Pumpkin or Squash Curry (Kaddu Sabji)

From Heaven’s Banquet by Miriam Kasin Hospodar.

Easy to make. 

SERVINGS: 4: 

Step

INGREDIENTS:

1/4 cup (60ml) ghee or oil
Pinch of hing (optional)  substitute garlic
2 tsp cumin seeds
2 tbsp minced fresh ginger
1/4 cup (60ml) water
8 cups (880g) peeled cubed pumpkin, butternut, buttercup or other squash 1/4 tsp ground nutmeg
Salt
1 tbsp sugar (or handful of raisins)
For extra heat, add 1 tsp or more of black pepper.in 
and/or add cayenne or red chillies to ghee/butter 
For extra heat, add 1 tsp or more of black pepper
  
 STEPS:

1. Melt ghee or oil in a pot.
2. Add the hing, cumin seeds and ginger 
3. saute over low heat for 1 min until fragrant.
4. Add the water, pumpkin, nutmeg, a sprinkling of salt, and sugar.
5. Cover and simmer until pumpkin is tender.

Taste, adjust salt and sugar to your liking, and serve.
Instead of sugar, I add a handful of raisins and sprinkle on some pumpkin seeds. Can be served on own or with rice.Options: Sprinkle on a little garam masala after cooking.