One of my favorite curries from Mother’s/ Grandmothers kitchen, this is traditionally made with pumpkin. Since I find pumpkin in USA/
Canada sweeter than back in India, I started using butternut or acorn squashes to make this dish ! Give it try and enjoy it this winters!
Vegetarian
Serving Size : 4
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
1 large butternut squash, ~1 inch cubes
1 large potato , ~1 inch cubes
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp amchur powder
1 tsp garam masala
1/2 tsp chilli powder
2 tsp oil (mustard oil, if available)
2 tsp panch phoran
2-3 red chillies
1 tbsp coriander leaves , chopped for garnish
salt to taste
Panch phoran spice(my preference)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds / kalonji
In a pan, heat oil at medium high then add cumin seeds and mustard seeds.
Once they crackle, add fennel seeds, nigella seeds, fenugreek seeds, chillies. Sauté the mixture for 1/2 minute.
Now, add potatoes and mix well. Cover with lid and cook for 3-4 minutes.
Stir in butternut squash cubes and mix well. Cook for 2-3 minutes and then add turmeric powder, coriander powder, amchur powder, garam masala and about 1 tsp of salt.
Mix well, and cook the mixture covered for at medium low heat 8-9 minutes or till oil starts leaving the sides.
Garnish with coriander leaves and serve hot with puri, naan or roti and enjoy !
Tasty 😋