Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant landscapes of Rajasthan! This mouthwatering Butternut and Potato Curry is not just a recipe—it's a flavor explosion that combines the earthy sweetness of butternut squash with the comforting richness of potatoes, all wrapped in a symphony of traditional Indian spices. Whether you're a seasoned cook or a curious food adventurer, this dish promises to turn an ordinary meal into an extraordinary experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and cubing the butternut squash and potatoes into roughly 1-inch pieces. Finely chop the onion and tomatoes, and have all spices measured and ready.
- Heat vegetable oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds, being careful not to burn them.
- Add finely chopped onions and sauté until they turn translucent and light golden, approximately 4-5 minutes, stirring occasionally to prevent sticking.
- Stir in turmeric powder, coriander powder, and salt. Mix well and cook the spices for 1-2 minutes to release their aromatic oils and eliminate any raw spice flavor.
- Add chopped tomatoes and cook until they break down and form a thick, pulpy sauce, which should take about 3-4 minutes. The oil will start to separate from the tomato mixture.
- Add cubed butternut squash and potatoes to the pan. Gently stir to coat the vegetables with the spice mixture, ensuring even distribution.
- Add 1 cup of water, cover the pan, and let the curry simmer on low-medium heat for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check the vegetables for doneness by piercing with a fork. The squash and potatoes should be tender but not mushy.
- Sprinkle garam masala over the curry and give a final gentle stir. Let it cook for an additional 2-3 minutes to blend the flavors.
- Remove from heat and let the curry rest for 5 minutes. This allows the flavors to meld together.
- Garnish with freshly chopped cilantro just before serving. Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Choose fresh, firm butternut squash and potatoes for the best texture and flavor. Look for squash with a deep, uniform color and no soft spots.
- Toast your whole spices like cumin seeds briefly to release their maximum aromatic potential. Be careful not to burn them—30 seconds is the sweet spot!
- Use a heavy-bottomed pan or traditional kadai to ensure even heat distribution and prevent burning.
- Don't rush the onion sautéing process. Letting them turn light golden develops a deeper, sweeter flavor foundation for your curry.
- The key to a perfect curry is layering spices. Add them gradually and cook them out to eliminate any raw, powdery taste.
- Control your water carefully. Too much will make the curry watery, while too little might cause burning. Start with 1 cup and adjust as needed.
- Let the curry rest for 5 minutes after cooking to allow flavors to meld and intensify. This "resting period" can make a huge difference in taste.
- Fresh cilantro is non-negotiable! It adds a bright, fresh finish that cuts through the richness of the curry.
- For an extra authentic touch, serve with homemade roti or steamed basmati rice.
Nutrition Facts
Calories: kcal
Carbohydrates: 26g
Protein: 3g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
