Healthy And Yummy Pumpkin Potato Curry With Simple Steps

By MOUPIYA MITRA, Posted on 19/07/2020 - 0 Comments
Healthy And Yummy Pumpkin Potato Curry With Simple Steps

PREPARATION TIME

20m

COOKING TIME

10m

RATINGS

2.2 Average Ratings

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Today I am going to share a bengali recipe. It is made with Ripped pumpkin or paka lal kumro and potato.This cury or ghonto has a flavourfull sweet and sour taste. Served with dal and rice at lunch time or also served at dinner with luchhi or puri.

Ingredients of Pumpkin potato curry

0.25 kg Lal kumro or ripped pumpkin
2.00 no Potato Big
1.00 no Tomato midium
0.50 tbsp Ginger grated
0.50 tbsp Cumin seeds
0.50 tbsp Turmuric powder
0.50 tbsp Coriander powder
0.25 tbsp Red chily powder
0.25 tbsp Hing
3.00 tbsp Mustsred oil
0.25 tbsp Salt
0.25 tbsp Sugar
0.25 tbsp Garam masala powder

Pumpkin potato curry

Our today"s dish is Lal kumro Alur ghonto that means ripped pumkin and potàto curry.Bengalis are very fond of lal kumro or ripped pumkin,because of its sweet taste and smell.First we take pumkin and cut it in cube shape.

STEP : 1

Our today"s dish is Lal kumro Alur ghonto that means ripped pumkin and potàto curry.Bengalis are very fond of lal kumro or ripped pumkin,because of its sweet taste and smell.First we take pumkin and cut it in cube shape.

In this dish we have to peel its skin keep it aside.Now take two big potatoes peel its skin and cut it aldo in cubes but make sure the pumkin"s cube is big than potato cubes. Because pumkin is soft and easy to cook than potato.Now take a kadhai and pour 3 tbsp of mastered oil in it.

STEP : 2

In this dish we have to peel its skin keep it aside.Now take two big potatoes peel its skin and cut it aldo in cubes but make sure the pumkin"s cube is big than potato cubes. Because pumkin is soft and easy to cook than potato.Now take a kadhai and pour 3 tbsp of mastered oil in it.

Heat the oil properly .Now add cumin seeds and 1 dry red chilly. Let it be cracked .Now add 2 pinch of hing in it.we get a awesome aroma of fried cumin and hing add a bay leaf now . Fry little more.Now add cubbed potatoes in it .

STEP : 3

Heat the oil properly .Now add cumin seeds and 1 dry red chilly. Let it be cracked .Now add 2 pinch of hing in it.we get a awesome aroma of fried cumin and hing add a bay leaf now . Fry little more.Now add cubbed potatoes in it .

Fry the potatoes till it gets the light brown colour.add a little pinch of salt to cook it fast.Now add the cubbed pumkin mix well with the potatoes .Fry it for 10 mins in midium flame. Now add finely chopped tomatoes in it.

STEP : 4

Fry the potatoes till it gets the light brown colour.add a little pinch of salt to cook it fast.Now add the cubbed pumkin mix well with the potatoes .Fry it for 10 mins in midium flame. Now add finely chopped tomatoes in it.

Mix the tomato with potato and pumkin and let it be melt in it. Now add grated ginger in it . Add turmuric powder and coriander powder in it. Mix the whole thing in a proper order. Now add red chilly powder we use chilly powder to give the dish light spicy and for colour only.

STEP : 5

Mix the tomato with potato and pumkin and let it be melt in it. Now add grated ginger in it . Add turmuric powder and coriander powder in it. Mix the whole thing in a proper order. Now add red chilly powder we use chilly powder to give the dish light spicy and for colour only.

The dish is not very spicy.Now add salt and sugar.We use salt before so we have to carefull to use it again add 2 or 3 pinch of sugar in it.Now add garam masala in it .mix it and add 1 cup of water .sim the flame and cover it .After 10 mins open the cover vegies are cooked make it dry if there is extra water.garnish it with ghee and serve it with luchi or parathas.

STEP : 6

The dish is not very spicy.Now add salt and sugar.We use salt before so we have to carefull to use it again add 2 or 3 pinch of sugar in it.Now add garam masala in it .mix it and add 1 cup of water .sim the flame and cover it .After 10 mins open the cover vegies are cooked make it dry if there is extra water.garnish it with ghee and serve it with luchi or parathas.

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