Potato Pumpkin Masala

6 Jan

Potato Pumpkin Masala

Potato pumpkin masala is a testament to the power of "slow and steady". Potato and pumpkin cubes simmer gently with tomatoes and aromatic spices to produce this winner of a dish.

Potato Pumpkin Curry

You Need:

  • Potatoes – 3 medium (300 grams)
  • Pumpkin – 300 grams
  • Garam masala – 1/4 teaspoon
  • Amchoor powder – 1/3 teaspoon
  • Red chili powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Tomatoes – 3 medium
  • Onions – 1 medium
  • Garlic – 5 small cloves
  • Ginger – 1-inch stick
  • Salt – to taste
  • Bay leaf – 1
  • Panch phoron – 1/2 teaspoon
  • Ghee/oil – 1 tablespoon
  • Fresh coriander leaves – for garnish

How To Make Potato Pumpkin Masala:

1. Chop and grind

Peel and cube potatoes into 1-inch pieces.

Chop tomatoes.

Cut pumpkin into similar-sized pieces. [Peel if using tough-skinned pumpkin.]

Chopped Potatoes, Tomatoes, Pumpkin

Grind together ginger, garlic and onion to paste.

Onion Ginger Garlic Paste

2. Cook

Heat a tablespoon of ghee or oil in a pan.

When hot, add panch phoron and let it splutter. Add a bay leaf to the hot oil, followed by onion-ginger-garlic paste.

Let the onion paste fry in hot oil till it turns golden. Add turmeric powder, coriander powder and cumin powder.

Onion Paste and Spices, Cooking

Mix and cook another minute.

Add chopped tomatoes next, along with red chili powder and salt.

Tomatoes and Spices, Cooking

Stir around and cook for two minutes so that the tomatoes soften.

Tip in cubed potatoes. Let the potatoes cook covered on medium heat for 3-4 minutes.

Tomatoes and Potatoes, Cooking

Cubed pumpkin and amchoor powder go in next. Give it all a good stir.

Set heat to low and let the vegetables simmer covered in the pan, for 20-25 minutes.

Potatoes and Pumpkin, Cooking

Check the pan a couple of times in between to move the vegetables around. Sprinkle some water if the dish looks too dry. [You would not normally need to as the juices from the pumpkin and tomatoes keep the dish moist.]

Switch off the heat when the vegetables have softened to your liking. Stir in coriander leaves.

Potato Pumpkin Coriander Leaves

Let the pan sit covered for another ten minutes to let the flavors settle.

Potato pumpkin masala is ready. Serve hot.

Tastes great with pooris on the side. Here is some potato pumpkin masala with jeera rice:

Potato Pumpkin Masala Curry

Notes:

Looking for more pumpkin recipes? Try pumpkin masoor dal, pumpkin kala chana, kaddu rajma.

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