Kumror Chokka Recipe – Bengali Pumpkin Curry
Kumror Chokka
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Aloo Kumror Chokka or Kumror Chakka is a popular Bengali recipe usually made with Pumpkin (Kumro) Potato (Aloo) and a handful of Kala Chana (Lal Chola). Sometimes, Pointed Gourd (Parwal/Potol) is also added. Try out this easy Kumror Chokka (Pumpkin Potato Chickpeas Curry) recipe.
Course: Vegetarian Side Dish
Cuisine: Bengali
Servings: 4
Calories: 128 kcal
Author: Shil
  • Pumpkin – 2 cups cubed
  • Potatoes – 2 medium cubed
  • Black Chickpeas – 1/3 rd cup
  • Dry Red Chilli – 2
  • Paanch Phoron – 3/4 tsp
  • Ginger – 1/2 inch grated
  • Turmeric powder – 1/4 tsp
  • Roasted Cumin Powder – 1/2 tsp
  • Asafoetida – a pinch
  • Garam Masala Powder – 1/4 tsp
  • Sugar – 1 tsp
  • Ghee – 1/2 tbsp
  • Oil – 1 tbsp
  • Salt to taste
  1. For this healthy pumpkin recipe, soak chickpeas overnight. Drain the water, wash thoroughly and pressure cook till soft.
  2. Wash and peel the pumpkin and cut into cubes. Wash and peel the potatoes and cut into cubes.
  3. Heat oil in a pan. Add paanch phoron and broken red chillies. Saute for ½ minute. Add grated ginger and asafoetida. Fry for 1-2 minutes till the raw smell disappears.
  4. Tip in the cubed potatoes. Add turmeric and cumin powder. Sauté for 3-4 minutes on medium heat till they get a little colour on them.
  5. Add the cubed pumpkin and chickpeas (the pumpkin cooks quickly so it’s advisable to add them slightly later than the potatoes. Mix well. Add salt and sugar.
  6. Combine well. Add a little water and cook covered till the potatoes and pumpkin pieces turn soft. Add a little garam masala on top.
  7. Drizzle some ghee on top and serve delicious Bengali Kumror Chokka with soft, fluffy Luchis.
Recipe Notes

Paanch Phoron is an equal mix of Fenugreek seeds, Fennel seeds, Cumin seeds, Onion seeds and Mustard seeds.
* You can top the dish with roasted and ground paanch phoron powder
* You can skip the Paanch Phoron and use Onion seeds (Kalonji) instead.
* Another variation of this dish is to use Pointed Gourd (Potol/Parval) and roasted and coarsely ground peanuts.
* You can also garnish the dish with grated coconut
* This dish is usually made with mustard oil.