Prep: 15 min
Cook: 15 min
Yields: 2 Servings

Ingredients

  • For Potato Mash:Potato (large) – 2 nos
  • Salt (sendha) – to taste
  • Butter – 1 tbl spn
  • For Pumpkin Mash:- Pumpkin diced – 2 cups
  • Saunf (fennel seeds) – 2 tsp
  • Cheese grated (optional) – 2 tbl spn
  • Jeera roasted (cumin roasted) – 1 tsp
  • Cheese grated (optional) – 3 tbl spn
  • Milk – 1/4 cup
  • Salt (sendha) – to taste
  • Butter – 1 tbl spn

Method

  • Peel and cut the potatoes into two. Boil potato with some salt. Once boiled immediately strain them and immediately transfer to a deep pan.
  • Using the potato masher mash up the potatoes while they are still very hot. Now add butter and milk to it and mix well.
  • Heat a pan and add the mashed potato and season with salt and roasted jeera. Toss till the mash come together. Remove to a bowl and add grated cheese.
  • For the pumpkin mash melt butter and add saunf. Saute for few seconds and add the diced pumpkin and saute. Add salt and cook till pumpkin goes soft. Remove into a bowl and mash with it up with a fork.
  • Mix grated cheese with pumpkin. Place this in a baking dish and spread it on the bottom. Keep atleast 1/2 inch thick. Now cover the pumpkin mash with potato mash till it completely covers it.
  • Place this dish in a pre heated oven at 160c for 10 mins. Serve hot.

Notes

use a cheese that is free of rennet. That is 100% vegetarian.