Pumpkin pomegranate dip

Name: Pumpkin pomegranate dip
Yield: 6 serving
Cuisine: Indian
Ingredients: 1 cup boiled and mashed pumpkin (kaddu); 2 tablespoon finely chopped mint leaves; 1 teaspoon finely chopped green chillies; 2 teaspoon cumin seeds (jeera) powder; 2 teaspoon olive oil; 3 garlic (lehsun) cloves; 2 tablespoon hung curd (chakka dahi); 2 tablespoon pomegranate kernels; to taste salt and freshly ground black pepper according

Anjali Sunayna Verma @AnjaliVerma1

Amritsar, Punjab

#Dips&sauces.
This unique dip boosts the flavour of pumpkin with mint for a herby touch and green chillies for a bit of spice. Garlic and cumin seeds powder add to the pungency while curd gives the Pumpkin Dip a nice tanginess.

Anjali Sunayna Verma @AnjaliVerma1

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Ingredients

0 minutes

6 serving

1 cupboiled and mashed pumpkin (kaddu)
2 tablespoonfinely chopped mint leaves
1 teaspoonfinely chopped green chillies
2 teaspooncumin seeds (jeera) powder
2 teaspoonolive oil
3garlic (lehsun) cloves
2 tablespoonhung curd (chakka dahi)
2 tablespoonpomegranate kernels
to tastesalt and freshly ground black pepper according

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Steps

0 minutes

1

Combine all ingredients and 1 tablespoon of pomegranate kernels in a mixer and blend till smooth without using any water.
2

Transfer the dip into a deep bowl and mix remaining 1 tablespoon of pomegranate kernels.
3

Refrigerate for atleast 1 hour.
4

Serve chilled with nachos or any snacks of your choice.