Pumpkin curry


You need –
  • Pumpkin – 250 grams, cubed
  • Onions – 125 grams
  • Cumin seeds – 1 teaspoon
  • Ginger – 1 small piece
  • Garlic – 3 big cloves
  • Cashew nuts – 10 grams
  • Garam masala – ½ teaspoon
  • Dried methi leaves – 2-3 tablespoon
  • Chilli powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Tomato puree – 2 tablespoons
  • Double cream – 1/3 cup
  • Water – 1 cup
  • Lime juice – 1 teaspoon
  • Salt – to taste

How to –

  • Grind the cashew nuts, onions, ginger and garlic to a fine paste.
  • Heat oil in pan, add the onion paste and fry till the raw smell is gone.
  • Add the tomato puree, lime juice, turmeric powder, chilli powder, methi leaves and salt. Continue to fry for 2-3 minutes.
  • Add the cubed pumpkins and fry for 3-4 mins on low heat.
  • Add water, cover and cook until the pumpkins are tender on low heat stirring occasionally.
  • Add the crea, and garam masala and simmer until the pumpkin is soft.


Serve hot with rotis.

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