Pumpkin & Peanut Chukani

Nutrition values are AI-estimated based on ingredients.

• 1.5-2 cups thick curd or Greek yogurt
• 1/2-1 tsp amchur powder
• 1 tsp honey
• 1/2 tsp salt (adjust to taste)
• 1 cup cubed steamed yellow pumpkin
• 1/2-1 medium red onion, thinly sliced
• 1-2 green chilies, chopped
• 2 tbsp fresh coriander leaves, chopped
• 1-2 tbsp mustard oil
• 1/4 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1/2-1 tsp kasoori methi (dried fenugreek leaves)
• 1/4 cup roasted peanuts
• Extra fresh coriander leaves for garnish
• Steamed white rice for serving

1. 1Add thick curd or Greek yogurt to a bowl.
2. 2Whisk amchur powder, honey, and salt into the yogurt until completely smooth.
3. 3Add steamed yellow pumpkin cubes, thinly sliced onion, chopped green chilies, and 2 tbsp fresh coriander leaves to the yogurt mixture.
4. 4Mix gently to combine all ingredients until well coated in the creamy sauce.
5. 5Heat mustard oil in a small pan until hot.
6. 6Add turmeric powder, Kashmiri chili powder, kasoori methi, and roasted peanuts to the hot oil.
7. 7Sizzle the tempering ingredients briefly, then immediately remove from the flame.
8. 8Pour the hot tempering mixture directly over the pumpkin and yogurt mixture in the bowl.
9. 9Add extra fresh coriander leaves on top for garnish.
10. 10Mix the entire dish well to evenly distribute the tempering and cilantro.
11. 11Serve immediately with hot steamed rice or as a salad on its own.

These instructions are our analysis of the original video. Watch on YouTube →