Bengali Pumpkin Curry

Name: Bengali Pumpkin Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g pumpkin (peeled and cubed into 1-inch pieces); 1 pcs potato (medium, peeled and cubed); 2 tbsp mustard oil; 1 tsp panch phoron; 1 pcs dried red chili; 1 pcs bay leaf; 1 tsp ginger paste; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp sugar; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(31)

TASTE SCORE

8/10

Sweet and earthy pumpkin slow-cooked with panch phoron, ginger, and a touch of sugar in a light, aromatic gravy. This Bengali niramish (no onion-no garlic) curry is a staple in traditional households, especially during autumn when pumpkins are at their peak. Best enjoyed with steamed rice and a squeeze of lemon.

PREP

10m

COOK

25m

SERVES

1 KATORI

138 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the pumpkin and potato.
1.Peel the pumpkin and remove seeds. Cut into 1-inch cubes.
2.Peel the potato and cut into similar-sized 1-inch cubes.
3.Keep pumpkin and potato in a bowl of water to prevent discoloration.
temper · ~2 min
Temper the panch phoron.
1.Heat mustard oil in a kadai or pan over medium heat until it reaches its smoking point.
2.Reduce heat to low and add panch phoron and dried red chili.
3.Let spices crackle for 30 seconds until fragrant.
TIPHeating mustard oil to smoking point removes its raw pungency and makes it easier to digest.
saute · ~1 min
Sauté the aromatics.
1.Add bay leaf and ginger paste to the crackling spices.
2.Sauté for 1 minute until the raw smell of ginger disappears.
3.Add turmeric powder, red chili powder, and cumin powder. Stir quickly.
saute · ~4 min
Cook the vegetables.
1.Drain the pumpkin and potato cubes and add them to the pan.
2.Add salt and sugar.
3.Stir well to coat the vegetables evenly with spices.
4.Sauté for 3-4 minutes, stirring occasionally.
TIPDon't skip the sugar. A little sweetness balances the earthy pumpkin and brings out its natural flavor.
simmer · ~14 min
Simmer until tender.
1.Add ½ cup water and stir gently.
2.Cover the pan and cook on low heat for 12-15 minutes.
3.Check once halfway through and give a gentle stir.
4.Cook until pumpkin and potato are fork-tender and water is absorbed.
TIPPumpkin releases its own water while cooking. Start with just ½ cup; add a splash more only if needed.
garnish
Finish and serve.
1.Remove bay leaf and dried red chili.
2.Transfer to a serving bowl and garnish with chopped coriander leaves.
3.Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a dense, sweet variety like sugar pumpkin or red kuri for the best texture and flavor.
2
Cut pumpkin and potato into uniform 1-inch cubes so they cook evenly at the same pace.
3
Do not skip heating mustard oil to its smoking point — it mellows the pungency and deepens the aroma.
4
Allow the panch phoron to crackle fully before adding wet ingredients to release maximum fragrance.
5
Cook covered on low heat so the vegetables steam gently and absorb the spices without burning.
6
If the curry seems dry before the vegetables are tender, add 2-3 tablespoons of warm water at a time.

RECIPE VARIATIONS

Adapt it for your goals.

No Potato (Low Carb)

No-Potato (Low-Carb)

Skip the potato and increase pumpkin to 600g. This reduces carbs and lets the sweet pumpkin shine as the sole star, ideal for those watching their glycemic load.

Protein Boost

Add 1 cup of soaked and boiled chickpeas or yellow split peas (cholar dal) along with the water in step 5. This turns the curry into a more substantial one-pot meal rich in plant protein.

Vegan (Already Vegan)

This recipe is naturally vegan. For extra richness, stir in 2 tablespoons of raw peanut butter or coconut cream just before serving to add a creamy, nutty depth.

Spicy Kick

Add one slit green chili along with the ginger paste for a fresh, lingering heat that complements the sweet pumpkin without overwhelming it.

HEALTH BENEFITS