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.