Spiced pumpkin recipe
by Aktar Islam |
2 comments |
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Pumpkin cooked with cracked coriander and cumin seeds in a spicy dry massala
At a glance
- Cuisine Indian
- Recipe Type Side
- Difficulty Medium
- Preparation time 5 mins
- Cooking time 25 mins
- Serves 4 people
Ingredients
- 500 g (17.6oz) Pumpkin, cut into 1 inch cubes
- 50 ml (1.8fl oz) Corn oil
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Tomato, finely chopped
- 0.5 tsp Salt
- 0.5 tsp Ground chilli powder
- 0.5 tsp Cumin seeds
- 0.25 tsp Turmeric
- 1 handful Fresh coriander, chopped
- 1 tsp Cracked coriander seeds
- 125 ml (4.4fl oz) Water
Step-by-step
- Heat the oil in the pan and add cumin and cracked coriander seeds, add the garlic and brown lightly followed by the onion. Cook slowly until onions have softened then add salt, turmeric and ground chilli. Cook the spices out with a dash of water.
- Add the pumpkin and coat with the massala, add the tomato and 100ml water then stir. Cover and reduce to a low heat.
- Add water in small amounts to keep the pumpkin moist, cook slowly until the pumpkin has softened. Add the fresh coriander and stir through. Check for seasoning
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Comments
by norestfor | on 02 October 2011
Looks superb, then its Aktar, so it would be. Keep them coming, this recipe is on my to do list.
Also there is a great Pumkin in Gordons Great Escape book. A book well worth buying.
by glynnchristian | on 27 October 2011
Can you believe this? When I first came here in 1965 and wanted to buy pumpkin to roast for Sunday lunch I was told by a man in a white coat (it was Cullens at Hampton Court): In this country, Sir, I think you'll find pumpkin gets eaten by beef and not with it.
Some things do change for the better.
Aktar's delicious recipe works wonderfully without the spices and with parsley rather than coriander; it's then Mediterranean and with simple meat, poultry or fish can also be topped with torn fresh mozzarella. You'll think the sun really is shining.
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