🇵🇰 Pakistani

Pumpkin Aloo Bukhara

Name: Pumpkin Aloo Bukhara
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Ghee; 2 Bay Leaf; 1 tbsp Sugar; 500 ml Stock or Broth; 500 g, cubed Pumpkin; 8 Prunes

🇵🇰 Pakistani

Sweet-sour pumpkin stewed with prunes — a classic Karachi celebration dish. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Garam Masala1 tsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Ghee2 tbsp
Bay Leaf2
Sugar1 tbsp
Stock or Broth500 ml
Pumpkin500 g, cubed
Prunes8

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the pumpkin deeply in the Ghee in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the garam masala.
3
Return the pumpkin, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the pumpkin yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Best Aloo Bukhara Chutney · on YouTube