Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kumror chakka vegan pumpkin curry with black chickpeas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Kumror Chakka Vegan pumpkin curry with black chickpeas is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- Get 500 gm pumpkin peeled and cubed
- Make ready 2 potatoes peeled and cubed
- Make ready 1 cup kala chana/ whole Bengal gram
- Get 1 teaspoon ginger paste
- Take 1 teaspoon panch foron
- Prepare 1 teaspoon red chilli powder(optional)
- Prepare 2 bay leaves
- Prepare 2 whole red chilies
- Get 2 green chilies
- Take 1 teaspoon turmeric powder
- Make ready to taste Salt
- Make ready 2 teaspoon sugar
- Take 1 tablespoon ghee
- 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.
Steps to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- This is how you should chop the potatoes and pumpkins
- 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.
- In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
- 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.
- 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’s going to wrap this up with this special food kumror chakka vegan pumpkin curry with black chickpeas recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
