Pumpkin Potato Dry Vegetable Recipe

A fine medley of well cooked potato and pumpkin seasoned with minimal spices makes it a favorite of all. Pumpkin is incredibly rich in vitamins, minerals and antioxidants which makes a a wonderful addition to your child's meal. Serve this quick nutritious vegetable with hot phulka or paratha.

Nutritional info

  • 13.1 mcg
    Vitamin A
  • 8.2 gm
    Carbohydrate
  • 5.6 gm
    Total Fat
  • 0.3 mg
    Iron
  • 3.0 mg
    Vitamin C
  • 89.5 kcal
    Energy
  • 0.5 gm
    Protein
  • 0.0 mcg
    Vitamin B12
  • 6.2 mg
    Calcium

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1/4 Diced Cup(42.0 gm) Potato

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1/4 Diced Cup(46.0 gm) Pumpkin

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1.0 Chopped Tbsp(8.0 gm) Onion

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1.0 Chopped Tsp(2.0 gm) Garlic

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0.13 Powder Tsp(0.37 gm) Black Pepper

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0.13 Tsp(0.3 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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2.0 Tsp(8.0 gm) Butter

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10.0 Ml(10.0 ml) Water
  • In a pan heat 2 tsp butter, add 1 tsp chopped garlic, 1 tbsp chopped onion and saute well.

  • Add 1/4th cup diced potato and saute till light brown.

  • Add 1/4th cup diced pumpkin and add water, 1/4th tsp salt, 1/8th tsp haldi, 1/8th tsp black pepper powder and mix well.

  • Cover and cook till soft.

  • Garnish with 1 tsp chopped coriander leaves.