoetida, coriander-cumin powder, amchur powder, and jaggery powder
- Add pumpkin and 1 tsp of the ground spice powder.
- Mix well and add a little water if necessary. Allow it to cook till it gets soft and tender.
- Garnish with chopped coriander
- Serve pumpkin and potato curry with roti, paratha, or rice.
A warm and wonderful Pumpkin and Potato Curry is ready that’s perfect for the winter season. Whether you’re sharing it with loved ones or enjoying it on your own, this curry brings together the comforting tastes of pumpkin and potatoes with the magic of spices.
Cooking is like a tasty adventure, and this dish is your reward at the end. The aroma, the colors, and the flavors all come together to create something special. So go ahead, take a bite, and let the deliciousness of autumn fill your senses. Happy cooking and happy eating!
Do try this recipe and let me know in the comments section how you liked it.
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