aloo kaddu recipe

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and <a href="https://www.feastingathome.com/how-to-make-ghee/">ghee,</a> served over <a href="https://www.feastingathome.com/how-to-cook-basmati-rice/">fluffy basmati rice. </a>

Rajasthani Butternut and Potato Curry

ghee

bay leaves

cinnamon

cloves

whole cardamon pods, broken open

nigella seeds (optional)

mustard seeds

fenugreek seeds

plain yogurt

chili powder

cumin

coriander

turmeric

½ teaspoon asafeotida powder (optional)

tomato,

lemon juice (or anchor powder-mango powder)

water

salt

butternut squash

potatoes

Gather all your spices together, the cooking part will go fast.

In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.

Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.

Add the yogurt, chili powder, cumin, coriander, turmeric, optional asafeotida powder, and fry 3 minutes.

Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.

Add the potatoes, stir, cover tightly and simmer gently over medium heat, 5-7 minutes. Add the winter squash, give a stir, cover tightly and cook 15 minutes.

Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut&#8230; so continue simmering covered, until potatoes are fork tender, adding a splash more water to loosen up the flavorful sauce.

Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as garnish.

This looks amazing!  What type of potatoes did you use in the photos?  Also, did you peel them or leave the skins on?  Thanks so much!

This was delicious, especially with fluffy basmati rice. The key is the ghee. We served it with wilted spinach, drizzled with sauteed garlic, ginger, cumin and coriander seeds and one chopped tomato.

This was yummy. The only thing I did not have was the nigella. I did have to cook this about 3x as long as the indicated (15 minutes). I used a yellow potato (not yukon gold, per se). My 3-year-old refused to eat this meal at first, but with a dessert bribe he ended up gobbling it and really enjoying it.

Delicious - I was so excited when I saw you were going to India and have been anticipating some great recipes.  This did not disappoint!  Had all the ingredients on hand and it went very fast given that I had everything prepped/measured before I started.  Thanks so much - can't wait for more to come.

I made this last Sunday night for dinner and we absolutely loved it!  The spices with the squash and potatoes were so yummy.  This is a definite keeper recipe and I'm trying to figure out how to make it for our upcoming ski trip, but we'll have 8 people! I think I would need to quadruple it, and doing that would require multiple pans.  Any ideas?

This was a joy to make. I was not sure about no onions so I added a sliced red onion at the start and it worked well. Thank you for a delicious non-meat recipe.

Wow. Just wow. I had no idea how flavorful this would be without the onions and garlic. Ghee is my new best friend.

Made this recipe tonight and it was amazing!! Super simple to prepare and it was fun shopping for spices I've never used before.

have to say this was absolutely fantastic all flavours were balanced we had to omit the cardamon as both allergic, don't omit the nigella seeds the flavour level is fantastic. This is a definite keeper thanks Sylvia xx

My daughter loved this recipe! (Even though she didn't really care for the cooking smell) I followed the recipe as written.   It was fast and easy &amp; it tasted sooooh delicious.  Thank you for sharing!  It's great to have a new way to eat squash.     I've been inspired to experiment with a vegetarian/vegan diet.

I make curry often and was taught by a ann Indian woman with Rajasthan roots over 35 years ago. This must be one of the most delicious I have ever made. The complexity of the spices is extraordinary.

Yet to try. Recipe seems easy to prepare and very tasty. Right up my street. My kind of food.

Oh my goodness! This is SO good and so easy. It's become one of our favourite dinners. Thank you so much!

Delicious and fragrant, thank you for sharing this recipe. I have come back to this, a household favourite many times and have also added to it/tweaked the recipe to taste. I add a couple of cloves of  garlic and a thumb sized piece of ginger and a large onion. Also works well with the addition of other veg such as cauliflower, red cabbage, green beans to increase nutritional value. Yummy!

For a protein hit I added a tin of rinsed chickpeas during the last 10 minutes of cooking. Will be adding this one to the rotation. Thanks for another lovely recipe Sylvia!

This is a go-to in our house now and it reheats so well as leftovers! Question though, sometimes my yogurt curdles even though I wait to put the lemon juice in - how do you stop yours from turning into micro-blobs?

SO very good - !!, easy to make, and keeps well, too.

Top 1 aloo kaddu recipe recipes from across the web

The most viewed aloo kaddu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rajasthani Butternut and Potato Cur...

Top 1 aloo kaddu recipe recipes from across the web

The most viewed aloo kaddu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rajasthani Butternut and Potato Cur...

The most viewed aloo kaddu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine