Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, potato pumpkin sabji. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Potato pumpkin sabji is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Potato pumpkin sabji is something that I have loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato pumpkin sabji using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato pumpkin sabji:
- Get 1 cup pumpkin (diced)
- Get 1 cup potatoes (diced)
- Take 1/2 cup tomatoes (chopped)
- Make ready 1/2 cup onion (sliced)
- Prepare 4-5 green chillies chopped
- Get to taste Salt
- Make ready 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.
Instructions 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 this up with this special food potato pumpkin sabji recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in 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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