Anish's Recipes: Pumpkin sabzi

Posted by Anish Dosslin at 1:42 PM

Style - North Indian

Serves - 6-8

Rating - 4/5

Last prepared - 17 Nov 2024

Last recipe revision - NA

Pumpkin - 2 lbs (diced or julienned / baton)
Mustard oil - 2-3 tbsp
Hing - 1/2 tsp
Bay leaves - 1
Red Chili - 2

Cumin seeds - 1 tsp
Shahi jeera - 1/4 tsp
Fennel seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Kalonji seeds - 1/2 tsp

Turmeric powder - 1/2 tsp
Kashmiri red chili powder - 1 tsp
Coriander powder - 2 tsp

Kitchen king masala - 1 tsp

Ginger - 1 inch (crushed and finely chopped)

Green chili - 2 (slit or whole)

Salt - as needed

Black salt - as needed

Jagger powder - 2-3 tbsp
Kasuri methi - 1 tsp
Chaat masala / amchur powder - 1 tsp
Garam masala - 1/2 tsp

Heat mustard oil in a hot vessel.
When oil is hot, lower heat and add hing and fry for a few seconds. Do not let it burn
Add bay leaves and red chili. Fry for a few mins and do not let it burn
Add whole spice mix and fry until toasted.
Add spice powder paste and fry until raw smell is gone.
Add ginger and green chili and salt. Fry until oil separates.
Add jaggery and cook until raw smell is gone.
Add pumpkin and kasuri methi. Mix well.
Raise heat to medium and cook covered for 7-8 mins.
Add garam masala and amchur powder. Mix well and cook for until done.

Anish's Recipes