Pumpkin Egg curry (my non veg paneer curry)

This recipe is handed over by my grandmother and it is a family recipe ……i don’t know where it’s origin or where did she learnt from. If you don’t tell anyone it’s not paneer no one would know.


Pumpkin- 1/2 kg not too sweet pumpkin


Onion- 2 large chopped

Ginger-garlic paste -2 tablespoon

Tomato-1 large chopped

Cumin powder- 1 tblspn

Coriander powder- 1 tblspn

Chilli powder- 2 teaspn

Turmeric powder – 1 teaspn

Oil to fry

Salt to taste

Need a stainless steel box with cover to steam.


Peel and chop pumpkin in big pieces and pressure cook with 3 whistles.Once boiled put it in a muslin cloth and squeeze all the water out. In a seperate bowl mix the pumpkin with 4 eggs and a pinch of salt. Mix it in a smooth mixture.

Oil the stainless steel box and pour the mixture.


Ina heavy base pan fill with water so that once the stainless steel box sits in the pan the water should be just be half of the stainless steel box. Make sure to cover the stainless steel box.


And then cover the pan and let it steam for 20 mins.

Open the pan and open the stainless steel box ,be careful because it will be piping hot.

Egg and pumpkin should set now and should look like soft cake.

Cut it into small squares.


Pour oil in a pan and shallow fry the squares .


Once done, make curry paste by frying onion,tomato,ginger garlic,cumin,coriander ,turmeric,chilli powder and salt to taste .

Add water to make the curry little soupy and take it off the heat.

Add the egg and pumpkin squares to the curry.

serve with rice or roti.



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