Aloo Aur Kaddu ki Subzi


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Aloo Aur Kaddu ki Subzi, the tempering in this recipe adds to the distinct flavour to this marwari subzi . Serve the subzi with urad dal puris.

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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.

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Makes 4 servings
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Ingredients

Method
  1. 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.
  2. 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.
  3. Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. 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.
  5. Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve immediately.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
1 review received for Aloo Aur Kaddu ki Subzi
1 FAVOURABLE REVIEW

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 Reviewed By
Vinita_RajNovember 07, 2012

Aloo and red pumpkin cooked in a Marwari style. Dry, mild spiced and fab vegetable. For a person who never eats pumpkin, I truly loved this.

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Reviewed November 07, 2012by Vinita_Raj

Aloo and red pumpkin cooked in a Marwari style. Dry, mild spiced and fab vegetable. For a person who never eats pumpkin, I truly loved this.

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