Peas and Pumpkin Curry


This recipe is heavily inspired by Atul’s post in Facebook. Its originally called as Banarasi Matar Ka Nimona. The big difference is that we used pumpkin instead of potatoes. Rest of the recipe is itself a copy paste of his original with minor edits.

You need:

  • 1 Kg Peas – Weight before shelling.
  • 250 grams of Pumpkin, chopped into 1 cm squares.
  • 1/2 Cup Tomatoes pureed
  • 1″ Ginger
  • 2-4 Green Chilies.
  • 1 Teaspoon Cumin.
  • 1 Teaspoon Garam Masala.
  • Ghee

Coarsely blend half the peas , remove. Liquidize the remaining peas with ginger and chilies. Add a little water to make them into a smooth paste. Mix both the peas and store in separate bowl. In the same blender and you don’t really need to rinse it, puree the tomatoes.

Saute the pumpkin in oil and once they have softened, remove.

Saute cumin and as they crackle add the tomato puree. Season with salt.

When the oil starts to separate add peas, drizzle a little water and cook till peas are almost done. Add the pumpkin. Mix well. Test for salt and then add garam masala. A scoop of ghee on top is highly recommended.

Enjoy an extremely tasty dish with hot roti’s.


Published by Imran

A s/w engineer by profession, I cook for my family.

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