Aloo Aur Kaddu ki Subzi
by Tarla Dalal
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Soft potatoes and fibrous red pumpkin cooked with an aromatic tempering of assorted seeds and spices, a couple of traditional spice powders, a dash of curds and tomatoes, the Aloo aur Kaddu ki Subzi is a choice you will not regret, whether for a homely meal or a friendly gathering. It burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful sprinkling of tangy amchur powder.
- Heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 30 seconds.
- Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the potatoes, pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the potatoes and pumpkin are cooked, while stirring occasionally.
- Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.
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