📝 About This Recipe
A jewel of Afghan cuisine, Qormah-e-Kadu is a stunning vegetarian masterpiece that perfectly balances the natural sweetness of sugar pumpkin with a savory, spiced tomato base. This dish is celebrated for its melt-in-your-mouth texture and the cooling contrast provided by a garlicky yogurt sauce (Chaka). Whether served as a side or a hearty main, it offers a warm, aromatic journey into the heart of Kabul’s culinary traditions.
🥗 Ingredients
The Pumpkin
- 2 pounds Sugar Pumpkin or Butternut Squash (peeled, seeded, and cut into 2-inch cubes)
- 1/4 cup Vegetable Oil (for shallow frying)
The Aromatic Base
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (grated)
- 2 tablespoons Tomato Paste (rich and concentrated)
- 2 tablespoons Sugar (to enhance the pumpkin's natural sweetness)
Spices and Liquids
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Red Chili Powder (adjust for heat preference)
- 1 teaspoon Salt (or to taste)
- 1/2 cup Water
Garlic Yogurt Sauce (Chaka)
- 1 cup Greek Yogurt (plain and full-fat)
- 1 clove Garlic (crushed into a paste)
- 1 teaspoon Dried Mint
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
Prepare the pumpkin by peeling the tough outer skin and removing the seeds. Cut the flesh into uniform 2-inch cubes to ensure even cooking.
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2
In a large wide skillet or Dutch oven, heat the vegetable oil over medium-high heat. Once shimmering, add the pumpkin cubes in a single layer.
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3
Shallow fry the pumpkin for about 3-4 minutes per side until the edges are golden brown and slightly caramelized. Remove the pumpkin with a slotted spoon and set aside on a plate.
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4
In the same pan (using the remaining oil), add the diced onions. Sauté over medium heat for 6-8 minutes until they become soft and translucent.
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5
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Add the tomato paste, turmeric, coriander, chili powder, and salt. Stir constantly for 2 minutes to 'toast' the spices and darken the tomato paste, which removes its raw metallic taste.
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7
Stir in the sugar and 1/2 cup of water, scraping the bottom of the pan to release any flavorful browned bits (deglazing).
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8
Carefully return the fried pumpkin cubes to the pan, nestling them into the sauce. Do not stir too vigorously, as you want the cubes to remain intact.
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9
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes. The pumpkin is done when it is tender enough to be pierced easily with a fork but still holds its shape.
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10
While the stew simmers, prepare the yogurt sauce by whisking together the Greek yogurt, crushed garlic, dried mint, and salt in a small bowl. Set aside.
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11
Once the pumpkin is tender and the sauce has thickened to a glaze-like consistency, remove from heat. If there is too much liquid, simmer uncovered for the last 5 minutes.
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12
To serve, spread half of the garlic yogurt sauce on a large platter. Carefully arrange the pumpkin cubes on top, drizzle with the remaining sauce, and garnish with extra dried mint or fresh cilantro.
💡 Chef's Tips
Use 'Sugar Pumpkins' or 'Pie Pumpkins' rather than large carving pumpkins, as they have a denser, sweeter flesh. If you can't find pumpkin, Butternut Squash or Kabocha Squash are excellent substitutes that maintain their texture well. Be careful not to overcook the pumpkin; it should be 'fork-tender' but not mushy like a purée. For an extra layer of flavor, you can add a pinch of ground cinnamon or cardamom to the spice mix. If the sauce looks too dry during simmering, add water 1 tablespoon at a time to prevent the sugar from burning.
🍽️ Serving Suggestions
Serve alongside warm Afghan Naan or Lavash bread to scoop up the savory sauce. Pairs perfectly with Chalau (Afghan white basmati rice) for a complete meal. Serve as a side dish to Lamb Kofta or Grilled Kebabs to balance the richness of the meat. Enjoy with a side of Sabzi (braised spinach) for a vibrant, multi-course vegetarian feast. Accompany with a hot cup of cardamom-infused green tea after the meal.