Spiced Pumpkin with Black Cumin Seeds

2013-07-24
  • Yield : 800g
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

  • 1kg pumpkin – skin removed and diced
  • 100g onion – diced
  • 1 teaspoon black cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder or to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon rock salt
  • 2 tablespoons olive oil
  • 100 cream (optional)

Method

In a large pan add the oil on moderate to hot heat. When hot add both cumin seeds and powder and cook for approximately 30 seconds then add the onion, pumpkin and the rock salt, ┬áthen stir to char the pumpkin. Make sure you stir it regularly, covering the pan after each stir. Do this for at least ten minutes, but make sure it doesn’t burn. If it catches at the base then a tablespoon of hot water added before covering the pan will loosen the burn.

Once the 10 minutes are up stir in all of the other ingredients except the cream if using in this dish. Cook as the method above. It will only take another 10 minutes for the pumpkin to be charred and fully cooked but you must stir it frequently throughout this whole process. Try not to mash the spices. The flavours will infuse into the pumpkin further. The amount of spices in this dish harmonise with the pumpkin’s sweetness. Lastly add the cream if you want it to give this dish some moisture otherwise I prefer the dry charred taste of the pumpkin.

Variations and Suggestions

When I find friends asking me if I know of any ways to cook pumpkin other than just roasting and making pumpkin soup I find it a nice challenge to tackle, especially in winter when pumpkin is so cheap. I find I could quite easily live just on pumpkin alone when it is cooked in different ways. This again is one of my easier of recipes to use and a dish that’s not only a good with other meals but also makes a superb dip especially when served with pitta/crusty bread etc. You could use this dish in many ways including mains, starters and snacks. Omit the chili if heat is an issue but I like the combination because the sweetness of the pumpkin reduces the heat of the chili slightly making it delicious. If you prefer, pumpkin can be roasted in the oven first then added to the pan with the remainder ingredients and spices.

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment