How to make Lobiya and Pumpkin Curry -
Lobiya and pumpkin cooked together with masalas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Black eyed beans (lobiya), Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Hara Choliya Dahi Ka Chounk Shalgam Aur Matar Curry Bhindi Methi Bhurjee Quinoa Stuffed Tomatoes
Lobiya and Pumpkin Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 4-5 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lobiya and Pumpkin Curry Recipe
Black eyed beans (lobiya) , soaked for 4 hours and drained 1 cup
Red pumpkin (bhopla/kaddu) , cubed 200 grams
Oil 3 tablespoons
Onion 1 medium
Cumin seeds 1 teaspoon
Dried red chillies 2
Ginger , chopped 1 tablespoon
Asafoetida 1/4 teaspoon
Garlic , chopped 1 tablespoon
Potatoes , cubed 2 medium
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Tomato puree 1/2 cup
Salt to taste
Fresh coriander leaves 1/4 cup
Green chillies , broken 2
Garam masala powder 1/2 teaspoon
Method
Step 1
Heat oil in a pressure cooker. Slice onion.
Step 2
Add cumin seeds to the cooker. Break red chillies and add. Add onion, ginger, asafoetida and garlic, mix and saute till fragrant.
Step 3
Add pumpkin, potatoes, black eyed beans, turmeric powder and coriander powder and mix well.
Step 4
Add 3 cups water and tomato puree and mix. Add salt and mix. Chop coriander leaves and add to the cooker. Break green chillies and add. Add garam masala powder and mix.
Step 5
Cover the cooker with lid and cook under pressure till 3 whistles are given out. Let it stand for 10-15 minutes.
Step 6
Transfer into a serving bowl and serve hot with hot phulkas or rotis.
Nutrition Info
Calories : 1411 Kcal
Carbohydrates : 58.6 gm
Protein : 98.1 gm
Fat : 50.1 gm
Other : Iron- 21.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
