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!