non-veg
⏳ Prep Time: 30 minute
02 Nov 2020
297 kcal
22 gm
23 gm
13 gm
Pumpkin usda - 200gm
Olive oil/ghee - 10gm
Onion - 50gm
Tomato - 50gm
Chicken breast- 70gm
Cumin seeds - 2gm
Long chilly- 1
Curry leaves- 2gm
Dry spices- salt, turmeric powder, red chilly powder, coriander powder, cumin powder
Ginger - 5gm
Garlic- 5gm
Curd- 50gm
Peel off the skin of the pumpkin, cut it into cubes and keep it aside.
Cut chicken into cubes, marinate with ginger garlic paste.
In a skillet, add oil gm, and curry leaves and let it get heated. Then, add the onion( after grinding it in the mixer coarsely) and let it sauté for a minute. Now add tomato grinding the same way and add it to the skillet. Let it sauté as well for about minutes.
Add chicken and all spices and let it simmer until oil leaves. Now add the pumpkin cubes (gm) and chilly along with water and let it simmer until the pumpkin is cooked through. Cover the lid. And it’s ready.
For pumpkin dip: pressure cook the pumpkin cubes in the cooker and then mash it. Add curd, salt and pepper. Heat remaining oil adding cumin seeds, let it crackle and then pour it over the dip. Mix all well. If you want smoky flavour, heat the coal on the stove until it’s red. Then place the peel of onion over the dip and then keep red coal on it. Sprinkle - drops of oil and cover your bowl with lid. Let it sit for about minutes. Remove coal and onion peel and your smoky pumpkin dip is ready. ! You may add little bit of chopped onion and capsicum to it.
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