🇵🇰 Pakistani Vegetarian

Pumpkin Karahi

Name: Pumpkin Karahi
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; to taste Salt; 5, chopped Tomato; 4 cloves, minced Garlic; 3, slit Green Chili; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 500 g, cubed Pumpkin

🇵🇰 Pakistani

A robust Pakistani classic — Pumpkin browned hard, softened tomatoes and ginger, and a masala cooked down until thick, dark and glossy. Best mopped up with naan, straight from the karahi.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Saltto taste
Tomato5, chopped
Garlic4 cloves, minced
Green Chili3, slit
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Pumpkin500 g, cubed

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oil in a heavy karahi and soften the onions in it patiently until they turn deep gold at the edges.
2
Add the Pumpkin and fry hard until it takes colour on every side.
3
Tip in Ghee and Garlic, stirring to lift the browned bits from the pan floor.
4
Add the spices and salt and fry for two minutes, adding splashes of hot water so nothing catches.
5
Cover and simmer on a low flame until the Pumpkin is fork-tender and the oil separates at the edges of the masala — the classic 'tayyar' sign.
6
Garnish with ginger, chillies and coriander, and serve with roti or rice.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Pumpkin Curry | Kaddu ki Sabzi | Masala Kaddu | Pakistani Recipes | Hina Barkat. · on YouTube