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Ingredients:
Red Pumpkin – 800 gms, cut into 1 inch squares
Green Peas – 150 gms
Refined Oil – 4 tbsp
Fenugreek Seeds – 5 tsp
Garlic – 2 tsp, chopped
Onion Paste – 2 tbsp
Cumin Powder – 4 tsp
Coriander Powder – 4 tsp
Red Chilli Powder – 3 tsp
Garam Masala – 2 tsp
Salt to Taste
Yoghurt – 1 1/4 cups
Method:
1. Heat the oil in a kadai.
2. Saute the fenugreek seeds till they begin to crackle.
3. Add garlic and onion paste.
4. Saute till golden brown.
5. Mix in the cumin powder, coriander powder, red chilli powder, garam masala, salt and yoghurt.
6. Add the pumpkin and peas.
7. Stir well and saute for 10 to 15 minutes.
8. Cover and cook in a preheated oven (180C/350F) or on top of a hot plate on low heat for 25 to 30 minutes.
9. Remove from heat.
10. Serve hot.
3 comments
Very clean meal but I do advise to mix the spice in the yougurt. don’t just pour the spice in before the yougurt because the oil cooks the cumin powder fast and makes the meal taste bitter or burnt. I also advise after the slow cook from the oven, smash a little of the pumpkin to give the curry and little pumpkin sauce flavor.
when to add pumpkin and peas?
Thank you for pointing the error. It has been rectified now.