Butternut Squash Subzi
Sweetness butternut squash paired with warm indian spices, best served with roti or paratha.
Ingredients
- 2 medium butternut squash pealed, cored and cut into ~1 inch cubes
- 2 small onions chopped
- 3 tomates (roma) chopped
- 1 cup peas
- 2 tsp crushed ginger
- 1/2 serrano pepper you can use green chili of your liking
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1/2 tsp hing
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp cumin coriander powder
- 1/2 tsp garam masala
- 1 cup water
- salt to taste
- chopped cilantro for garnishing
Instructions
- In a microwave safe bowl, microwave cubed butternut squash for 8 minutes; until tender.
- In a large skillet heat the oil on a medium low heat, add cumin seeds and hing once oil is hot.
- Add onions and pinch of salt, cook until onions are translucent.
- Next, add ginger and green chilies and give them a quick stir followed by tomatoes. Add another pinch of salt, cover and cook until the tomatoes are soft; around 2-3 minutes.
- Smash the tomatoes, add in all the spices along with salt (as per taste) and 1/2 cup of water. Bring it to simmer.
- Stir the peas, cover and cook for 5 minutes.
- Add partially cooked butternut squash along with 1/2 cup water, stir gently and let the spices coat the squash equally.
- Cook with the lid on for 5 minutes, removed the lid, lower the heat (to low) and cook until all the water has evaporated and the squash is cooked completely.
- Adjust salt and spices as per your liking.
- Turn off the heat, garnish with cilantro and serve warm with roti or paratha.