Ingredients
The following ingredients have 3 Servings
- 350 grams pumpkin ( (12 ounces, about 2 ½ to 3 cups diced))
- 1 cup chickpeas ( (cooked or canned or rajma, read notes, optional))
- 1 ¼ cup onions ( (fine chopped, 1 large onion))
- 1 ¼ cup tomatoes ((deseeded & fine chopped, 2 large or 1 cup tomato puree))
- 1 green chilli ((optional, Chopped, Indian/Thai or Serrano peppers))
- ½ tablespoon ginger paste (or grated (½ inch peeled & grated))
- ½ tablespoon garlic paste ((4 to 5 grated cloves))
- 3 tablespoons oil
- 1 to 1 ½ teaspoon salt ((½ + 1 tsp, divided))
- 1 to 1 ½ cups hot water ( (add in batches))
- ¾ cup coconut milk ((or 4 tablespoons almond flour blend with ½ cup water))
- ¼ cup coriander leaves ( (fine chopped))
- 1 to 2 teaspoons Kashmiri Red chilli powder ( (adjust to taste, I use 2 tsps))
- 1 ½ teaspoon garam masala ( (1 + ½ tsp, divided))
- ½ teaspoon cumin powder
- 1 ½ teaspoons coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon fennel powder ((leave it, if you don’t have))
- 1 tablespoon Kasuri methi ((dried fenugreek leaves, leave it, if you don’t have))
- 1 to 1½ teaspoon amchur powder ( (or tamarind paste or lemon juice, adjust to taste))
- 1 teaspoon jaggery ((or brown sugar, optional, to balance the flavors))
- 1 Indian bay leaf (or 1 sprig curry leaves (optional))
- 2 inch cinnamon piece ( (or ½ inch cassia, optional))
- 1 star anise ((optional))
