Baby pumpkin masala recipe Recipe

Name: Baby pumpkin masala recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) Ghee or butter (or 100ml vegetable oil); 0.5 tsp mustard seeds; 2 tbsp curry spice mix; 1 tsp amchur (dry mango powder); 1 red chilli, finely sliced; 4 cloves of garlic, peeled and crushed; 1 2.5 cm (1inch) piece of root ginger peeled and finely chopped; 16 small tindas (baby pumpkin), peeled and cut into quarters; 1 pinch sea salt to taste; 10 small fresh tomatoes quartered; 300 ml (10.6fl oz) plain yoghurt (or tin of coconut milk); 1 handful of fresh chopped coriander

Servings: persons

100 g (3.5oz) Ghee or butter (or 100ml vegetable oil)
0.5 tsp mustard seeds
2 tbsp curry spice mix
1 tsp amchur (dry mango powder)
1 red chilli, finely sliced
4 cloves of garlic, peeled and crushed
1 2.5 cm (1inch) piece of root ginger peeled and finely chopped
16 small tindas (baby pumpkin), peeled and cut into quarters
1 pinch sea salt to taste
10 small fresh tomatoes quartered
300 ml (10.6fl oz) plain yoghurt (or tin of coconut milk)
1 handful of fresh chopped coriander

1
Heat the ghee, butter or oil in a saucepan over a low heat and drop in the mustard seeds.
2
When they begin to pop, add the curry spice mix, the amchur and the red chilli.
3
Stir briefly, then add the garlic and ginger and continue to stir so that the mixture doesn't stick at the bottom.
4
Add the tindas and cook over a low heat until they are tender, stirring gently now and again to stop the curry sticking.
5
Add half of the fresh tomatoes.
6
Taste and adjust the salt.
7
When the tindas are almost ready - that is,tender - add the rest of the tomatoes, the yoghurt or coconut milk and the coriander to the pan.
8
Continue to cook for 5-10 minutes.
9
The curry should look slick and oily, so feel free to add more oil or ghee.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g (3.5oz) Ghee or butter (or 100ml vegetable oil), 0.5 tsp mustard seeds, 2 tbsp curry spice mix, 1 tsp amchur (dry mango powder), and more.

Yes, Baby pumpkin masala recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby pumpkin masala recipe

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