Kumror/Kaddu Posto Recipe (Spiced Pumpkin with Poppy Seeds and Tomatoes )
Kumror/Kaddu Posto Recipe is a simple, quick twist to a traditional Bengali recipe of Aloo Posto. In my endeavour to experiment with vegetables and spices, this posto recipe came by chance and I must say we loved it, even my vegetable loving children ate it with delight. The subtle hint of garlic, along with lots of coriander and garam masala, makes this Kumror/Kaddu Posto a vegetarian delight.
If you like this recipe, you can also try other Vegetable recipes such as
- 500 grams Kaddu (Parangikai/ Pumpkin) , cubed
- 2 Tomatoes , chopped
- 2 teaspoons Poppy seeds
- 2 cloves Garlic , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- Red Chilli powder , to taste
How to make Kumror/Kaddu Posto Recipe (Spiced Pumpkin with Poppy Seeds and Tomatoes )
To begin making the Kumror/Kaddu Posto Recipe, we will begin by heating a tablespoon of oil in a heavy bottomed sauce pan. Add in the poppy seeds and saute for a few seconds on medium heat until you get a roasted aroma.
Next add in the grated garlic and saute for a few seconds. Then add in the spices - turmeric powder, coriander powder and garam masala powder. Stir for a few seconds and then finally stir in the tomatoes and the Kumror/Kaddu.
Finally add in the salt and red chilli powder and stir all the ingredients well until well combined and the Kumror/Kaddu gets well coated with the masala. Turn the heat to low, cover the pan and cook the Kumror/Kaddu Posto until it s soft and tender. You can optionally sprinkle a tablespoon of water if it becomes dry.
The pumpkin and tomatoes release water, so most often there will not be any additional need to add water when you cook on low heat. Keep stirring occasionally and cook until soft.
Once the Kumror/Kaddu Posto is ready, check the salt and masala levels and adjust according to suit your taste. Finally stir in the chopped coriander leaves and transfer to a serving dish.