Kumror/Kaddu Posto Recipe (Spiced Pumpkin with Poppy Seeds and Tomatoes)
Description:
Kumror/Kaddu Posto is a delightful twist on the classic Bengali Aloo Posto, offering a hearty and flavorful vegetarian dish. By replacing potatoes with pumpkin, this recipe brings out a rich sweetness, enhanced by the subtle aromatic garlic, coriander, and garam masala. The combination of tomatoes, poppy seeds, and a well-balanced spice blend creates a mouthwatering dish that is perfect for dinner. Even the pickiest eaters will enjoy the delicious flavors of this easy-to-make recipe. Serve it with warm Bengali luchi or steamed rice for a wholesome meal.
Cuisine: Bengali
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 500 grams (cubed) |
| Tomatoes | 2 (chopped) |
| Poppy Seeds | 2 teaspoons |
| Garlic | 2 cloves (grated) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Coriander Leaves (Dhania) | 4 sprigs (finely chopped) |
| Salt | To taste |
| Red Chilli Powder | To taste |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Instructions
-
Prepare the Spices and Ingredients:
- Begin by heating 1 tablespoon of oil in a heavy-bottomed saucepan on medium heat.
- Once the oil is hot, add 2 teaspoons of poppy seeds and sauté them for a few seconds until you notice a roasted aroma.
-
Sauté Garlic and Spices:
- Add the grated garlic and sauté for another 30 seconds, allowing the garlic to release its fragrance.
- Add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala powder to the pan. Stir well to combine the spices with the oil and garlic.
-
Cook the Vegetables:
- Add the chopped 2 tomatoes to the pan, followed by the cubed 500 grams of pumpkin (Kaddu/Parangikai). Stir everything together to coat the pumpkin evenly with the spices.
-
Season the Dish:
- Sprinkle salt and red chilli powder to taste. Stir all the ingredients well to ensure the pumpkin is well coated with the masala mixture.
-
Simmer the Dish:
- Lower the heat, cover the pan, and allow the dish to cook for about 20-25 minutes. Stir occasionally to ensure the pumpkin softens evenly and doesn’t stick to the bottom of the pan.
- If the mixture seems too dry, you can sprinkle a tablespoon of water. However, the pumpkin and tomatoes will release enough water as they cook, so extra water is usually not necessary.
-
Finishing Touches:
- Once the pumpkin is tender and fully cooked, check the salt and spice levels and adjust as needed.
- Stir in the freshly chopped coriander leaves (Dhania) and let them wilt into the dish for an extra burst of freshness.
-
Serve:
- Transfer the Kumror/Kaddu Posto to a serving dish.
- For a traditional Bengali meal, serve it with Bengali luchi (fried flatbreads) or steamed rice along with a side of Boondi raita for a satisfying dinner.
Pro Tips:
- For a more intense flavor, you can dry roast the poppy seeds before adding them to the oil.
- If you prefer a thicker consistency, cook the pumpkin uncovered for a few extra minutes to allow the sauce to reduce.
- Kumror/Kaddu Posto can be paired with other Bengali dishes like dal and fish curry for a complete meal.
This simple yet flavorful dish brings together the comforting sweetness of pumpkin with the aromatic poppy seed paste, creating a perfect meal for vegetarians and spice lovers alike. Enjoy the taste of Bengali cuisine with a modern twist!
