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Pumpkin Korma

  Oil 4 Tablespoon
  Onion seeds 1⁄2 Teaspoon
  Curry leaves 4
  Onions 2 , chopped
  Peeled deseeded pumpkin 1 Pound, cut into 1 inch cubes (500 Gram)
  Natural yogurt 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Ginger root 1⁄4 Inch, grated
  Garlic 2 Clove (10 gm), crushed
  Ground almonds 4 Ounce (125 Gram, 1 Cup)
  Ground turmeric 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Coconut milk 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Chopped coriander 1 Tablespoon (Cilantro)
  Chopped toasted almonds 1 Tablespoon
  Chopped coriander 1 Tablespoon

1. Heat the oil in a Bald pan or wok, add the onion seeds and curry leaves and fry until the seeds start popping.
2. Add the onions to the pan and stir-fry until golden brown.
3. Stir in the pumpkin and stir-fry until golden brown.
4. Stir in the yogurt gradually to prevent it curdling. Add the ginger, garlic, almonds, turmeric, chilli powder, garam masala, salt, coconut milk and fresh coriander (cilantro) and simmer for 10-15 minutes until the pumpkin is tender.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1418 Calories from Fat 1022

% Daily Value*

Total Fat 116 g179.2%

Saturated Fat 36.7 g183.6%

Trans Fat 0 g

Cholesterol 16.9 mg5.6%

Sodium 2148.7 mg89.5%

Total Carbohydrates 82 g27.3%

Dietary Fiber 15.4 g61.7%

Sugars 29 g

Protein 26 g52.7%

Vitamin A 728.8% Vitamin C 130.9%

Calcium 43.7% Iron 49.3%

*Based on a 2000 Calorie diet


Pumpkin Korma Recipe