Potato pumpkin curry

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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4

Ingredients

  • 200g - red pumpkin.
  • 200g- potatoes.
  • 1 Bay Leaf (tejpatta).
  • 1/2 inch - stick cinnamon.
  • 1 clove.
  • 1 cardamom.
  • 1/4 tsp - mustard seeds.
  • 1/2 tsp - Fenugreek (methi) seeds.
  • 3 tsp - curds (dahi).
  • A pinch asafoetida.
  • 3/4 tsp - chilli powder.
  • 1 tsp coriander-cumin seeds powder.
  • A pinch Turmeric powder.
  • 1 tomato, chopped.
  • 1/2 tsp - dried Mango powder (amchur).
  • 1/4 tsp - sugar.
  • 3 tsp - oil.
  • Salt to taste.

How to Make Potato pumpkin curry

  • Heat 1 tsp oil in a pan.
  • Saute cinnamon, bay leaf, fenugreek seeds, clove and cardamom. Keep aside to cool, then powder in a blender.
  • Heat remaining oil in the same pan, add mustard seeds and allow to splutter.
  • Add chopped potato, chopped tomato, turmeric powder, chilli powder, coriander-cumin seeds powder, amchur powder and asafoetida.
  • Add beaten curd, sugar, chopped pumpkin, salt and stir well allowing to cook on low flame.
  • Garnish with chopped coriander and serve hot.