NicoCaara is our go-to place for comfort food. But the good folks at our cafe know that it isn’t easy to step out when the only thing you want to do is stay in. So here’s some help: a soul-soothing recipe from their menu, which you can easily whip at home with just a little effort. Let’s get going!
You will need
1 cup diced pumpkin
½ tablespoon chopped coriander
1 teaspoon fenugreek (kasuri methi)
1 teaspoon garlic
2 tablespoon refined oil
A pinch of salt
A pinch of pepper
For makhni gravy
1 tablespoon refined oil
2 tablespoon butter
2 tablespoon ginger garlic paste
4 tablespoon chopped tomatoes
3 tablespoon chopped onions
Sugar 1 and a half 1/2 tsp
2 pods of green cardamom
1 teaspoon degi mirch powder
1 cinnamon stick
1 green chilli
1 star anise
1 teaspoon chopped green chilli
1 teaspoon kasuri methi
A bunch of coriander roots
1 teaspoon homemade ricotta
1 teaspoon pomegranate seeds
½ teaspoon pumpkin seeds
½ teaspoon pomegranate molasses reduction
Directions
Take a bowl and toss coriander, kasuri methi, garlic, oil, and salt and pepper in it.
Mix well, marinate the pumpkin with this rub, and roast for 20 minutes in the oven at 180 degree celcius.
For the makhani gravy
Boil the tomatoes for a couple of minutes, let them cool, chop them and set them aside.
Add a splash of oil in a pan, followed by star anise, cinnamon stick and green cardamom. Then add onion and sauté it. Wait until the onion is transparent and then add the ginger-garlic paste.
Add green chili and coriander roots, plus the chopped tomato, and stir well. Now add degi chilli and garam masala, and cool for twenty minutes. Remove the cinnamon stick, star anise and cardamom.
Let the gravy cool and transfer it to a mixer to blend well.
Garnish with roasted pumpkin, pumpkin seeds, pomegranate molasses, reduction, and homemade ricotta cheese.
Sample this dish and many others at NicoCaara, our cafe at our flagship store at The Chanakya in Delhi.
