Kaddu sabji (pumpkin curry)

This vibrant curry pairs sweet pumpkin cubes with aromatic spices such as turmeric, cassia and Kashmiri chilli. Ready in less than 20 minutes, it pairs perfectly with dhal and rice – or serves as a delicious side to grilled fish or chicken salad.

Ingredients

2 tbsp ghee
½ cinnamon stick
1 mace blade
1½ tsp fine white sea salt
1 tsp cumin powder
½ tsp turmeric powder
½ tsp cassia powder
scant ½ tsp Kashmiri chilli powder
500g pumpkin (about 3½ cups), cut into 2cm cubes
½ lime (optional), to finish

Method

Step 1- Heat the ghee in a large kadai or cast-iron wok over high heat. As the ghee warms, add all the spices at once and stir them through.
Step 2- Before the spices reach the point where they look like they might burn, add the pumpkin. Toss it through the spices to coat, then spread the cubes evenly, in one layer if possible.
Step 3- Cook until the pumpkin browns on one side, taking care not to move it too much.
Step 4- Turn carefully and cook as before until the pumpkin is completely browned on all sides and cooked through. The entire dish should take no more than 20 minutes from start to finish.
Step 5- Serve with a squeeze of lime juice.

This is an edited extract from What We Call Masala by Sarina Kamini, photography by Patricia Niven. Murdoch Books, RRP $49.99.

Kaddu sabji (pumpkin curry)

Ingredients

Method

Step 1- Heat the ghee in a large kadai or cast-iron wok over high heat. As the ghee warms, add all the spices at once and stir them through.

Step 2- Before the spices reach the point where they look like they might burn, add the pumpkin. Toss it through the spices to coat, then spread the cubes evenly, in one layer if possible.

Step 3- Cook until the pumpkin browns on one side, taking care not to move it too much.

Step 4- Turn carefully and cook as before until the pumpkin is completely browned on all sides and cooked through. The entire dish should take no more than 20 minutes from start to finish.

Step 5- Serve with a squeeze of lime juice.