Page 83 - MASALA Magazine Vol.15 Issue 5 | June - July 2024
P. 83
VIEW VIDEO:
PUMPKIN MASALA SERVED
WITH HONEY-FLAVOURED WILD ROCKETS
INGREDIENTS AND PAN-ROASTED POTATOES
FOR THE PUMPKIN MASALA: Prep time: 10 min Cooking time: 30 min Serving: 2
• 500g pumpkin
• 25ml desi ghee (melted)
• 2 large onions, chopped INSTRUCTIONS
• 1 medium-sized chopped tomato
• 5 red chillies, finely chopped 1. Take a pan and add some desi ghee, cumin seeds and black cardamom.
• 20g ginger garlic paste Allow it to crackle.
• 5g cumin seeds 2. Add and sauté the ginger garlic paste until fragrant and golden.
• 2 black cardamom seeds 3. Add the chopped onions and sauté until golden brown.
• 10g cumin powder 4. Add the chopped tomatoes and spices and sauté until brown and glazed.
• 10g turmeric powder 5. In a different pot, pour three cups of water and allow to boil.
• 20g red chilli powder 6. Add the peeled pumpkin pieces, cut in equal sizes.
• 15g chopped coriander 7. Boil until pumpkin starts to semi-dissolve in water. Remove the soft pumpkin pieces,
and add to the glazed sauté blend.
FOR THE POTATOES: 8. Add a bit of water to deglaze and release all the great flavours from the bottom
of the pan.
• 5 thin circular slices of 9. Add the spice mix, coriander leaves, and the leftover desi ghee.
unpeeled potatoes 10. Slowly add a bit more water, and stir the pumpkin until it has a semi-mashed
• 10g spice mix texture, with all the ingredients well incorporated.
11. Coat the potatoes with the spice mix and sprinkle oil over them, then pan-fry
FOR THE GARNISH:
until golden brown.
• ½ cup wild rockets 12. Mix the honey and wild rockets, and garnish the pumpkin dish.
• 10g honey 13. Serve the pumpkin masala and pan-roasted potatoes with hot chapatis/parathas.
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