Pumpkin Curry
A delicious Sinhalese curry that can be savoured with simple steamed rice.
Pumpkin Curry Recipe by Chef Ranveer Brar
Cuisine

- Asian

Serves

- 4

Cooking Time

-45 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • FOR Sinhalese Curry Powder
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 tsp Black Peppercorns
  • 2 tsp Mustard Seeds
  • 2 tsp Fennel Seeds
  • 10 to 12 Cloves
  • 1 Pandan Leaf
  • 1 tbsp Uncooked Rice
  • 1 tsp Turmeric Powder
  • FOR Curry
  • 1 tsp Fenugreek Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Mustard Seeds
  • 10 to 12 Curry Leaves
  • 1 Onion
  • 250 gms Pumpkin
  • 1 to 2 Green Chillies
  • 200 ml Coconut Milk
  • 2 Pandan Leaves
  • 1 tbsp Rice and Dry Coconut Powder
  • 2 tbsp Sinhalese Curry Powder
  • To taste Salt
  • As required Oil
  • As required Water
  • .;
  • FOR Garnish
  • Lemon Wedge
  • Chilli Powder
  • Edible Flowers

HOW TO PREPARE PUMPKIN CURRY

  1. 1

    For Sinhalese Curry Powder, In a pan, dry roast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 2 tsp mustard seeds, Once the seeds start to splutter add 2 tsp fennel seeds, 10-12 cloves, 1 roasted pandan leaf, 1 tbsp uncooked rice and roast everything together, Grind the mixture into fine powder, add 1 tsp of turmeric powder and keep aside.
  2. 2

    For Curry, Rice and dry coconut powder – Dry roast ½ cup dried coconut and ½ cup uncooked rice together and grind into fine powder.
  3. 3

    In a pan, warm oil as required, add 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, 10-12 curry leaves, 1 sliced onion and sauté Add 1-2 split green chillies, 250 gms pumpkin cut in cubes, salt to taste, 2 tbsp Sinhalese curry powder, 200 ml coconut milk and water as required Add 2 pandan leaves, 1 tbsp rice and dry coconut powder and cook curry for 15-20 minutes on slow flame.
  4. 4

    Serve Pumpkin Curry with steamed rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Food Tripping |
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