|Onion seeds||1⁄2 Teaspoon|
|Onions||2 , chopped|
|Peeled deseeded pumpkin||1 Pound, cut into 1 inch cubes (500 Gram)|
|Natural yogurt||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Ginger root||1⁄4 Inch, grated|
|Garlic||2 Clove (10 gm), crushed|
|Ground almonds||4 Ounce (125 Gram, 1 Cup)|
|Ground turmeric||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Coconut milk||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Chopped coriander||1 Tablespoon (Cilantro)|
|Chopped toasted almonds||1 Tablespoon|
|Chopped coriander||1 Tablespoon|
1. Heat the oil in a Bald pan or wok, add the onion seeds and curry leaves and fry until the seeds start popping.
2. Add the onions to the pan and stir-fry until golden brown.
3. Stir in the pumpkin and stir-fry until golden brown.
4. Stir in the yogurt gradually to prevent it curdling. Add the ginger, garlic, almonds, turmeric, chilli powder, garam masala, salt, coconut milk and fresh coriander (cilantro) and simmer for 10-15 minutes until the pumpkin is tender.