👨‍🍳 Instruktioner

1. 1

   Heat oil or butter in a pot or pan over medium heat. Add the sliced onion and sauté until softened and lightly golden.

   💡 Proffstips: Using butter can add a richer flavor to the curry.
2. 2

   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes until fragrant.

   💡 Proffstips: Adjust the number of chilies based on your spice preference.
3. 3

   Add the cubed pumpkin to the pot and stir to coat with the aromatics. Pour in the water and bring to a simmer.

   💡 Proffstips: Ensure the pumpkin cubes are not too large, so they cook evenly.
4. 4

   Cover the pot and let it simmer for about 15-20 minutes, or until the pumpkin is tender and easily pierced with a fork. Stir occasionally.

   💡 Proffstips: Avoid overcooking the pumpkin, as it can become mushy.
5. 5

   Stir in the cheese, salt, and Sichuan pepper (if using). Cook for another 2-3 minutes, stirring gently until the cheese is melted and incorporated into the curry, creating a creamy consistency.

   💡 Proffstips: If using a harder cheese like feta, it might take a little longer to melt. Stir continuously to prevent sticking.
6. 6

   Taste and adjust seasoning if necessary. Serve hot, typically with Bhutanese red rice.

   💡 Proffstips: This dish pairs well with plain rice, allowing the flavors of the curry to shine.