Aloo Pethe ka Saag

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients

• 2 1/4 cups red pumpkin, cubed
• 2 1/4 cups potatoes , cubed
• 2 bayleaves (tejpatta)
• 12 mm (1/2") stick cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 2 tbsp curds (dahi)
• 1/4 tsp asafoetida (hing)
• 1 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp turmeric powder (haldi)
• 1 tomato , chopped
• 1 tsp dried mango powder (amchur)
• 1/2 tsp sugar
• 2 tbsp ghee
• salt to taste

Method

1. Heat the ghee in a kadhai and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds until the seeds begin to crackle.
2. Add the curds, asafoetida, chilli, coriander-cumin seed and turmeric powders and fry for 2 to 3 minutes.
3. Add the tomato and fry for 1 minute.
4. Add the potatoes, pumpkin and ½ cup of water, cover and cook on a medium heat for 10 to 12 minutes or until the vegetables are tender.
5. Add the amchur powder, sugar and salt.
6. Serve hot.