Butternut Squash Curry | Kaddu Ki Subzi
Butternut squash curry is a very delicious and quick to make recipe with just the basic ingredients and spices. This is a great recipe to try with the fresh squash growing in our backyard.
Servings: 6 Servings
- 5 cups Butternut squash or yellow pumpkin (chopped)
- 1 large Onion thinly sliced
- 3 Tomatoes chopped
- 4 Green chilies slit lengthwise
- 2 tsp Ginger grated
- 1 tsp Cumin seeds
- 1 tsp Red chili powder
- 1 ½ tsp Coriander powder
- 2 tsp Amchur powder Dry mango powder
- 1 tsp Sugar optional
- to taste Salt
- 2 tbsp Oil
Peel the pumpkin and chop them into 1 inch pieces.
Heat oil in wide pan and add the cumin seeds. Once the seeds crackle, add the onions and fry them until translucent.
Add the grated ginger and green chilies and fry for a minute more. Then add the chopped tomatoes and sauté until the tomatoes are soft.
Add all the spiced along with salt and sugar and fry for a minute.
After that add the chopped pumpkin pieces and mix well. Sprinkle some water and then cover the pan. Cook the subzi in low flame until the pumpkin pieces are tender. If needed sprinkle more water and mix often to prevent burning in the bottom.
Garnish with cilantro. I served it with Nimbu dal and phulkas!
Expert tips and FAQ's
- Chop the butternut squash in even size pieces. This helps in even cooking without making the curry too mushy.
- This butternut squash curry has a sweet, spicy and tangy flavor. The tangy flavor comes from dry mango powder. If this is not available, squeeze a little lemon juice at the end.
- Ginger gives a lot of flavor to the curry. Do not skip it.
Calories: 136kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 614mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13047IU | Vitamin C: 38mg | Calcium: 75mg | Iron: 1mg