Pumpkin and Fenugreek Curry

Got this recipe from one of my friends, apparently his grandmother in India makes a very similar dish. This is surprisingly addictive. I have made some changes as well, like the addition of peanuts.

Ingredients:

  • ~300 gram pumpkin cut into bite-size pieces (I use kabocha squash, could probably do something like butternut as well)

  • 1/4 cup peanuts, soaked overnight so they are soft

  • ~2 teaspoons fenugreek seeds

  • ~1.5 teaspoons mustard seeds

  • 1 tablespoon molasses

  • 2-3 dried red chilis

  • 1/2 teaspoon chili powder (I used gochugaru)

  • 1/2 teaspoon tumeric

  • 1 cup water

  • Optional curry leaves

  • Methi (fenugreek) leaves

  • Salt to taste (around 1/2 teaspoon)

Instructions:

  • Heat oil in dutch oven/pot. Add in mustard seeds. Be ready to add in step 2 ingredients immediately when seeds start popping. Maybe add curry leaves here, or fry and add at end.

  • Add in fenugreek seeds and whole chilis, and peanuts. If seeds keep popping move to Step 3.

  • Add in pumpkin, chili powder, turmeric. Fry for a few minutes.

  • Add water and salt. Cook with lid closed for first 5 minute then cook uncovered for another 5 minutes, until pumpkin is soft. Add water to desired moisture level.

  • Add molasses and mix. Adjust salt to taste.

  • Add fenugreek leaves and mix.

  • Turn heat off and let sit for at least 10 minutes for flavors to meld.

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