Name: Parsi 'kaddu ni kari' recipe by shivangi sharma at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Coconut milk 100ml; Orange pumpkin 350g; Sesame seeds 1 tsp; Cumin 1 tsp; Dhania powder 1 tsp; Peanuts 50g; Cashews 25g; Garlic Cloves 5; Kashmiri mirch dry 3; Tomatoes chopped 3/4 cup; Khus khus 1 tsp; Plain flour 2 tsp; oil 2 tbsp; Turmeric powder 1 tsp; Red chilli powder 1 tsp; Salt to taste; For curry powder:; Coriander powder 2tsp; Turmeric 1tsp; Cumin 3/4tsp; Black pepper 1/4tsp; Red chilli powder 1/4tsp; Elaichi powder 1/4tsp; Cinnamon powder 1 pinch; Cloves 2

Ingredients Serving: 4

Coconut milk 100ml
Orange pumpkin 350g
Sesame seeds 1 tsp
Cumin 1 tsp
Dhania powder 1 tsp
Peanuts 50g
Cashews 25g
Garlic Cloves 5
Kashmiri mirch dry 3
Tomatoes chopped 3/4 cup
Khus khus 1 tsp
Plain flour 2 tsp
oil 2 tbsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Salt to taste
For curry powder:
Coriander powder 2tsp
Turmeric 1tsp
Cumin 3/4tsp
Black pepper 1/4tsp
Red chilli powder 1/4tsp
Elaichi powder 1/4tsp
Cinnamon powder 1 pinch
Cloves 2

Instructions

Cut pumpkin into small cubes and put in bowl of water immediately. Take a trickle of oil in a pan and add this water with pumpkin. Close lid and Cook on low heat for 5-7 mins
In the meanwhile, combine all ingredients marked under curry powder in a grinder for a fine powder
Roast 1 tsp sesame seeds, 1 tsp cumin, 1 tsp coriander powder, cashews, peanuts, dry kashmiri mirch, and 1 tsp khus khus on low flame till aromatic. Keep aside
Take chopped tomatoes, garlic, coconut milk in a bowl. Add the curry powder we made to this with some water.
In a nonstick, take oil and add flour to it. Mix well till smooth. Add turmeric and red chilli powder
Add the tomato mixture and Cook on low heat for 15 mins till oil separates.
Add the pumpkin and mix well
Garnish with cream, cashews and coriander

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