How to make Pui Sak Kumro Chingri - SK Khazana -

A traditional Bengali dish – a mild preparation of Malabar spinach cooked with potatoes, pumpkin and prawns

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Malabar spinach, Pumpkin (लाल कद्दू)

Cuisine : Indian, Bengali

Course : Main Course Seafood

Pui Sak Kumro Chingri - SK Khazana

Pui Sak Kumro Chingri - SK Khazana Recipe Card


The world’s oceans, seas and rivers are filled with fish and other seafood so abundantly that you can never get tire of the variety. Besides the fact that seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pui Sak Kumro Chingri - SK Khazana Recipe

  • Malabar spinach chopped 2 bunches

  • Pumpkin peeled and cut into 1 inch cubes 200 grams

  • Small prawns peeled and deveined 100 grams

  • Oil 5 tablespoons

  • Potatoes boiled, peeled and quartered 3 medium

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Garlic cloves chopped 3-4

  • Onion chopped 1 large

  • Coriander powder 1 1/2 teaspoons

  • Cumin powder 1/2 teaspoon

  • Sugar a pinch


Step 1

Heat 2 tbsps oil in a non-stick wok, add the potatoes and salt and sauté on high heat till golden. Drain into a bowl.

Step 2

Add pumpkin and salt to the same wok and sauté for 1-2 minutes. Cover and cook for 4-5 minutes, stirring occasionally.

Step 3

Meanwhile, heat 2 tbsps oil in a shallow non-stick pan, add prawns and sauté for 1-2 minutes. Add ½ tsp turmeric powder and salt. Sauté till slightly golden and take the pan off the heat.

Step 4

Drain the pumpkin in the bowl with potatoes.

Step 5

Heat remaining oil in same wok, add garlic and sauté for a minute. Add onion and sauté on high heat till onion turns golden brown.

Step 6

Add remaining turmeric powder, coriander powder and cumin powder, mix and sauté on medium heat till oil separates. Add Malabar spinach leaves and stems and mix well.

Step 7

Add the fried potatoes and pumpkin and mix well. Add 1 cup water, mix, cover and cook on medium heat for 5-6 minutes.

Step 8

Add the fried prawns in pan and mix well. Add sugar and adjust salt and sauté for 1-2 minutes. Switch the heat off.

Step 9

Transfer into a serving bowl And serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.