Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water to the inner pot.Pressure Cook for 6 minutes in sealing position.
Let the pressure escape naturally.Puree this with immersion blender or in a food processor, once its cool.
Clean the pot out
Heat the pot in SAUTE position.Add oil and the cauliflower. Sauté till it starts turning golden brown, about 15 minutes.
Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
Garnish with Coriander.Serve hot with Chapattis or Rice.
Stove Pot Method
Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water.Cook covered till soft.Alternatively, pressure cook it for 2 whistles.
Puree this with immersion blender or in a food processor.
Heat a pan.Add oil and the cauliflower.
Sauté them till they start turning golden brown, about 15 minutes on medium-high flame.
Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.
Sprinkle the Curry Powder.Mix Well.Add the Pureed pressure cooked Pumpkin,tomato and onion puree.
Bring to boil.Add more water if needed to thin out the gravy.Season with salt.
Garnish with Coriander.Serve hot with Chapattis or Rice.
Notes
If you are in a hurry.Make the gravy by pressure cooking the pumpkin,onion and tomato.Blend using immersion blender.Add all the ingredients in and simmer for 10-12 minutes!