Green Pumpkin with Buff Curry

Craving a cozy, authentic Nepali dish that pairs perfectly with rice? This Green Pumpkin with Buff Curry is a delicious blend of sweet green pumpkin and savory buffalo meat (buff), infused with vibrant spices. It’s a wholesome, healthy meal that’s easy to make and bursting with flavor. Let’s explore this traditional Nepali curry and learn how to bring it to your table!

Why You’ll Love This Green Pumpkin with Buff Curry

In Nepal, green pumpkin is a star ingredient, loved for its mild sweetness and creamy texture. Paired with buffalo meat—often smoke-dried for a rich, smoky flavor—this curry is a comforting staple in Nepali homes. It’s perfect for festivals like Tihar or chilly evenings, and it’s packed with nutrients, making it a great fit for healthy eating. Whether you’re new to Nepali cuisine or a longtime fan, this dish will warm your heart and soul.

Ingredients for Green Pumpkin with Buff Curry (Serves 4-6)

For the Curry:

• Green pumpkin: 500g, peeled, seeded, and cubed (1-inch pieces)

• Buffalo meat (buff): 300g, preferably smoke-dried (sukuti) or fresh, cubed

• Onion: 1 medium, finely chopped

• Tomatoes: 2 medium, chopped or pureed

• Ginger-garlic paste: 1 tbsp

• Mustard oil: 3 tbsp (or vegetable oil)

• Fenugreek seeds: 1 tsp

• Cumin seeds: 1 tsp

• Dried red chilies: 2-3, whole

• Turmeric powder: 1 tsp

• Cumin-coriander powder: 1 tbsp

• Red chili powder: ½ tsp (adjust to taste)

• Ground black pepper: ½ tsp

• Garam masala: 1 tsp

• Salt: To taste

• Water or broth: 1-1.5 cups

• Fresh cilantro: 2 tbsp, chopped (for garnish)

• Lime juice: 1 tbsp (for a tangy finish)

To Serve:

• Steamed rice: Basmati or brown rice

• Optional sides: Dal, Nepali pickle (achar), or roti

Equipment

• Deep pan or wok

• Pressure cooker (optional for fresh buff)

• Knife, cutting board, and wooden spoon

Step-by-Step Instructions

1. Prep the Ingredients

• Pumpkin: Peel off the green skin, remove seeds, and cut into 1-inch cubes. (Tip: Save seeds for roasting!)

• Buffalo meat: For smoke-dried sukuti, rinse to remove excess salt and soak in warm water for 10 minutes. Drain. For fresh buff, cut into small pieces and rinse.

2. Start with Spices

• Heat 3 tbsp mustard oil in a deep pan over medium heat until it smokes lightly. (If using vegetable oil, heat until hot.)

• Add fenugreek seeds, cumin seeds, and dried red chilies. Let them sizzle for 15-20 seconds, stirring to avoid burning.

• Add chopped onion and cook until golden brown, about 5 minutes.

3. Build the Curry Base

• Stir in ginger-garlic paste and cook for 1 minute until fragrant.

• Add turmeric, cumin-coriander powder, red chili powder, and black pepper. Stir for 30 seconds to toast the spices.

• Add tomatoes and cook for 5-7 minutes, stirring, until they turn soft and oil separates.

4. Cook the Meat

• Add buffalo meat to the pan and mix well with the spices.

• For fresh buff, add ½ cup water, cover, and simmer for 15-20 minutes until tender. (Or use a pressure cooker for 2 whistles, about 10 minutes.) For sukuti, no extra water is needed.

5. Add the Pumpkin

• Add pumpkin cubes and stir to coat with the spice mix.

• Pour in 1-1.5 cups water or broth, depending on desired sauce thickness. Add salt.

• Cover and cook on medium-low for 10-12 minutes until pumpkin is soft but not mushy.

6. Finish the Curry

• Sprinkle garam masala and stir gently.

• Turn off heat, add lime juice, and adjust salt if needed.

• Garnish with fresh cilantro.

7. Serve

Spoon the curry over steamed rice. Its creamy, spicy sauce pairs perfectly with rice, soaking up every flavor. Add dal, achar, or roti for a full Nepali meal. Store leftovers in the fridge for 3 days or freeze for a month.

Why It’s Healthy

• Green pumpkin: Packed with vitamins A, C, and fiber for digestion and immunity.

• Buffalo meat: Lean, high in protein and iron.

• Spices: Turmeric and cumin have anti-inflammatory benefits.

• Low-carb option: Serve with cauliflower rice for a keto-friendly twist.

Tips for the Best Curry

• Authentic flavor: Use smoke-dried buff sukuti and mustard oil for true Nepali taste.

• Spice control: Reduce chili powder for a milder curry or add a green chili for extra heat.

• Vegan version: Swap buff for chickpeas or tofu.

• Kid-friendly: Skip chilies and reduce pepper.

A Taste of Nepal

This curry is more than a meal—it’s a slice of Nepali culture. Green pumpkin reflects Nepal’s love for seasonal ingredients, while smoke-dried buff nods to festival traditions like Dashain. Often served during Tihar, this dish brings warmth and togetherness to the table, making it a cherished part of Nepali home cooking.

Perfect with Rice

The pumpkin’s sweetness and the meat’s smoky spice create a sauce that clings to rice, balancing flavors in every bite. Brown rice adds a nutty, healthy touch, while basmati keeps it classic. The lime juice adds a zesty kick, making this pairing irresistible.

Final Thoughts

This Green Pumpkin with Buff Curry is a simple yet flavorful way to experience Nepali cuisine. It’s healthy, hearty, and perfect for sharing with loved ones. So, gather your ingredients, embrace the aromas, and enjoy a taste of Nepal at home!

Inspired by traditional Nepali recipes and insights from sources like theGundruk.com.