5 Minutes to Serving Best Halwai Style Kaddu ki Sabzi

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Halwai Style Kaddu ki Sabzi

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Below are the ingridients that are needed to cook a remarkably good Halwai Style Kaddu ki Sabzi:

  1. You need 500-800 gms of Yellow Pumpkin.
  2. You need 4 tbsp of Mustard Oil.
  3. Take 2-3 of Garlic Cloves.
  4. Prepare 1 Clove of / Laung.
  5. Use 1.5 tsp of Fenugreek Seeds / Methi Dana.
  6. You need 1/4 tsp of Asafoetida.
  7. Provide 3-4 of Green Chillies.
  8. Get 2-3 tbsp of Fresh Coriander Leaves, finely chopped.
  9. You need 1/2 tsp of Turmeric Powder.
  10. Take 1 tsp of Red Chilli Powder.
  11. Prepare 2 tsp of Coriander Powder.
  12. You need 1 tsp of Roasted Cumin Powder.
  13. Take 2 tsp of Amchoor Powder.
  14. Prepare 3/4 tsp of Rock Salt / Kala Namak.
  15. Get to taste of Salt.
  16. Take 3-4 tsp of Sugar.

Done with the ingridients? Here are the steps on serving Halwai Style Kaddu ki Sabzi:

  1. Wash, wipe, slice and chop the Kaddu into small cubes..
  2. Heat the mustard oil till in a Kadhai till it's smoking hot. Add 1/2 tsp salt to it..
  3. Lower the heat, add the methi dana and saute for a minute until it turns golden brown..
  4. Add the clove, asafoetida and chopped garlic cloves. Saute for a few seconds..
  5. Add the turmeric powder, saute briskly..
  6. Now add the kaddu pieces, toss well for 1-2 mins..
  7. Add the turmeric, coriander and red chilli powders. Mix well and saute for 2 mins till the masala coats the kaddu..
  8. Add both the salts, mix..
  9. Add 2 finely chopped green chillies and 2 tbsp chopped fresh coriander. Mix..
  10. Add 1/4 katori water, cover & cook on low-medium heat for 8-10 mins..
  11. Now add the amchoor powder and the sugar, mix..
  12. Add the remaining green chillies and fresh coriander, mix..
  13. Saute for 2-3 mins and take off heat..
  14. Serve hot with Roti / Parantha / Pooris. Personally, I feel it pairs best with Pooris..

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