Pumpkin Curry in 5 Minutes - Rajasthani Style

As I got the big pumpkin from the grocery store, I am trying new recipes out of it. Here is one more interesting Pumpkin curry in Rajasthani Style. This curry is prepared with tomato and curd which are added to the seasoning spices to make irresistible taste. As I noticed, pumpkin is beautifully gel with any combination of gravy of Indian style cooking. It tastes best with steam rice and even with roti/chapati. Learn more how to make this super easy delicious curry dish by following step by step recipe.

Check out some other recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin – 2 cups (Chopped)

Potato – 1 cup (Chopped)

Tomato – 2 nos. (Chopped)

Curd – ¼ cup                                            

Cloves – 4 nos

Cardamom – 3 nos.

Nigella Seeds/ Kalonji – 1 tsp

Turmeric Powder – ¼ tsp

Chili Powder – 1 tsp

Hing/Asafoetida – ¼ tsp

Coriander Seeds Powder – ½ tsp

Cumin Seed Powder – ½ tsp

Garam Masala Powder – 1 tsp

Salt to taste

Oil for seasoning

Pumpkin Curry- Rajasthani Style

Method:

Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.

 

Step 02) Boil the potato pieces in microwave for about 8 mins.

Step 03) Blend the cardamom and cloves into powder

Step 04) Heat a pan with 1 tbsp of oil add the nigella seeds/kalonji and add the blended cardamom and cloves powder and saute them for a minutes

 

Step 05) Add tomato and fry for 1 minutes and then add curd, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till tomato turns into mushy 

  

Step 06) Add the cooked pumpkin and potato and half cup of cooked pumpkin water and add garam Masala mix well to the gravy & cook for a minute and switch off the gas

 

Step 07) Garnish with coriander leaves and serve with steam rice.

Pumpkin Curry - Rajasthani Style

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Papad ki Sabzi

Mostly in every kitchen papad is sitting in the shelf, and this classic Rajasthani recipe is the best way to use it.  This will take just 8 to 10 minutes to do.  At the same time it tastes too good and satisfies your dinner. It becomes our favorite sabji... I hope you will like it too! here is the recipe...

Ingredients:

• Papad/Pappadam - 15 to 20 nos. (Any brand will do, like Lizzat papad)
• Yogurt / Dahi - 1 cup

Papad is one type of Indian fryums in a shape of thin, disc shaped often made from black gram/white lentils & rice.

Spices:

• Turmeric Powder - 1/2 tsp
• Coriander Seeds Powder - 1/2 tsp
• Cumin Seeds Powder - 1/2 tsp
• Garam Masala - 1/2 tsp (Mixture of many Indian spices - Available in Indian store)
• Red Chili Powder - 1 tsp
• Hing/Asafoetida - a Pinch 
• Salt as per taste
• (If you are using a masala papad then reduce the amount of Hing & Salt)

For Seasoning:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Oil - 2 tsp
• Coriander Leaves for garnishing

Time Required: 10 mins

Method:



1. Crunch the papad in to small pieces and keep aside in a plate

2. Take a bowl add curd and all above spices and mix well nicely without the lumps. (If you are using spicy papad then reduce the amount of Hing of Salt)

3. Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter 
4. Add dahi/curd mixture and keep stirring till it starts separating oil 
5. Add the crunched papad pieces and 1/4 cup water cover it and let it cook for 4-5 mins

Garnish with coriander leaves serve with chapati. Enjoy the ultimate quickest sabji in 10 mins. :)

[Continue reading...]

Gatte Ki Sabzi

As my husband said, I love South Indian dishes but it is long time to try something else so "SURPRISE ME"…. Yes that's what he said so I thought to try Rajasthani Recipes. The Famous Gatte ki Sabji. To my utter surprise it came out so good and my hubby loved it and given me the green signal to repeat it. :) So, here is the recipe...

Ingredients:

~For Gatte

• Chick Pea Flour/ Besan Powder - 1 cup
• Turmeric Powder /Haldi  - 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Carom Seeds / Ajwain  - 1 tsp
• Coriander Seeds Powder /Dhaniya Powder - 1/2 tsp
• Salt - as per taste
• Curd - 1/4 cup
• Oil - 2 tbsp

~For Gravy

• Onion - 1 cup finely chopped
• Tomato - 1 cup finely chopped
• Ginger - 1/2" piece grated
• Garlic - 4 flakes crushed
• Yogurt/ Dahi  - 1 cup
• Coriander Seeds /Dhania Powder - 1 tsp
• Cumin / Jeera Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Dry Mango Powder/ Amchur  - 1/2 tsp
• Garam Masala - 1/2 tsp (Mixture of many Indian spices - Available in Indian store)

~For Seasoning

• Mustard Seeds /Rai  - 1 tsp
• Cumin Seeds /Jeera  - 1 tsp
• Salt - as per taste
• Oil - 2 tsp

Time Required: 30 mins

Method:

~Gatte Preparation:

1) Take a bowl add besan and add all other masala ingredients and slowly add the curd and make a firm dough (do not add more curd while mixing otherwise it will be more sticky and it becomes difficult to roll it) 
2) Once done take picee of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
3) Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy

~Gravy Preparation:

1) Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter 
2) Add garlic + ginger paste and fry for a minute or so and then add onion and fry till onions turn brown.
4) Add tomato and fry for about 2 minutes.
5) Add salt, all other powders and Garam Masala and mix well
6) Add the dahi/curd and cook it for 2 to 3 mins or till the curd seperates from oil
7) Add the cooked gatte and  1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell of masalas disappear
8) Garnish with chopped coriander leaves

Yummy super tasty gatte ki sabji is ready to serve with chapati :)

[Continue reading...]