Bengali Style Kumror Chokka or Chola diye Kumror Tarkari is a comforting and flavorful Bengali dish made with pumpkin and black chickpeas.
Traditionally enjoyed with luchi or paratha, but it also pairs wonderfully with muri (puffed rice), making it a simple and comforting Bengali breakfast.
This simple Bengali Pumpkin curry gets its delicious taste from a blend of aromatic spices and a subtle sweetness from the pumpkin. It is an easy, wholesome dish that makes a wonderful addition to an everyday Bengali meal.
Find more Bengali Recipes here: Indian Style Pumpkin Fry, Methi Matar Malai Recipe, Bengali Chanar Dalna
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Why Would You Make This
- Easy to make: Simple ingredients and spices
- Authentic Bengali: A classic home-style dish
- Wholesome: Pumpkin, potato, and black chickpeas
- Versatile: Delicious with luchi, roti, or muri
- Flavorful: Aromatic and comforting
- No onion no garlic & Vegan
- Ready in under 30 minutes
Ingredients
Pumpkin: Use fresh, firm pumpkin cut into medium-sized pieces so it cooks evenly without becoming too mushy.
Potato: Choose firm potatoes and cut them into bite-sized pieces. They add texture and make the curry more filling.
Chickpea: Soaked black chickpeas add a lovely nutty flavor and protein to the curry. You can also use sprouted black chickpeas.
Whole Spices: Bay Leaf
Spice Powders: Turmeric Powder, Cumin Powder, Coriander Powder, Bhaja Moshla (optional)
Oil: Whenever I cook Bengali dishes, I always use mustard oil. You can use vegetable oil too however; mustard oil gives authenticity to the curry.
Instructions
Heat mustard oil in a wok or kadai over medium heat. Once the oil is hot, add panch phoron, dry red chili and bay leaf. Let the spices splutter and release their aroma.
Add the potato pieces and sauté for a few minutes, stirring occasionally, until they are lightly golden on the outside. This adds a lovely depth of flavor to the curry.
Add the pumpkin pieces and soaked black chickpeas to the wok. Stir gently to combine everything.
Before making this Kumror Chokka with chola, a little preparation is needed ahead of time. The black chickpeas (chola) need to be soaked overnight so they are ready to add to the curry.
You can also use sprouted chola (black chickpeas) instead of soaked chola for an extra nutritious twist.
Add salt and turmeric powder and mix well. Cook for a couple of minutes, allowing the pumpkin and potatoes to absorb the flavors.
Sprinkle in the cumin powder and coriander powder. Mix thoroughly and cook for some time on medium heat, taking care not to let the spices stick to the bottom of the wok.
Add enough water to the curry and mix well. Cover the wok with a lid and cook for a few minutes until the potatoes and pumpkin are completely tender and the black chickpeas are cooked through.
Remove the lid and cook for another minute or two, if needed, until the excess water evaporates and the curry reaches a thick, well-coated consistency. The pumpkin should remain soft while the potato pieces hold their shape.
If you like, sprinkle a little bhaja moshla over the Aloo Kumror Chokka before serving for an extra layer of flavor and aroma.
Storage
Allow the Kumror Chokka to cool completely before transferring it to an airtight container. Refrigerate and consume within 2–3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry has thickened too much.
Top tips
- Cut the potatoes and pumpkin into similar-sized pieces so they cook evenly.
- Fry potatoes until golden before adding pumpkin to prevent mushiness.
- A light sprinkle of bhaja moshla just before serving adds a wonderful aroma and extra flavor.
FAQ
Panch Phoron (also spelled Panch Phoron) is a traditional Bengali five-spice blend used to add aroma and flavor to curries, dals, and vegetable dishes. It is made with five whole spices: Fenugreek seeds (methi), Nigella seeds (kalonji/kalo jeere), Cumin seeds (jeera), Wild carom seeds (radhuni), and Fennel seeds (mouri). Sometimes, when radhuni is not available, it can be replaced with black mustard seeds (kalo shorshe) when preparing Panch Phoron.
Sweet yellow/red Indian pumpkin (misti kumro) is ideal. Outside South Asia, Butternut Squash or Kabhocha / Pie Pumpkin serves as an exact substitute because of its naturally sweet, firm texture.
Yes, the authentic version is prepared without onion or garlic, especially during Durga Puja and other festive occasions.
Yes, adding fried paneer cubes (chanar tukro) or cashew nuts and raisins (kaju-kismis) transforms it into a festive shahi version often served at festivals like Durga Puja or Kojagari Lakshmi Puja.
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Bengali Kumror Chokka Recipe
Materials
- 400 g Pumpkin dice shaped
- 2 cups Potato dice shaped
- ¼ cup Soaked Black Chickpea
- 1 teaspoon Panch Phoron
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 no Bay Leaf
- 1 no Dry Red Chili
- 2 no Green Chili
- 2-3 tablespoon Mustard Oil
Instructions
- Heat oil in a wok or kadai over medium heat. Add panch phoron, bay leaf, and dry red chili and let them splutter until fragrant.
- Add the potato pieces and sauté for a few minutes, stirring occasionally.
- Add the pumpkin pieces followed by the soaked black chickpeas. Mix everything well.
- Add salt and turmeric powder and stir to coat the vegetables evenly.
- Add cumin powder and coriander powder. Mix well and cook for another minute.
- Add water to the curry and cook for a few minutes until the potatoes and pumpkin are tender and the curry reaches a thick, well-coated consistency.
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