Kumror Chakka Vegan pumpkin curry with black chickpeas
Kumror Chakka Vegan pumpkin curry with black chickpeas

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kumror chakka vegan pumpkin curry with black chickpeas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Kumror Chakka Vegan pumpkin curry with black chickpeas is something that I’ve loved my entire life.

Which is very easy yet delicious. I'm sharing Authentic Bengali Kumror chokka or kaddu ki sabzi with chana irecipe to all of you. Please watch the video till ends.

To begin with this recipe, we must first prepare a few components. You can have kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
  1. Prepare 500 gm pumpkin peeled and cubed
  2. Take 2 potatoes peeled and cubed
  3. Make ready 1 cup kala chana/ whole Bengal gram
  4. Prepare 1 teaspoon ginger paste
  5. Prepare 1 teaspoon panch foron
  6. Take 1 teaspoon red chilli powder(optional)
  7. Take 2 bay leaves
  8. Get 2 whole red chilies
  9. Prepare 2 green chilies
  10. Get 1 teaspoon turmeric powder
  11. Take to taste Salt
  12. Take 2 teaspoon sugar
  13. Get 1 tablespoon ghee
  14. Get 1 1/2 tablespoon mustard oil/cooking oil

I grew up eating this curry made with chickpeas, potatoes, sweet pumpkins and basic spices. To get the best results, use ripe. Kumror Chakka is a popular one amongst the Bengali vegetarian dishes. Chunks of Pumpkin and Potatoes tempered with Panch Phoron and cooked in Ghee Kumror Chakka is bliss Add Turmeric Powder, Red Chili Powder, and Salt and mix.

Instructions to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
  1. This is how you should chop the potatoes and pumpkins
  2. Soak the kala chana for 4-6 hours. Pressure cook the kala chana with 1 teaspoon of salt. I prefer to not discard the water as it contains lot of iron. Now, keep the kala chana aside.
  3. In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
  4. Now, add the potatoes and saute them. Then add the pumpkin, turmeric powder, green chilies, red chilli powder and ginger paste and saute everything together. Add water and cook the vegetable covered.
  5. Add the boiled kala chana, sugar just before the veggies are completely cooked. Add ghee and mix properly and turn off the flame.

Now add boiled chickpeas and cover the pan with a lid. This dish is called Kumror Chokka - a Bengali classic that uses the typical five-spice mix Panch Phoron to sauté pumpkin. When it's ready, scrape them off the foil and into the same mixing bowl. Now bring the mustard oil to medium. Adding pumpkin puree makes this vegan pumpkin curry lower fat* but still creamy, and the sweetness from the pumpkin means that there's no need Your kitchen will already smell spectacular by now, and all that's left to do is stir in some coconut milk, pumpkin, chickpeas, and veggies of your.

So that is going to wrap this up for this exceptional food kumror chakka vegan pumpkin curry with black chickpeas recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!