Indian pumpkin curry, known as dangar curry in some regions, is a simple yet flavorful dish perfect for autumn. Made with tender chunks of pumpkin cooked in ginger and garlic paste. This dish showcases the natural sweetness of the pumpkin, balanced by the warmth of cumin, mustard seeds, turmeric, and chili. Often finished with a touch of garam masala or fresh coriander, it offers a comforting and aromatic experience. Its simplicity makes it easy to prepare, yet it feels hearty and nourishing, capturing the essence of autumn with every bite. Enjoy it with warm roti or rice.
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
300-400 gm pumpkin – chopped into nice squares
6-7 cloves garlic
1 inch ginger
1 chili
2 teaspoon cumin
2 teaspoon mustard seeds
1 spoon of garam masala
Pinch of tumeric
2 spoons of oil
Salt to taste
Finely chop the ginger, garlic and chili.
Chop the pumpkin into small cubes
Saute the garlic, mustard seeds, cumin and chili in oil, until the garlic turns brown.
Add the pumpkin, tumeric and garam masala and a cup of water. Close the lid and let it cook on medium flame for 15 mins
Once the pumpkin is soft, the dish is ready to eat
Serve it with Rice or Roti…
