Ambal (Kashmiri Pumpkin Curry)

Prep: 15 minutes | Cook: 15-20 minutes | Servings: 2


1 tbsp mustard oil/ vegetable oil

1 tsp cumin seeds

1 tbsp fenugreek seeds/ methi seeds

2-3 dry red chilies, broken

400 gms Pumpkin, peeled, cut into cubes

¼ tsp turmeric

½ tsp red chili powder

1 tsp pomegranate powder (soaked in 1 tbsp water)/ tamarind paste


  • In non stick cooking pan add mustard oil and splutter cumin seeds, methi seeds, red chilies.
  • Add pumpkin and saute for 2 minutes. Add turmeric, chili powder, salt and ½ cup water. Cover and allow it to cook on low flame until turn soft.
  • Now add pomegranate powder and cook for futher 3-4 minutes.
  • Remove and serve hot with rice.