Easy Pumpkin Masala                                                                                        

Adapted from Step-By-Step Indian Cooking


Serves 4

3 cups / ¾ lb / 310 gr pumpkin, diced

1 small potato, peeled and diced

2 tablespoons finely grated ginger

2 tablespoons olive oil, divided

2 cloves garlic, finely chopped

1 medium onion, chopped

1 small bunch cilantro, chopped

1 (14.5 oz) can diced tomatoes

1 teaspoon garam masala

1 teaspoon chili powder (use more or less depending how hot you want it)

1 teaspoon fine grain sea salt

1 dry bay leaf

1 cup / 250 ml water, divided

1 teaspoon ground cumin

1 teaspoon mango powder-amchur (optional)


Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat, add onion, garlic, ginger, and half of the cilantro. Sauté until the onion becomes translucent, about 8 to 10 minutes.

Add garam masala, chili powder, bay leaf, and mango powder (if using), and sauté for 30 seconds, until fragrant.

Add pumpkin, potato, diced tomatoes, ½ cup of water, and salt.

Cover with a lid and cook on low heat for about 25 to 30 minutes — until the pumpkin has softened, the potato is cooked, and the water has been absorbed.

In the meantime, heat the remaining 1 tablespoon of olive oil in a small saucepan add cumin and sauté for 60 seconds or until the fragrance emerges (be careful not to burn it though.)

Add the cumin to the pumpkin mixture along with remaining ½ cup of water.

If it looks too dry, adjust by adding more water one tablespoon at a time.

Garnish with the remaining cilantro and serve.