Pumpkin Curry

• In a pot, heat some Oil and add the Bay Leaf and the Star Anise.
• Once they start to sizzle, add the Onions and Green Chilli.
• Keep stir-frying until they turn golden.
• Lower the flame and add Ginger Garlic Paste to saute for a minute until the raw aroma disappears. 
• Now add the ground spices with salt as per taste
• As you knead, add water in parts until it turns into a smooth and soft dough.
• Once done, over the dough and let it rest for about half an hour. 

Preparing the Stuffing:

• Crumble the Paneer and keep it aside.
• Heat oil in a pan, add the Cumin Whole and Bay Leaf, and sauté until the seeds crackle.
• Now add the chopped Onions and sauté until they turn light brown.
• Once done, add the Ginger Garlic Paste and keep sautéing until the raw aroma disappears.
• Next up, add the ground spices and salt. 
• Then add the Pumpkin and mix everything very well.
• Add the tomatoes and stir well for about 2 to 3 minutes. 
• Cover the pot and let the Tomatoes get cooked for about 5 to 7 minutes until they turn mushy. 
• Pour 1 cup of hot water and then add the Garbanzos.
• After that, pour in the Coconut Milk.
• Once you are done, raise the flame and let the curry come to a boil. 
• Reduce the flame and cover the pot to let it cook until the Pumpkin becomes fork-tender or just about mushy. 
• Mix everything well and make sure the curry is thick yet has a pouring consistency.
• Turn off the flame and let the Pumpkin Curry rest.
• After some time, garnish it with Coriander Leaves and serve hot with Roti, Pooris, Naans, Paratha, or plain Steamed Rice.