Its a feel good lunch packed with loads of health.
Chop up a pumpkin into small 1 centimeter pieces. Used here a combination of spinach and fenugreek leaves. But you can use just about anything you want.
Melt a good amount of butter and then add garlic paste and dry red chilies. Saute till the raw smell is gone.
Add chicken pieces. I did not have the time to properly thaw it. So just placed it and reduced the heat to the barest minimum. This prevented freezer and burn and saved me a lot of time. Once the chicken has fully thawed and turned white, color it with turmeric.
Add the pumpkin. Shake the pan so its evenly distributed. Place the leaves on top of it.
Do not mix anything. Close the pressure pan’s lid but do not place the weight. Continue cooking on low heat. Some 10 mins later you can see the steam start to escape from the top vent. When the steam gathers a lot of momentum, move the pan away from the fire.
Open the lid and now season it with salt and pepper.
Mix thoroughly. You can either keep it soupy or dry it up. Personally I liked it a little soupy as it gives it a nice feeling of warmth.