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Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)Cook
Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)
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Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)

  • 40 min
  • mild
  • Serves 4

Prep 15 min · Cook 25 min

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5 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as aloo kumro chenchki, alu kumro chechki · Veg · Dry sides

Dry sidesVeganGluten-freeDairy-free

Aloo kumro chhechki is a Bengali dry stir fry of pumpkin and potato sticks in mustard oil with panch phoron and red chilli. Mild side for dal rice, serves 4.

Low calorie

Good for: Lunchbox

Ingredients

17 items

4 people
  • Potato, Batons250 grams
  • Yellow Pumpkin, Batons300 grams
  • Mustard Oil2 tbsp
  • Cumin0.5 grams
  • Mustard Seeds0.5 grams
  • Fennel Seeds0.5 grams
  • Fenugreek Seeds0.5 grams
  • Kalonji0.5 grams
  • Dry Red Chilli1 grams
  • Ginger, Grated8 grams
  • Green Chilli, Slit3 grams
  • Turmeric Powder½ tsp
  • Red Chilli Powder½ tsp
  • Salt1 tsp
  • Sugar1 tsp
  • Water, For Cooking100 ml
  • Coriander Leaves, Finely Chopped5 grams

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

NutrientPer 1 personAll 4 people
Energy149kcal596kcal
Protein2.3g9.2g
Carbohydrate18g71g
Fat8.2g33g
Fibre2.2g8.8g
Sugar3.8g15g

Cookd masalas for yellow pumpkin

Method

  1. 1

    Peel the potatoes and the pumpkin. Cut both into thin sticks about 2 inches long.

    PotatoYellow Pumpkin

  2. 2

    Heat the mustard oil in a kadai on high heat for 1 minute until it just starts to smoke, then lower the heat to medium. Add the panch phoron seeds (cumin, mustard seeds, fennel seeds, fenugreek seeds and kalonji) and the dry red chillies and fry for 30 seconds. Add the ginger and green chilli and fry for 1 minute.

    Mustard OilCuminMustard SeedsFennel SeedsFenugreek SeedsKalonjiDry Red ChilliGingerGreen Chilli

  3. 3

    Add the potatoes and stir-fry for 5 minutes until they start to turn light golden at the edges.

  4. 4

    Add the pumpkin, turmeric powder, red chilli powder, salt and sugar. Stir-fry for 5 minutes.

    Turmeric PowderRed Chilli PowderSaltSugar

  5. 5

    Sprinkle the water, cover and cook on low heat for 8 to 10 minutes, stirring now and then, until both vegetables are soft and the pan is dry. Add the coriander leaves. Serve with rice and dal or with roti.

    WaterCoriander Leaves

Before you start

How long does Aloo Kumro Chhechki (Potato Pumpkin Stir Fry) take?
40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
How many people does Aloo Kumro Chhechki (Potato Pumpkin Stir Fry) serve?
4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Aloo Kumro Chhechki (Potato Pumpkin Stir Fry) vegetarian?
Yes. No meat, no fish and no egg.
Is Aloo Kumro Chhechki (Potato Pumpkin Stir Fry) spicy?
It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)?
300 grams Yellow Pumpkin, 250 grams Potato, 0.5 grams Cumin, 0.5 grams Mustard Seeds, 0.5 grams Fennel Seeds, 0.5 grams Fenugreek Seeds, and a few more listed on this page.
Do I need a pressure cooker for Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)?
No, it is cooked in an open pot.
How many calories are in Aloo Kumro Chhechki (Potato Pumpkin Stir Fry)?
About 149 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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