Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
250 gm pumpkin peeled and cut into cube shaped pieces; 2 big sized potatoes cut into cube shaped pieces; ½ cup chickpeas (bengal gram) soaked in water for at least 5 hours; 1 tsp ginger paste; 1 tsp ghee (clarified butter).

  • 1 bay leaf
  • ½ tsp paanchforon (fenugreek seed, cumin seed, kalonji, fennel seed, radhuni)
  • 2 dry chillies
  • A pinch of asafoetida powder (Hing)
  • ¼ tsp cumin powder
  • ¼ tsp bengali garam masala powder (cardamom, cinnamon and clove)
  • Salt and sugar according to your taste
  • 1 tsp turmeric powder.

  1. Heat oil in a pan/kadai. Fry the potatoes until they turns to golden brown.
  2. Add pumpkin and chickpeas and fry for a while.
  3. Add salt, turmeric powder, and cumin powder. Cook it for sometimes (approx: 8-10 mints).
  4. Add some warm water and put a lid on it. Allow it to cook in medium flame till the vegetables are done.
  5. Transfer the curry to another pot.
  6. Add some oil in the same pan. Temper the oil with dry chilli, paanchforon and bay leaf.
  7. When the aroma comes out, add the ginger paste along with a pinch of asafoetida (approx: ¼ tsp) powder (hing) and fry for a minute.
  8. Now mix it with the curry.
  9. Add sugar according to your taste.
  10. Add ghee and garam masala powder and wait for two minutes.
  11. Turn off the heat and serve it with rice roti (chapati) or paratha.
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