Baby potatoes in pumpkin gravy

Pumpkins are rich in beta carotene, which gets converted into vitamin A in the body.  This vegetable with abundant fibre is low in calorie too. When combined with potato it helps in controlling the spikes in blood sugar after a meal. This potato pumpkin gravy is very similar to the dum aloo of Punjab, but has a twist in it. I am using pumpkin to make the gravy instead of the tomato and cashew nut. And the taste is simply delicious.

Ingredients:

• Baby potatoes -250gms
• Pumpkin -100gms
• Onion -2
• Green chillies -2
• Ginger paste -1tsp
• Garlic paste -1tsp
• Chilli powder -2tsps
• Garam masala powder -1tsp
• Turmeric powder -1/2tsp
• Tomato puree -1/2cup
• Sugar -2tsp
• Chopped coriander leaves -2tsp
• Oil and salt - as required

Method;
Wash and prick the baby potatoes. Add salt and cook in a pressure cooker till done. Cool and peel it.  Heat a frying pan with little oil. Stir fry the peeled potatoes in it till it turns slightly brown in colour. Keep it aside. Peel the pumpkin and cut into small cubes. Add little salt and cook in 1 cup of water. Keep it aside to cool.Chop the onions and green chillies finely. Stir Fry them in little oil. When the onion turns brown, add all the powders in quick succession. Then add the ginger and garlic paste. Stir fry for few seconds. Then add the tomato puree, salt and sugar. Continue cooking for another few seconds. Cool and combine it the cooked pumpkin. Grind it to a smooth paste. Mix this paste with the stir fried potatoes. Add water and adjust the consistency. Cook for few seconds till everything is blended well. Garnish with coriander leaves.