Description
This Butternut Squash Curry is a comforting and aromatic vegetarian dish featuring tender cubed butternut squash and Yukon gold potatoes simmered in a flavorful blend of whole and ground spices with creamy yogurt and tomatoes. Cooked on the stovetop in ghee, this curry offers a warm and hearty meal that pairs perfectly with fluffy basmati rice, delivering rich Indian-inspired flavors in just 30 minutes.
Ingredients
Vegetables
- 1 pound butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces
- 1 pound Yukon gold potatoes, cubed into 1-inch pieces
- 1 medium tomato, diced with juices
Fats & Dairy
- 3 tablespoons ghee (can sub olive oil, but ghee preferred)
- 3 tablespoons plain full-fat yogurt
Whole Spices
- 3 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 2 whole cardamom pods, broken open (green if possible)
- 1 teaspoon nigella seeds (optional)
- ½ teaspoon mustard seeds (black if possible)
- ½ teaspoon fenugreek seeds (or sub 1 teaspoon dried fenugreek leaves added with tomatoes)
Ground Spices & Other Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon asafoetida powder (optional)
- 1 teaspoon lemon juice (or Amchoor powder - mango powder)
- 1 teaspoon salt, more to taste
- ¾ cup water
Instructions
- Chop squash and potatoes: Cut the butternut squash into 1 ½ inch cubes and the Yukon gold potatoes into slightly smaller 1-inch cubes to ensure even cooking.
- Prep spices: Gather all whole and ground spices so cooking can proceed quickly once started.
- Melt the ghee: In a large heavy-bottomed or cast iron skillet, heat 3 tablespoons of ghee over medium heat until melted and shimmering.
- Add whole spices: Add bay leaves, cinnamon stick, whole cloves, broken cardamom pods, nigella seeds (if using), mustard seeds, and fenugreek seeds to the hot ghee and sauté until they begin to crackle and release their aroma.
- Add yogurt and ground spices: Stir in the yogurt, chili powder, ground cumin, coriander, turmeric, and optional asafoetida powder and cook for about 3 minutes to toast the spices and blend flavors.
- Make the sauce: Add the diced tomato along with its juices and the lemon juice. Cook for 2 minutes, then pour in water and add salt, stirring well to combine.
- Simmer: Add the cubed potatoes and butternut squash, stir gently to coat with the sauce, then cover the skillet tightly and simmer on low heat for 15-20 minutes until vegetables are tender. Check doneness by piercing potatoes with a fork; avoid overcooking the squash. Add a splash more water if needed to keep the sauce loose.
- Taste and adjust: Stir once more, taste for salt and adjust seasoning as needed. Remove the bay leaves if preferred, or leave them as garnish. Scrape any flavorful bits from the pan bottom over the curry before serving.
- Serve: Transfer the curry onto a serving dish and serve hot with fluffy basmati rice for a complete and satisfying meal.
Notes
- Cut potatoes slightly smaller than squash pieces to ensure even cooking and prevent squash from becoming mushy.
- Using ghee enhances flavor traditionally, but olive oil is a suitable substitute for a lighter option.
- Asafoetida powder and nigella seeds are optional but add authentic depth to the spice profile.
- If dried fenugreek leaves are used instead of seeds, add them along with the tomatoes to infuse flavor.
- Monitor water quantity during simmering to maintain a saucy consistency and prevent scorching.
