Kumro Tarkari is a popular Bengali dish made with an exotic duo of potatoes, pumpkin, and a blend of aromatic spices. Not only does this dish taste delicious, but it also provides a lot of nutrition.
Kumro Tarkari is mainly composed of pumpkin, which is full of nutrients, such as vitamin A, vitamin C, and potassium.
The spices used in the dish, such as cumin, coriander, and turmeric, have anti-inflammatory and antioxidant properties. Specifically, turmeric contains curcumin, an antioxidant that reduces inflammation and improves brain function.
Additionally, Kumro Tarkari is a low-calorie dish, making it a healthy weight-maintenance choice. It is high in fiber, which promotes healthy digestion and helps you feel full longer.
In conclusion, Kumro Tarkari is a tasty and nutritious dish with a range of health benefits. The versatility of this dish makes it an excellent choice for both lunch and dinner.
Now without any further delay, let’s head toward this quick & delicious recipe!
This Recipe highlights:
- Servings: 3-4
- Cuisine: Indian
- Nutrients factor: A high nutrient content complete meal
- Recipe time: 30-40 mins
- Potato – 2 medium sized diced into 12 pieces (Making 6 pieces each)
- Pumpkin – 500 grams
- Whole dried red chilis – 4 piece
- Panchphoren – 1/2 teaspoon
- Ginger paste- 1 tablespoon
- Asfaetoda- 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 1/2 tablespoon
- Sugar – 2 tablespoon
- Mustard oil – 3 tablespoon
- Slice the potatoes into thick slices and instantly shift them into a bowl full of water and set them aside.
- Now slice pumpkins into the same shape and set them aside.
- Combine the cumin, coriander, turmeric, and salt in a small bowl.
- Keep 3 tablespoons of oil ready.
- Keep 1 cup of water ready.
Kumro Tarkari can be cooked once the ingredients have been prepared.
- On the pan, pour three tbsp mustard oil, heat it for a while and add one bay leaf, four dried red chilies, and 1/2 tsp panchforon. Stir well and fry!
- Now add 1 tsp Asafoetida and mix it well with the spices
- Now add 2 medium potatoes big-diced. Stir and fry them till they become light brown
- Now add diced pumpkins, and add 1/2 cup soaked chana. Mix and fry them.
- Then add one tbsp ginger paste, 1 tbsp mustard paste, 1/4 tsp turmeric powder, and salt to taste. Again mix and fry for 5 mins!
- Now add one cup of water, stir it for few times, and cover it. Let it cook for 10 mins
- Uncover the pan and check the consistency of the potato by pressing it a bit with a spatula
- Now add 2 tbsp sugar, mix, and cook until it gets dry
- Dish out when there is no gravy left, just a dash of it will be felt on the food
Here’s how to Serve it!
This dish can be served with various sides. You can serve it with plain steamed rice, pulao, or roti. A side salad can also be served with this dish to complete the meal.
- For the best flavor and texture, use fresh, ripe pumpkins.
- To ensure even cooking, cut the pumpkin into equal pieces.
- Overcooking pumpkin can result in it becoming mushy and losing its texture.
- To make the dish more nutritious and flavorful, you can also add other vegetables like potatoes, carrots, or peas.
- Toward the end of cooking, you can add some coconut milk for a richer taste.
- Serve hot with rice or bread and garnish with fresh coriander leaves.
- Allow the dish to cool to room temperature.
- Put the Kumro Tarkari in an airtight container.
- You can keep the dish in the refrigerator for up to three days.
- Reheat the dish in a pan on medium heat when you are ready to eat it. If the consistency is too thick, you can add a little water or coconut milk.
- The flavor and texture of the dish can be affected by multiple reheats.
Kumro Tarkari can be stored safely and enjoyed as a leftover meal for a few days by following these steps.
It is a quick and easy vegetarian dish that can be prepared in a matter of minutes. Sometimes lentils are also added to the dish for added texture and flavor.
It can be enjoyed as a main course or as a side dish when served with steamed rice or flatbreads (such as rotis or parathas). It is a tasty and healthy way to enjoy Bengali flavors.
Back in the day:
It is believed to have originated in Bengal, a region in the eastern part of the Indian subcontinent. Bengal has a rich culinary tradition and many of its dishes have been influenced by the local ingredients and the cultural exchange that has taken place in the region over the centuries.
A versatile vegetable with many uses…
Pumpkin is the main ingredient in Kumro Tarkari. According to legend, the dish was created for use of the season’s crop and as a tasty vegetarian dish.
As time has passed…
Kumro Tarkari has become a popular dish in Bengali households. Thanks to the diaspora of Bengali people, it is now widely enjoyed not only in Bengal but around the globe as well.
It is a delicious and important part of Bengali cuisine with a rich and flavorful history, although there is no specific historical event associated with Kumro Tarkari.
There is nothing like Bengali cuisine for its unique blend of spices and flavors, and Kumro Tarkari is an excellent example of this. In this traditional Bengali recipe, pumpkin is cooked in a fragrant blend of spices, creating a flavorful and healthy dish for any occasion.
Kumro Tarkari Bengali Recipe
- 2 medium sized Potato – diced into 12 pieces Making 6 pieces each
- 500 grams Pumpkin
- 4 piece Whole dried red chilis
- 1/2 teaspoon Panchphoren
- 1 tablespoon Ginger paste
- 1 teaspoon Asfaetoda
- 1/4 teaspoon Turmeric powder
- 1/2 tablespoon Salt
- 2 tablespoon Sugar
- 3 tablespoon Mustard oil
Things To Do Before Starting Cooking
- Cut the potatoes into thick pieces and put them in a bowl of water.
- Then, cut the pumpkins into the same size and put them aside.
- Mix cumin, coriander, turmeric, and salt in a small bowl.
- Keep 3 spoons of oil and 1 cup of water nearby.
- First, we need a pan. Pour three spoons of mustard oil into the pan and heat it.
- Then, add one bay leaf, four dried red chilies, and 1/2 tsp panchforon. Stir and fry them.
- Next, add 1 tsp Asafoetida and mix it with the spices.
- After that, add 2 big-diced potatoes and fry them until they turn light brown.
- Then, add diced pumpkins and 1/2 cup soaked chana. Mix and fry them.
- Add ginger paste, mustard paste, turmeric powder, and salt to taste. Fry for 5 minutes.
- Now, add one cup of water, stir it, and cover the pan. Let it cook for 10 minutes.
- Uncover the pan and check the potatoes by pressing them with a spatula.
- Finally, add 2 spoons of sugar, mix, and cook until it gets dry.
- When there is no gravy left, dish out the food. Enjoy!