how to make pumpkin recipe

Ingredients

• 1.5 kg Pumpkin (Kaddoo) (medium‑sized, peeled and hollowed)
• 2 Tbsp Vegetable Oil (for sautéing the aromatics)
• 1 tsp Cumin Seeds (adds earthy flavor)
• 4 cloves Garlic (minced)
• 1 medium Onion (about 150 g, finely chopped)
• 2 medium Tomato (chopped)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Turmeric Powder (ground, for color and earthiness)
• 2 medium Boiled Potatoes (peeled, boiled and mashed)
• 200 g Paneer (crumbled; extra 50 g grated for topping)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Coriander Powder (ground coriander seeds)
• 0.5 tsp Red Chili Powder (adjust for heat)
• 1 Tbsp Ginger‑Green Chili Paste (blend 1 inch ginger with 2 green chilies)
• 2 Tbsp Ghee (clarified butter for richness)
• 4 cloves Whole Garlic Cloves (peeled, for garnish)
• 2 Tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Prepare the Pumpkin

   Peel the pumpkin, cut off the stem, then slice off a thin lid. Scoop out the seeds and fibrous strands, leaving about a 1‑½ cm wall. Set the hollowed shell aside and reserve the flesh for later use if desired.

   Time: PT10M

2. Make the Spiced Filling

   Heat the vegetable oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add minced garlic, chopped onion, and sauté until translucent (≈3 minutes). Stir in chopped tomato and cook until softened (≈2 minutes).

   Time: PT5M

   Temperature: Medium heat

3. Season the Filling

   Add salt, turmeric, mashed boiled potatoes, crumbled paneer, kasuri methi, coriander powder, red chili powder, and ginger‑green chili paste. Mix well and cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.

   Time: PT10M

   Temperature: Medium heat

4. Season the Pumpkin Interior

   In a small bowl, combine ghee, a pinch of turmeric, salt, red chili powder, crushed kasuri methi, and coriander powder. Stir to form a smooth paste.

   Time: PT3M

5. Stuff the Pumpkin

   Spread a thin layer of the ghee‑spice paste inside the pumpkin cavity. Spoon the prepared potato‑paneer filling into the pumpkin, pressing gently to pack it. Drizzle the remaining ghee‑spice paste over the top, then sprinkle the grated paneer, whole garlic cloves, chopped tomato, and fresh coriander leaves.

   Time: PT7M

6. Bake the Stuffed Pumpkin

   Pre‑heat the oven (or tandoor) to 200 °C (392 °F). Place the stuffed pumpkin on a baking tray and bake for 30‑35 minutes, or until the pumpkin flesh is fork‑tender and the top is lightly golden.

   Time: PT35M

   Temperature: 200°C

7. Rest and Serve

   Remove the pumpkin from the oven and let it rest for 5 minutes. Slice into wedges, ensuring each piece contains both pumpkin flesh and stuffing. Serve hot, optionally with a side of yogurt or raita.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g