Butternut Squash Curry | Kaddu Ki Subzi

Ingredients

• 5 cup Butternut squash (Or yellow pumpkin; peeled and chopped into 1-inch pieces)
• 1 large Onion (Thinly sliced; red or yellow onion may be used)
• 3 Tomatoes (Chopped)
• 4 Green chilies (Slit lengthwise)
• 2 tsp Ginger (Grated)
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1.5 tsp Coriander powder
• 2 tsp Amchur powder (Dry mango powder)
• 1 tsp Sugar (Optional)
• Salt (To taste)
• 2 tbsp Oil
• Water (As needed for sprinkling during cooking)
• Cilantro (For garnish)

Steps

1. 1

   Peel the butternut squash, remove the seeds and fibrous flesh from the seeded portion, and chop the squash into even 1-inch pieces.

2. 2

   Heat the oil in a wide pan over medium heat. Add the cumin seeds and cook until they crackle.

3. 3

   Add the sliced onion and fry until translucent.

4. 4

   Add the grated ginger and slit green chilies. Fry for 1 minute.

5. 5

   Add the chopped tomatoes and sauté until they become soft.

6. 6

   Add the red chili powder, coriander powder, amchur powder, salt, and optional sugar. Fry the spices for 1 minute.

7. 7

   Add the chopped pumpkin or butternut squash and mix well so it is coated with the onion, tomato, and spices.

8. 8

   Sprinkle in some water, cover the pan, and cook over low heat until the squash pieces are tender. If needed, sprinkle in more water and mix often to prevent the curry from burning on the bottom.

9. 9

   Turn off the heat once the squash is evenly cooked and tender. Garnish with cilantro and serve.

Notes

Chop the squash into even-sized pieces so it cooks evenly without becoming mushy. The dry mango powder provides the tangy flavor; if unavailable, the source suggests squeezing in a little lemon juice at the end. Serve with bread, rice, phulkas, or chapatis. Leftover curry can be used as a sandwich filling.

Nutrition per serving

• main
• side dish
• vegetarian
• vegan
• gluten-free
• Indian
• stovetop
• quick