Step 1

Halve the pumpkin and remove the stem and seeds. Cut into 1-inch cubes.

Step 2

In a large (12-inch) skillet over medium-high heat, heat the oil until shimmering. Add the dried chiles, bay leaf and panch phoron. As soon as the spices start to sizzle, add the ginger and cook, stirring, until very fragrant, about 30 seconds. Add the pumpkin and cook, stirring, until lightly browned in spots, 3 to 4 minutes.

Step 3

Reduce the heat to medium. Add the sugar, ground chiles or chili powder, turmeric, coriander, cumin and salt. Stir to combine, then cover and cook, stirring occasionally, until the pumpkin is fork-tender, 8 to 10 minutes. Taste, and season with more salt as needed.

Step 4

Remove from the heat and discard the bay leaf. Sprinkle the garam masala over the pumpkin, and serve hot.