How to make Red Pumpkin aur Palak Sabzi -
Delicious pumpkin sabzi best had with rice and paranthas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Spinach (पालक)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Red Pumpkin aur Palak Sabzi checkout Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Kashipal, Baked Red Pumpkin Masala . You can also find more Main Course Vegetarian recipes like Bharwan Parwal Paneer Tikka Masala Chenai Podutuval Aaloor Dam
Red Pumpkin aur Palak Sabzi 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 : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Red Pumpkin aur Palak Sabzi Recipe
Red pumpkin (bhopla/kaddu) peeled and cut into small cubes 500 grams
Spinach chopped 1 small bunch
Ghee 1 tablespoon
Dried red chillies 3
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Green chillies finely chopped
Onion finely chopped 1 medium
Red chilli powder 1/2 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Red chilli flakes 1/2 teaspoon
Salt to taste
Scraped coconut fresh 1/2 cup
Lemon juice 1 tablespoon
Method
Step 1
Heat ghee in a non-stick pan. Add dried red chillies, cumin seeds, coriander seeds and mustard seeds and sauté till mustard seeds splutter.
Step 2
Add asafoetida, garlic, ginger and green chillies and sauté for a minute. Add onion and pumpkin, mix and cook for 12-15 minutes.
Step 3
Add chilli powder, coriander powder, turmeric powder, cumin powder and red chilli flakes, toss to mix and cook for a minute.
Step 4
Add salt and toss to mix. Add spinach, mix and cook for a minute. Add coconut, mix and cook for a minute. Add lemon juice and mix well.
Step 5
Serve hot.
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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.
