Name: Shahi Pumpkin recipe by Nishi Maheshwari at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Pumpkin full- 1kg; Meethi daana - 1tsp; Haldi powder - 1tsp; Degi mirch - 2tsp; Dhaniya powder - 1tsp; Amchur powder - 11/2tsp; Garam masala - 2tsp; For Tadka : Ghee - 1 tbs; 1- Onion, chopped; 2 - tomatoes, chopped; 1tsp - ginger garlic paste; 1Tbs - kaju paste; 1tbs - fresh cream; 20 - grapes; 1/2cup - pomegranate pearls; 10-10 - kaju, badam (fried); 1tbs - chopped coriander

Ingredients Serving: 3

Pumpkin full- 1kg
Meethi daana - 1tsp
Haldi powder - 1tsp
Degi mirch - 2tsp
Dhaniya powder - 1tsp
Amchur powder - 11/2tsp
Garam masala - 2tsp
For Tadka : Ghee - 1 tbs
1- Onion, chopped
2 - tomatoes, chopped
1tsp - ginger garlic paste
1Tbs - kaju paste
1tbs - fresh cream
20 - grapes
1/2cup - pomegranate pearls
10-10 - kaju, badam (fried)
1tbs - chopped coriander

Instructions

Cut top portion of pumpkin and scoop out the flesh, chop and boil it.
Heat ghee in a kadhayi and fry the onions till golden brown. Add ginger garlic paste, hing, meethi daana and all the other masalas.
Add tomatoes, kaju paste, fresh cream, boiled pumpkin, grapes, pomegranate pearls and fried kaju badam. Mix well and take it off the stove.
Fill the prepared vegetable in the pumpkin shell. Keep the shahi vegetable filled pumpkin shell inside the cooker on low flame, cook for 5 min.
Turn of the gas and take the pumpkin out carefully. Garnish with more pomegranate seeds and serve.

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