Recipe of Any-night-of-the-week Potato pumpkin sabji

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potato pumpkin sabji. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Potato pumpkin sabji is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Potato pumpkin sabji is something that I’ve loved my whole 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 begin with this recipe, we have to prepare a few components. You can have potato pumpkin sabji using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Potato pumpkin sabji:

1. Take 1 cup pumpkin (diced)
2. Get 1 cup potatoes (diced)
3. Make ready 1/2 cup tomatoes (chopped)
4. Take 1/2 cup onion (sliced)
5. Take 4-5 green chillies chopped
6. Make ready to taste Salt
7. Take 1 tsp kalonji (Nigella seeds)
8. Take 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:

1. Heat oil add onion, chillies and tomato cook for 2minutes
2. Then add potato and pumpkin add salt close lid and cook for 5 minutes
3. 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.

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