2 1/4 cups peeled potato cubes
2 1/4 cups peeled red pumpkin (bhopla / kaddu) cubes
1 1/2 tbsp ghee
1 bay leaf (tejpatta)
1 stick cinnamon (dalchini)
1 clove (laung / lavang)
1 cardamom (elaichi)
1/2 tsp nigella seeds (kalonji)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1 tbsp whisked curds (dahi)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/4 cup chopped tomatoes
1/2 tsp dried mango powder (amchur)
1/4 tsp sugar
salt to taste
Heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for a few seconds.
When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 30 seconds.
Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the potatoes, pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked, while stirring occasionally.
Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately.
Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the Aloo aur Kaddu ki Subzi is a choice you will not regret, whether for a homely meal or a friendly gathering. It burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder.
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