Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, potato pumpkin sabji. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Potato pumpkin sabji is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Potato pumpkin sabji is something which I’ve loved my entire life. They’re fine and they look fantastic.
if you like please like me and share and comment and subscrib my channel Kumror Chhokka is a delectable Bengali subzi made with potatoes and pumpkin, teamed up with snake gourd and kabuli chana. A tempering of panch phoron and other spice powders boost the flavour and aroma of these veggies, giving you a tasty subzi that goes well with rotis as well as rice. In the remaining oil add zeera, once the zeera starts popping up and the aroma starts coming add the fried potatoes, pumkin and tomato.
To get started with this recipe, we must first prepare a few ingredients. You can cook potato pumpkin sabji using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Potato pumpkin sabji:
- Get 1 cup pumpkin (diced)
- Get 1 cup potatoes (diced)
- Make ready 1/2 cup tomatoes (chopped)
- Take 1/2 cup onion (sliced)
- Prepare 4-5 green chillies chopped
- Get to taste Salt
- Prepare 1 tsp kalonji (Nigella seeds)
- Prepare 1 tsp oil
When the potatoes are half cooked add the pumpkin and cook further till both potatoes and pumpkin has cooked well. Soak the black gram in water for over two hours. In a kadhai, heat oil and give seasoning of bay leaf, red chilli and mix of methi, fennel, cumin, kala jeera, mustard. This sabzi that has its origins in the magical Banaras.
Steps to make Potato pumpkin sabji:
- Heat oil add onion, chillies and tomato cook for 2minutes
- Then add potato and pumpkin add salt close lid and cook for 5 minutes
- Now add kalonji and give nice mix and turn off the flame… Garnish with coriander leaves…. Serve with hot phulka roti
It is a traditional sabzi and you would find it on many street stalls and local restaurants, being served along with puris / kachoris (which are deep fried mini Indian breads (sometimes. All I had were some potatoes, onions and tomatoes and a big pumpkin. I threw some potatoes in the oven to make buttery potato bake as an appetiser and decided to make a simple kaddu ki sabzi (pumpkin fry) to serve with some paratha and raita. This kaddu ki sabzi turned out to be a delightful surprise. A tempering of varied seeds like fennel, fenugreek, mustard and cumin gives this zero oil Indian style pumpkin sabzi a brilliant aroma and flavour, while a dash of dry mango powder gives it a tongue-tickling tang.
So that’s going to wrap this up for this special food potato pumpkin sabji recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
