Ingredients

• 3 cups (about 12 3/4 ounces) plus 4 tablespoons all-purpose flour, divided, plus more for dusting

• 2 teaspoons baking powder

• 1 ½ teaspoons kosher salt, plus more to taste

• 1 teaspoon granulated sugar

• 1 ¼ cups warm water (95°F to 110°F)

• 3 tablespoons ghee, divided, plus more for brushing

• 6 tablespoons unsalted butter (3 ounces), softened, divided

• ½ cup loosely packed fresh curry leaves (about 3/8 ounce) (from 3 curry sprigs)

• 2 (3-inch) cinnamon sticks

• 10 whole star anise (about 2 tablespoons)

• 2 tablespoons coriander seeds

• 1 tablespoon cardamom pods

• ½ tablespoon whole cloves

• ¼ cup canola oil

• 1 medium-size (8-ounce) yellow onion, thinly sliced lengthwise (about 1 1/2 cups)

• ¼ cup finely chopped peeled fresh ginger (from 1 [1 1/2-ounce] piece ginger)

• ¼ cup peeled and grated fresh turmeric root (from 1/2 cup [2 1/2 ounces] whole turmeric)

• 2 fresh habanero chiles (about 1 ounce)

• 2 tablespoons garam masala (preferably Spicewalla)

• 8 cups chopped peeled pumpkin (1- to 2-inch chunks) (from 1 small [4- to 5-pound] pumpkin)

• 2 cups fresh callaloo leaves (about 2 ounces), trimmed and cut into 1-inch pieces

• 1 tablespoon kosher salt, plus more to taste

• 4 cups vegetable stock

• 1 (14-ounce) can coconut milk, well shaken and stirred

• ½ cup finely chopped garlic (from 20 garlic cloves) 

• ½ cup olive oil

• ¼ cup toasted pepitas

• 2 teaspoons grated lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)

• 2 garlic cloves, grated using a Microplane (about 1 teaspoon)

• ¼ teaspoon kosher salt