Indian Spiced Smashed Pumpkin

7 Oct

I’ve found a new blog that I love, it’s called Veg Recipes Of India. There are so many things that I want to make I didn’t know where to start. The first recipe that captured my soul, and my stomach though, was this one. It’s real name is Kaddu Sabzi but I couldn’t resist The Smashing Pumpkins reference.

It’s spicy pumpkin mash which is my idea of heaven. I served it as a side dish with some of  The Washer Up’s Potato & Pea Samosas (I’ll be posting the recipe over the next few days don’t worry). They’re easy “pea- sy” (sorry) because he makes them using spring roll wrappers instead of making pastry.

I also served it cold/room temperature the next day as a spicy pumpkin dip with some poppadoms. Both ways it tastes stunning. It’s sweet, spicy, creamy and pure comfort food. And another excuse to use my gorgeous homegrown red chillis.

Indian Spiced Pumpkin Mash

Serves 3-4 as a side dish, vegan, gluten-free. Adapted from Veg Recipes of India

  • about 850 gr pumpkin or squash, peeled as best you can & cut into 1 inch cubes
  • 2 tbsp olive oil
  • 2 tsp punch pooran ( a whole spice mix containing cumin seeds, fennel seeds, fenugreek seeds, mustard seeds & onion seeds) available from Indian food stores
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp minced ginger
  • 1 red chilli, finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp dry mango powder/amchur
  • 1 tsp brown sugar/jaggery/palm sugar
  • 220 ml (1 cup) veg stock
  • salt & black pepper
  • a handful of fresh coriander, chopped plus leaves for garnish

Heat the oil in a large pan over a medium heat add the panch pooran (seeds) and cook until they start to pop. Then add in the onion and cook for about 5 minutes until softened. Add in the garlic, fresh chilli & ginger and cook for another 2 minutes.

Throw in the chopped pumpkin/squash and add the chilli powder, turmeric and sugar. Stir well to coat the pumpkin then add the stock and season well with salt & black pepper. Lower the heat slightly,cover with a lid and simmer for 15-20 minutes or until the pumpkin is soft and mushy.

Mash the pumpkin in the pan with a wooden spoon and add the garam masala and dry mango powder. Stir well, adding in the fresh coriander and cook for another few minutes. If it is too watery take the lid off to let the liquid evaporate. If you would like a smoother consistency you could blend/process the pumpkin at this point.

Serve hot/warm garnished with coriander leaves.

If you have any left you can serve it cold/ room temperature the next day as a dip with some poppadoms or flatbread. The flavour just gets better overnight.

Serve with a nice cold beer.. just a suggestion!


41 Responses to “Indian Spiced Smashed Pumpkin”

  1. thekalechronicles October 7, 2011 at 8:24 pm #

    This sounds great. I love Indian food and winter squashes are coming in. Thanks. And thanks for the link to the website, too.

  2. Savorique October 7, 2011 at 8:37 pm #

    Ohhh…trendy topic! looks like you are one of those few who heard lately that Indian spices helped combat fat 🙂 I’m not a big fan of pumpkin but your health and Indian approach to it makes pumpkin more appealing to me.

  3. Rufus' Food and Spirits Guide October 7, 2011 at 9:11 pm #

    Oh very cool. OK very warm and spicy, but even better!

  4. ceciliag October 7, 2011 at 9:54 pm #

    That looks fantastic but I am going to sit right here and wait for the samosas, I love them, we used to make them often and I forgot about them, and potato and pea!!! c

  5. Caroline October 7, 2011 at 11:15 pm #

    Oooo spicy pumpkin. I’m into that. This sounds fabulous, Natalie! Great dish.

  6. thefooddoctor October 7, 2011 at 11:22 pm #

    I have only recetly began to experiment with indian food and so far I’m loving it…this sounds like a wonderful recipe

  7. Carolyn October 8, 2011 at 2:04 am #

    I SO got that Smashing Pumpkins reference…the minute I saw the title, I thought of Billy Corgan! It looks like a delicious dish.
    BTW, you asked about my pancakes and using milk instead of apple cider…I think that would work fine since most recipes for pancakes use milk as it is. The apple cider was a complete experiment!

    • foodblogandthedog October 8, 2011 at 11:10 am #

      I think you’re the only one that got it!! I’m going to try the pancakes with persimmon definitely, thanks for answering!

    • foodblogandthedog October 9, 2011 at 12:20 am #

      Hi Carolyn – the Washer Up here!
      I’m a huge fan of the “loudest band I’ve ever seen” and so Natalie has little choice but be subjected to Billy et al. Looking forward to the new album and hoping to catch them on tour.

  8. chicaandaluza October 8, 2011 at 9:32 am #

    I adore Indian food and this is right up my street. Looks so pretty too. Looking forward to the samosa recipe – where do you find Spring Roll wrappers here? Have never managed to track any down!

    • foodblogandthedog October 8, 2011 at 11:08 am #

      I get most of my Asian stuff in a Chinese supermarket in Fuengirola, there’s also a big almacen on the Poligono Guadalhorce near the ITV place in Malaga but I always get lost!!

      • chicaandaluza October 15, 2011 at 5:00 pm #

        Thbat´s good to know – thanks so much! isn´t that the Poligono with all the “naughty girls”?!

      • foodblogandthedog October 15, 2011 at 5:20 pm #

        That’s the one, they’ve been moved now apparently to a “special” area!!

  9. frugalfeeding October 8, 2011 at 9:54 am #

    I don’t think I’ve seen anything like this – it’s such a nice idea. The colour is just stunning,

  10. Beth Michelle October 8, 2011 at 11:15 am #

    I love the sound of this. what a great side dish! Actually I could probably just eat it for an entire meal!

  11. alyssa October 8, 2011 at 11:31 am #

    Very interesting flavors, and it looks so pretty. I bet it’s a great snack or even a great meal with all that great bread!

  12. dassana October 8, 2011 at 2:28 pm #

    wow natalie, you have made an interesting adaptation with addition of panch phoran and ginger, garlic with pepper. i am sure the pumpkin sabzi must have been very good. may be i should try this version.

    • foodblogandthedog October 8, 2011 at 3:22 pm #

      Thanks so much for the inspiration Dassana, it really is delicious! I can’t wait to try some of your other recipes now!!

  13. Maggie October 8, 2011 at 4:24 pm #

    This is wonderful! Looks like the best way to eat pumpkin I’ve found so far.

  14. Brindusa@ Cooking with my soul October 8, 2011 at 6:07 pm #

    Amazing flavors. Indian food is my favorite.

  15. Parsley Sage October 8, 2011 at 9:36 pm #

    I want ALLLLL of this dinner. The smashed pumpkin and the samosas 🙂 Wowsa! Buzzed

  16. PEPPERMEISTER! October 9, 2011 at 5:39 pm #

    Beautiful peppers! This recipe looks great. I’m a fan of pumpkin, indian and chiles, so this will be getting made in my kitchen very soon. Thanks for posting and linking to the Veg Indian Recipe site.

  17. agirlandhercarrot October 10, 2011 at 12:17 am #

    Holy mole! So I’m a bit pumpkin crazed and
    So happy to have visited our site today from
    A comment you left on my Greek beans awhile back. I love Indian food and am so excited to try this!! More reasons to use pumpkin!

  18. Medeja October 10, 2011 at 1:02 pm #

    It looks amazing! Though we aren’t big fans of pumpkins..this recipe I would like

  19. Tes October 10, 2011 at 4:59 pm #

    I am a big fan of spices… so this recipe is definitely is going to work out in my kitchen 🙂

  20. Three Well Beings October 10, 2011 at 8:50 pm #

    I bought a little pumpkin the other day and didn’t think I’d actually cook it…you’ve changed my mind. My evening schedule just opened up and I think this recipe would be a true pleasure to prepare. Fall hasn’t yet fully hit Southern California, but maybe this will help ME get there! The spice combination is amazing and those wonderful pictures gave me the final push! Thank you! Debra

  21. Tammy October 10, 2011 at 9:51 pm #

    Gorgeous recipe! I love pumpkin and I love spice. I’m ready to try this one.

  22. happywhennothungry October 11, 2011 at 3:26 am #

    I love Indian food! This smashed pumpkin looks amazing!

  23. carolcampbell October 11, 2011 at 7:51 pm #

    Natalie,sorry not to have written before,I can’t believe how busy it”s been.We’ve just driven my car down,non stop through France and Spain to leave it here.Anyway,I wanted to tell you that I’ve cooked several things,all lovely.I made the feta dip with just feta,was lovely,the chilli stuffed green peppers,the aubergine curry-my daughter is fussy about chick peas but loved it,as well as the burgers with the relishes.I made arepa buns again and the courgette bakes,and the green tomatoes again.We had some of those left over and I froze them,they were great reheated in the oven.
    Is it possible to buy organic free range eggs in Alhaurin?
    I am getting a whole box of varied suashes next week and for sure will try this curry.
    Thanks so much!
    Love Carolx

    • foodblogandthedog October 11, 2011 at 8:00 pm #

      I’m so glad you’re all enjoying everything, it’s so nice to hear!! As for the free range organic eggs you need to befriend someone with chickens 😀 or they do free range in Mercadona (campero). I’m getting an organic veg box form Coin so I will see if they have eggs. The mashed pumpkin is heaven!!

  24. carolcampbell October 11, 2011 at 7:55 pm #

    by the way I’m a Smashing Pumpkins fan, introduced to them by my son in his radio dj days at university

  25. carolcampbell October 11, 2011 at 8:04 pm #

    can’t get punch pooran in uk.can i mix myself?equal amounts?

    • foodblogandthedog October 12, 2011 at 10:12 am #

      No sure of exact amounts, apparently Rick Stein has a recipe, have a look online, I will too!

    • foodblogandthedog October 12, 2011 at 10:22 am #

      Just found it here you go! Panch Phoron Recipe

      1 tbsp nigella seeds
      1 tbsp black mustard seeds
      1 tbsp fenugreek seeds
      1 tbsp fennel seeds
      1 tbsp cumin seeds

      Combine all spices in a jar, store away from heat and light.

  26. tiffany October 12, 2011 at 4:42 am #

    OH how I love smashed food! 😉 … especially when it involves chiles!

  27. sarah October 14, 2011 at 7:32 pm #

    i’m sold! love the flavors in this!!

  28. promenadeplantings October 30, 2011 at 6:27 pm #

    Hi, this sounds a lovely recipe, I like the idea of using it as a dip, plus I have lots of homegrown pumpkins to use over the winter 🙂

  29. Ramya Chandra March 21, 2012 at 8:43 am #

    Good to know so many folks are using Indian recipes.proud. Jai ho!!


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