Pumpkin Masala | Pumpkin Masala
Heart-warming Pumpkin Masala will make you sit up and notice. When you feel hungry, Pumpkin Masala is the best dish to curb your hunger pangs. Let Pumpkin Masala bring joy in your life with its yummy flavours. With Pumpkin Masala, you can also bring joy to others’ lives, that’s the power of good food. So, next time you are planning a get-together, you know your-go-to dish is Pumpkin Masala. It’s easy to prepare and tastes great. Your family and friends will become your fans for preparing this awesome Pumpkin Masala. This delicious Pumpkin Masala prepared by parveen is perfect for special and memorable occasions. The rich flavours of this delicacy will make you a cooking-expert in your friend circle. This Pumpkin Masala is quite popular around the world.
Ingredients (240 ml cup used)
- 1.5 cups of chopped pumpkin
- ¾ cup finely chopped onions
- 50 ml milk
- ¾ tsp. ginger garlic paste
- 1 green chili slit
- ½ tsp. amchur powder (dry mango powder) or tamarind paste as needed
- ½ tsp. kasuri methi
- 1 tsp. garam masala powder or kitchen king masala powder
- 1 tsp. red chili powder
- Salt to taste
- 2 tbsps. Oil
- 1 sprig curry leaves
- ¼ tsp. cumin
- Pinch of mustard (optional)
How to make the recipe
Heat a heavy bottom pan with oil, add curry leaves , cumin and mustard. When they begin to crackle add green chili and onions. Sprinkle salt and fry till the onions turn translucent. Add ginger garlic paste and fry until the raw smell goes off.
Add pumpkin pieces, sprinkle some more salt and turmeric. Fry on medium high for 2 to 3 mins
Pour ½ of the milk, mix, cover and cook on low heat.
When the milk is fully absorbed by the pumpkin, add the rest of the milk. Mix, cover and cook till the milk is fully absorbed.
Add chili powder and amchur powder. Mix. Cover and cook for 3 to 5 mins on a very low flame without burning.
Pour water to cover pumpkin partially, add kasuri methi and masala powder. Cook till pumpkin is done fully and soft. If you are left with more water, you could evaporate it by cooking further on a high flame
Serve with rice or roti, chapathi