Ingredients:

• 500 g – small tinda (baby pumpkin)
• 250 g – tender Spinach (palak)
• 2 tbsp – mashed Paneer
• 2 tbsp – ground masala
• 2 tbsp – Tomato puree
• 2 tbsp – Garam Masala
• 1/4 tsp – Turmeric powder (haldi)
• 1 tsp – Red Chilli powder
• 2 tsp – Ghee or oil
• 1 tsp – salt

Method:

1. Peel the tinda and make 4 deep cuts for filling.
2. Mash paneer and add all dry masala.
3. Mix well and fill in equal proportion.
4. In a pressure cooker, fry masala and add puree then add palak paste.
5. Cook till ghee/oil separates.
6. Add 1.5 cups of water and boil.
7. Add the tinda and cook up to 2 whistles.
8. Serve with tandoori roti or chapatti.

Recipe courtesy of Surjeet Saran