Ingredients:

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 3 cups pumpkin, peeled and cubed
  • 2 medium tomatoes, finely chopped
  • 1/2 cup water
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the ghee in a heavy-bottomed pot over medium heat. Once shimmering, add the cumin seeds and sauté for about 30 seconds until they sizzle and smell nutty.
  2. Add the diced onions and sauté until they turn a translucent golden brown.
  3. Stir in the ginger and garlic pastes, cooking for another minute until the raw smell vanishes.
  4. Lower the heat slightly and add the turmeric, red chili powder, and coriander powder. Stir constantly for 60 seconds to bloom the spices.
  5. Fold in the chopped tomatoes and salt, cooking until the tomatoes break down into a jammy, concentrated paste.
  6. Toss in the pumpkin cubes and stir well to coat them in the masala.
  7. Pour in the water and simmer until the pumpkin is tender. For a creamier texture, lightly mash a few pieces of pumpkin into the sauce.
  8. Stir in the garam masala and garnish with fresh chopped cilantro before serving.