Heat a pot with oil and add bay leaf, cinnamon and star anise.

When they begin to sizzle in the oil, add onions and green chilies.

Stir fry them until deep golden, switching between medium to low flames & vice versa as required.

Lower the flame, add ginger garlic and saute for about a minute, until the raw smell has gone.

Stir in ½ tsp salt and ground spices – red chilli powder, 1 teaspoon garam masala, cumin powder, coriander powder, turmeric and fennel powder.

Quickly add the pumpkin and mix well. Stir in the tomatoes and stir fry for 2 to 3 mins.

Cover and cook on a medium to low flame until the tomatoes turn mushy. This takes about 5 to 7 mins.

Pour 1 cup hot water and add chickpeas (if using). Pour Coconut or almond milk.

Rise the flame and bring the curry to a rolling boil. Reduce the flame and cook covered until the pumpkin is fork tender and about to get mushy. As you cook, if required add more boiling hot water, this depends on your pumpkin. I had to add another ½ cup hot water.

Mix well and taste test. Add the following ingredients according to taste – ½ to 1 teaspoon salt, ½ teaspoon garam masala, kasuri methi, jaggery (sugar) and amchur (or tamarind paste). Crush the kasuri methi before adding to the pan.

Pumpkin curry should be thick, yet of pouring consistency as it thickens further after cooling. If your curry is runny, cook uncovered on a high heat for a few minutes so some of the liquid evaporates.

Turn off and rest the pumpkin curry covered until serving. Garnish with fresh coriander leaves. If you want you may squeeze in some lemon juice while serving.

Serve with Poori, Roti, Paratha, Naan, plain steamed rice, quinoa or millets.