Food Blogs
Aloo Aur Kaddu ki Sabzi Recipe
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.
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 2 1/4 cups peeled potato cubes
- 2 1/4 cups peeled red pumpkin cubes bhopla / kaddu
- 1 1/2 tbsp ghee
- 1 Bay Leaf tejpatta
- 1 stick cinnamon dalchini
- 1 Cardamom elaichi
- 1/2 tsp nigella seeds kalonji
- 1/4 tsp Mustard seeds rai / sarson
- 1/4 tsp fenugreek seeds methi
- 1 tbsp whisked curds dahi
- pinch aof asafoetida hing
- 1/2 tsp chilli powder
- 1 tsp coriander-cumin seeds powder dhania-jeera
- 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
Ingredients
|
|
Instructions
- 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.