Heat oil in a pressure cooker on medium heat and once hot add the cumin seeds. Once the cumin seeds start to splutter add the onions and green chillies and saute for 2-3 mins.

Stir in ginger garlic paste and saute until the onions are translucent.

Now add the punjabi Vadi followed by tomatoes, salt and turmeric powder. Give it a good mix and cover and cook until the tomatoes are soft.

Now add the dry spices like chilli powder, coriander powder,dry mango powder and cumin seeds powder. Mix well and cook for about 2 minutes.

Stir in the diced pumpkin and mix so that all the masala coats the pumpkin properly. Now close the lid of the pressure cooker and cook for about 2 whistles. Then switch off the gas and allow the steam to escape completely before opening the pressure cooker lid.

Pumpkin will release water after cooking so we need to evaporate it. On medium low flame cook the pumpkin stirring occasionally so as to evaporate the water.

Once it's almost dry add the garam masala and chopped coriander leaves and give it a final mix and it is ready to serve with some hot Chapatis.

Stir in ginger garlic paste and saute until the onions are translucent.

Now add the punjabi Vadi followed by tomatoes, salt and turmeric powder. Give it a good mix and cover and cook until the tomatoes are soft.

Now add the dry spices like chilli powder, coriander powder, dry mango powder and cumin seeds powder. Mix well and cook for about 2 minutes.

Stir in the diced pumpkin and mix so that all the masala coats the pumpkin properly.

Add 2 tablespoon of water to deglaze, close the lid with vent to sealing position and pressure cook on manual for 6 mins followed by Quick release.

Pumpkin has a tendency to release water after cooking so we need to evaporate it. Press saute button again and cook the pumpkin stirring occasionally until the water is evaporated approximately 5 mins.

Once it's almost dry add the garam masala and chopped coriander leaves and give it a final mix and it is ready to serve with some hot Chapatis.