:quality(70):focal(1885x2105:1895x2115)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/GU2PS4EOZREN3NUX74ZZW46EBE.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/912e95ec-f757-44ec-9849-24f245f43c09.png)
Ingredients
- 2 tbsp light olive oil
- 1 tsp cumin seeds
- 2 tsp grated ginger
- 2 onions, finely chopped
- 500g pumpkin, peeled, deseeded (cubed to ¾ inch)
- ½ tsp salt (adjust to taste)
- 1½ tsp garam masala
- ½ tsp red chilli powder (optional)
- ½ tsp turmeric
- 2 tbsp coriander leaves, finely chopped
- 1 tbsp nigella seeds
- Add the oil to a pan and place over a medium heat.
- Add the finely chopped onions and sprinkle over the salt.
- Sauté until the onions turn golden and caramelise. Add the cumin and leave for a few seconds before tipping in the grated ginger. Fry for one minute on a medium heat until it turns aromatic.
- Add the cubed pumpkin and fry for two to three minutes. Sprinkle over the chilli powder, turmeric and garam masala.
- Mix everything well and sauté for about two to three minutes, until the spices smell toasted.
- Place the lid on and cook over a low heat, stirring occasionally to prevent burning.
- After a few minutes, the pumpkins should begin to release moisture, but do add a few tablespoons of water if it needs it. I usually end up adding about 50ml.
- When it’s just cooked, scatter the pumpkin sabzi with chopped coriander leaves and nigella seeds.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/912e95ec-f757-44ec-9849-24f245f43c09.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)