Aloo Kumro Sabzi (potato And Pumpkin Fry)

Aloo and kumro sabzi is a vegetarian side dish recipe. Pumkin is a good source of antioxidants and plant fibre. This recipe is a Rajasthani delicacy and thus has a sweet and sour taste because of sugar and Amchur powder.

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Sapna Shaw's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
15 mintues
Cooking Time: 
25 mintues

Complexity: 
Medium


Ingredients: 
Aloo (Potato) 200 grams(7 Ounce,quatered)
Kumro (Red Pumkin) 150 grams (5.5 ounce , cut in 1 inch pieces)
Tomato 1 piece (quatered)
Refined oil 2 tablespoon
Jeere (Cumin seeds) ¼ tablespoon
Whole red chilli 1 piece
Turmeric powder ½ tablespoon
Coriander powder 1 tablespoon
Garam masala powder ¼ tablespoon
Amchur Powder (dried green mange powder) 1/2 tablespoon
Sugar ½ tablespoon
Water ½ cup
Ghee 1 tablespoon
Directions: 
Heat oil in a karahi and add potatoes. Fry the potatoes till they turn light brown. Take it out and keep aside.
In the remaining oil add zeera, once the zeera starts popping up and the aroma starts coming add the fried potatoes, pumkin and tomato. Mix well and put the lid on. Cook on low flame for about 5 mintues. Then add cumin powder, turmeric powder, salt and sugar and sauté for a mintue. Finally add water and cover the karahi with a lid. Cook for 5-6 mintues. Check if the potatoes and pumkin have become tender. Then add garam masala and amchurpowder. Mix well and turn off the gas.
In another pan heat ghee and add the whole red chilli and pour it over the aloo and pumkin sabzi. Garnish with green coriander and serve hot with chappati or rice.