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Rajasthani Butternut and Potato Curry

North Indian Butternut and Potato Curry, served over fluffy Basmati Rice. Subtle flavor, soothing and comforting. | #indiancurry #vegetarian #butternut #aloo #rajisthanifood #potatocurry #currypotaotes

4.8 from 6 reviews

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice. 

Ingredients

( You want a total of 2 pounds squash and potatoes combined.)

Serve with Fluffy Basmati Rice 

Instructions

Notes

You want a total of 2 pounds squash and potatoes combined. 

Cut potatoes smaller than squash, they take a little longer to cook. Use peeled russets, or a non-waxy potato like yukon ( a “drier” potato) for the best texture. With thin-skinned potatoes, you won’t need to peel. Waxy potatoes like red, or small whites, don’t allow the flavor to soak in quite as much and take a bit longer to cook.

 

 

Keywords: potato curry, aloo kaddu recipe, pumpkin curry, butternut curry, rajasthani food, Rajasthani kaddu, indian potato curry, north indian curry, curried butternut