North Indian cuisine varies from region to region. Having grown up in Uttar Pradesh (UP) I was exposed to eating a lot of these UP specific dishes. And many of them would not even have onion and garlic yet would taste simply amazing!
I must admit that as a kid I would be quite sad if Amma made kaddu subzi. If given a choice I could eat mutter paneer everyday. No wonder Om also asks for paneer everyday. Haha!
But of course as I got older, I started enjoying these simple yet delicious recipes. To save some time, I make it in my Instant Pot (IP).
You will need:
Tempering:
1 tbsp oil
1/2 tsp hing/asafoetida
1 tsp methi/fenugreek seeds
1 inch ginger sliced/chopped
1/2-1 jalepeno or 1-2 green chillies chopped/sliced
Seasonings:
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp garam masala
1/2 tsp amchur/dry mango powder
1 tbsp sugar
salt per taste
Veggie:
about 4 cups pumpkin diced (you could also use acorn squash or butternut squash)
Gravy:
1/4 cup water
Garnish:
cilantro chopped
Method:
Heat up oil in IP in saute mode. Add the tempering ingredients. Once they splatter, add in the seasonings except for salt and sugar and let them roast a bit. Once it turns aromatic add in the pumpkin. Mix sugar and salt to this. Now add water. Close the lid of IP. Turn the valve to sealed position. Cook at manual high pressure for 3 minutes. Wait for natural pressure release. Garnish with cilantro. Serve with roti or rice.
ENJOY!
