How to make Black Pumpkin Curry - Yellow pumpkin cooked with coconut milk and powdered roasted spices

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Yellow pumpkin (पीला कद्दू ), Thin coconut milk (पतला कोकोनट मिल्क / नारियल का दूध)

Cuisine : Indian

Course : Main Course Vegetarian

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Black Pumpkin Curry Recipe Card

Black Pumpkin Curry

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Simple Methi Paneer Ki Sabzi, Sarson wale Baingan, Sweet Potato Stir Fry, Aviyal.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Black Pumpkin Curry Recipe

  • Yellow pumpkin ½ medium

  • Thin coconut milk 1 cup

  • Onion 1 medium

  • Curry leaves 10-12

  • Salt to taste

  • Garlic cloves 3-4

  • Cumin seeds 1 tablespoon

  • Fennel seeds (saunf) 2 tablespoon

  • Coriander seeds 1 tablespoon

  • Green cardamoms 2-3

  • Cinnamon 1 inch

  • Fenugreek seeds (methi dana) ¼ tablespoon

  • Black peppercorns 10-12

  • Cloves 7-8

  • Dried curry leaves 15-18

  • Thick coconut milk ½ cup


Step 1

Cut pumpkin into large pieces.

Step 2

Heat thin coconut milk in a non-stick pan, add pumpkin pieces and mix well.

Step 3

Slice onion and add to the pan along with curry leaves. And salt and mix well.

Step 4

Roughly chop garlic and add to the pan and mix well. Cover and cook till the pumpkin becomes soft.

Step 5

Dry roast cumin seeds, fennel seeds, coriander seeds, cardamoms, cinnamon, fenugreek seeds, peppercorns, cloves and dried curry leaves in another non-stick pan till brown. Switch off the heat, cool to room temperature and grind to a fine powder.

Step 6

Add thick coconut milk to the first pan along with 3-4 tbsps ground powder and mix well. Cover and cook on low heat till the pumpkin is fully cooked. Store the remaining powder for later use.

Step 7

Transfer the curry into a serving bowl and serve hot.