Deliciously Spiced Bengali Beef Curry with Pumpkin: My Standard Recipe for a Flavourful Delight!

Oh, the harmonious dance of flavours that is Bengali cuisine! Allow me to introduce you to a culinary masterpiece that embodies the essence of Bengali gastronomy - the Bengali Pumpkin Curry with Beef. As an enthusiast of vibrant and bold flavours, I have perfected my own rendition of this timeless Bengali classic over the years. The marriage of tender beef chunks with creamy pumpkin, infused with a medley of aromatic spices, is sure to awaken your senses and leave you craving more.

Ingredients:

• 500g beef chunks (beef on the bone)

• 300g pumpkin (peeled, deseeded, and cut into medium cubes)

• 2 medium onions, finely sliced

• 2 tomatoes, chopped

• 4 cloves garlic, minced

• 1-inch ginger, minced

• 2 green chilies, slit lengthwise

• 1 tsp turmeric powder

• 1.5 tsp cumin powder

• 1.5 tsp coriander powder

• 1 tsp garam masala

• 1 tsp red chilli powder (adjust to taste)

• 1 bay leaf

• 1 cinnamon stick

• 4-5 green cardamom pods

• 4-5 cloves

• 3 tbsp mustard oil (or vegetable oil)

• Salt to taste

• Fresh coriander leaves for garnish

METHOD

1. Prepare the Beef:

   • Heat mustard oil in a heavy-bottomed pot. Once it begins to smoke slightly, add the bay leaf, cinnamon stick, cardamom, and cloves. Stir for 30 seconds until fragrant.

   • Add the onions, garlic, ginger, green chilies, salt and the beef, mix well with a wooden spoon. Cook for another 40 minutes until the raw smell disappears, and the water has evaporated, check and stiry when required.

2. Spice the Beef:

   • Add the cumin, coriander, turmeric, and red chili powders to the pot. Stir and cook for about a minute.

   • Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and the oil separates from the masala (spice paste), about 10 minutes.

3. Cook the Beef:

   • Pour in 2-3 cups of water, ensuring the beef is covered. Cover the pot, reduce the heat, and let it simmer for 20 minutes until the beef is tender. Stir occasionally, adding more water if necessary.

4. Add the Pumpkin:

   • Once the beef is almost cooked, add the pumpkin cubes to the curry. Stir well and let it cook uncovered for another 20-25 minutes until the pumpkin softens but still holds its shape. Adjust salt to taste.

5. Finish and Serve:

   • Sprinkle garam masala over the curry and give it a final stir. Turn off the heat and let it rest for 5 minutes.

   • Garnish with freshly chopped coriander leaves.

Serving Suggestions:

Serve hot with steamed basmati rice