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Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, potato pumpkin sabji. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. Mix well and put the lid on.
Potato pumpkin sabji is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Potato pumpkin sabji is something which I have loved my entire life.
To get started with this particular 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)
- Prepare 1 cup potatoes (diced)
- Prepare 1/2 cup tomatoes (chopped)
- Get 1/2 cup onion (sliced)
- Prepare 4-5 green chillies chopped
- Take to taste Salt
- Take 1 tsp kalonji (Nigella seeds)
- Get 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
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. 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.
So that’s going to wrap it up with this exceptional food potato pumpkin sabji recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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