Indian Baby Pumpkin Curry Recipe
Recipe By Vah Reh Vah
Punjabi tinda curry is a vegan, healthy and north indian style gravy dish. This recipe made by stuffing tinda with potato and spices is a very rich dish to relish with rice.
4.4
26 Rating -
Rate
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Indian Baby Pumpkin Curry Recipe
- 1/2 tablespoon Pumpkin seeds
- 1/4 teaspoon Cumin seeds
- 1/2 tablespoon Melon seeds
- 1.50 No.s Cashew nuts
- 1/2 No.s Bay leaf
- 1/4 teaspoon Shahi jeera
- 1/2 tablespoon Chili powder
- 0.06 teaspoon Turmeric
- As required Salt
- 0.13 cup Potato
- 1.25 No.s Tinda/baby pumpkin
- 1/4 teaspoon Coriander powder
- 3/4 No.s Green chilies
- 0.13 cup Yogurt/curd
- pinch Hing/asafoetida
- As required Oil
- 1/4 teaspoon Garam Masala
- As required Water
Nutrition
value
value
70
calories per serving
1 g Fat2 g Protein13 g Carbs3 g FiberOther
Current Totals
- Fat1g
- Protein2g
- Carbs13g
- Fiber3g
MacroNutrients
- Carbs13g
- Protein2g
- Fiber3g
Fats
- Fat1g
Vitamins & Minerals
- Calcium75mg
- Iron2mg
- Vitamin A1076mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus47mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Vah Reh Vah