Pumpkin cooked with green peas (Indian) recipe
ingredients
800 g (28 oz) Red pumpkin (lal kaddu), cut into 1 inch squares
150 g (5 oz) Green peas (hara matar)
4 tbsp (60 ml) 2 fl oz vegetable oil
5 tsp (15 g) Fenugreek seeds (methi dana)
2 tsp (12 g) Garlic (lasan), chopped
2 tbsp (50 g) 1 3/4 oz Onion paste
4 tsp (6 g) Cumin (jeera) powder
4 tsp (6 g) Coriander (dhaniya) powder
3 tsp (6 g) Red chilli powder
2 tsp (4 g) Garam masala
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
150 g (5 oz) Green peas (hara matar)
4 tbsp (60 ml) 2 fl oz vegetable oil
5 tsp (15 g) Fenugreek seeds (methi dana)
2 tsp (12 g) Garlic (lasan), chopped
2 tbsp (50 g) 1 3/4 oz Onion paste
4 tsp (6 g) Cumin (jeera) powder
4 tsp (6 g) Coriander (dhaniya) powder
3 tsp (6 g) Red chilli powder
2 tsp (4 g) Garam masala
Salt to taste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
method
1. Heat the oil in a wok (kadhai); saute the fenugreek seeds till they start spluttering.
2. Add garlic and onion paste; saute till golden brown.
3. Mix in the cumin powder, coriander powder, red chilli powder, garam masala, salt, and yoghurt. Stir well and saute for 10 - 15 minutes.
4. Add the pumpkin and peas; mix well.
5. Cover and cook in a preheated oven (180°C (350°F)) or on top of a hot plate on low heat for 25-30 minutes. Remove from heat.
6. Serve hot.
2. Add garlic and onion paste; saute till golden brown.
3. Mix in the cumin powder, coriander powder, red chilli powder, garam masala, salt, and yoghurt. Stir well and saute for 10 - 15 minutes.
4. Add the pumpkin and peas; mix well.
5. Cover and cook in a preheated oven (180°C (350°F)) or on top of a hot plate on low heat for 25-30 minutes. Remove from heat.
6. Serve hot.
serving amount
serves: 4
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more information
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