Recipe: Tasty Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi

Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi. Heat mustard oil in a pan/kadhai. Add panch phodan and dry red chilli. Spinach with pumpkin and potato/Palak, kaddu aur aloo ki sabzi is a simple vegetarian side dish prepared mainly with pumpkin, spinach, and potato.

Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi Today, I will show you a way to make a distinctive dish, spinach with pumpkin and potato recipe / palang, kaddu aur aloo ki sabzi. This time, I'm gonna make it a bit tasty. Wheat flour is mixed with chopped spinach, grated pumpkin, and spices. You can have Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi

  1. You need of roughly chopped spinach leaves.
  2. You need of pumpkin cubes.
  3. Prepare of potato cubes.
  4. Prepare of onion finely chopped onion.
  5. It's of finely chopped garlic.
  6. It's of dry red chilli.
  7. You need of turmeric powder.
  8. You need of panch phodan.
  9. It's of mustard oil.
  10. Prepare of Salt.

Then the dough is rolled into flatbreads. They are nutritious with palak and delicious with pumpkin supplying the required Calcium, Iron and Vitamin C content to the body. They are best served with raita or a curry of your choice. How to make Rajasthani Kaddu Aur Aloo Ki Sabzi Recipe To begin making Rajasthani Kaddu aur Aloo Ki Subzi, boil the potatoes and cut into cubes and keep aside.

Spinach with Pumpkin and Potato Recipe / Palang, Kaddu aur Aloo ki Sabzi instructions

  1. Heat mustard oil in a pan/kadhai. Add panch phodan and dry red chilli. Stir for some seconds. Add chopped onion and garlic. Stir for a minute or two or stir until the onion slightly changes it's colour. Add potato and pumpkin fry for a minute. Add turmeric powder and salt. Mix well. Cover the lid and cook for 2 minutes on medium flame..
  2. Add chopped spinach. Remember to wash the spinach leaves properly before chopping and Squeeze them with your hand before adding..
  3. Stir well. Then cover and cook until the veggies done. Not to overcook or else it will become mushy..
  4. Lastly, cook uncovered for a minute on high flame to dry out excess water..
  5. It is ready to serve..

Likewise, peel the skin of the pumpkin and cut them into cubes and keep aside. Now, heat oil in a pan in medium flame, add the mustard seeds and let it crackle. Remove from the pan and blend to a fine puree and keep aside. It burgeons with flavour and aroma, highlighted further by the finishing touch, a thoughtful. Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.

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