KUMRO ALOO’R CHOKKA | HOW TO COOK BENGALI STYLE ALOO PUMPKIN KI SABZI | POTATO PUMPKIN CURRY RECIPE

Today’s recipe is a very common food in any Bengali household. This Kumro Aloo’r Chokka is a very common vegetarian curry that is often cooked in our house. In fact my Mom cooks this recipe on our weekly vegetarian day. This recipe is a no onion no garlic recipe. You can cook this vegetarian recipe with simple spices like cumin powder. Anyone can cook this recipe without much effort.

Rating: 1 out of 5.

STEP BY STEP COOKING WITH PHOTOS

Take pumpkin and chop into cubes. In a similar way, cut potatoes and parwals. Wash them thoroughly and set aside. Now soak black chickpeas in water overnight. Next morning drain out the water and dry roast the chickpeas.

Now set the chickpeas aside. Put 2-3 tsp mustard oil in pan. Temper the oil with paanchforon (Indian five spice).

Add the vegetables in pan i.e potato cubes, parwal cubes, pumpkin cubes. Add salt and turmeric powder and cover with a lid.

Then add the roasted black chickpeas.

Add 1 tsp cumin powder,1/2 tsp turmeric powder and salt and sugar.

Mix everything and add water as much needed. Cook in low flame for few minutes. Ready to serve.

RECIPE CARD FOR ALOO KUMROR CHOKKA

Cuisine – Indian/ Bengali

Course – Main Course

Author – Tina

Prep time -15 minutes Cooking time -15 minutes Total time -30 minutes

INGREDIENTS

1 tsp Paanchforon (Indian five spice)

200 GM Pumpkin

2 medium size Potatoes

2-3 Parwals

1 cup Black chickpeas

1 tsp Turmeric powder

1 tsp Cumin powder

Salt and sugar to taste

Mustard oil

HOW TO COOK BENGALI STYLE ALOO KUMROR CHOKKA

Chop pumpkin, potatoes and parwals. Wash them thoroughly and set aside.

Soak black chickpeas in water overnight. Drain out the water next morning and dry roast the chickpeas.

Put mustard oil in pan. Temper the oil with paanchforon.

Add all the veggies. Add salt and 1/2 tsp turmeric powder and cover with a lid.

Put the black chickpeas in pan. Add the spices- cumin powder, 1/2 tsp turmeric powder and salt and sugar in the pan.

Mix everything and add water as much needed. Cook for few minutes in low flame.

Transfer to a bowl and serve.

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7 Comments Add yours

  1. I love chickpeas and never heard of black ones!

    Liked by 1 person

    1. Let's Cook says:

      We in Kolkata use this black chickpeas in cooking many curries. It’s popular here. I don’t know whether it’s available in your local market. It’s healthy as well.

      Like

  2. Very interesting recipe.Adding kala chana adds a crunch here,loved it!

    Liked by 1 person

  3. Tutu says:

    Intresting recipe will try out sometime.

    Liked by 1 person

    1. Let's Cook says:

      Please try. You are going to love it

      Liked by 1 person

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