Pumpkin masala curry (without onion garlic)

• Servings: 4-5
• Preparation time: 5 minutes.
• Frying time: 17 minutes.
• Cooking time: 3-4 minutes.
• Total time: 26 minutes.

This is all time favorite to my family, it makes awesome combination with poories.

Pumpkin is excellent source of beta carotene and vitamin ‘A’ ; it is Very low in saturated fat and low in cholesterol.

It is full of nutrients, So, why are you waiting for? Cook this recipe today and enjoy!

Happy Durga pooja!

Ingredients:

• Pumpkin: 500 gm.
• Potato: 1 no. (Medium size)
• Mustard oil/cooking oil: 3 tablespoon
• Kalonji (Nigella seeds): half teaspoon
• Dry red chilli: 2-3 no.
• Salt: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Red chilli powder: 1 tablespoon

Preparation:

1. Chop the pumpkin and potato into 1-2” pieces. Keep aside.

Method:

1. Heat oil in a heavy bottom pan on high flame, when it is starts to smoke; add whole chilli and Kalonji, sputter for few seconds, add a pinch of turmeric powder.
2. Put chopped potatoes in the oil, saute on high flame for couple of minutes; add chopped pumpkin, stir and cook  for couple of minutes, lower the flame , continue to cook for 6-7 minutes or until half done with lid on.
3. Add chilli powder, coriander powder, turmeric powder and salt, stir fry for couple of minutes; add one cup of water, and cook till it is done(about 3-4 minutes).
4. Put off the flame. Transfer into serving bowl.
5. “Pumpkin ki sabji” is ready to serve as a side dish or serve with Poori, Kalongi Ajwain Paratha or Steamed Rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Pumpkin masala curry (without onion garlic) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.