Rajasthani Butternut and Potato Curry
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: main, vegetarain, curry
- Method: stove-top
- Cuisine: Indian, Rajasthani, Hindu, North Indian
- 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)
- 3 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 2 whole cardamon pods, broken open ( green if possible)
- 1 teaspoon nigella seeds (optional)
- ½ teaspoon mustard seeds ( black mustard seeds if possible)
- ½ teaspoon fenugreek seeds
- 3 tablespoons plain yogurt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon asafeotida powder (optional)
- 1 medium tomato, diced with juices
- 1 teaspoon lemon juice (or anchor powder-mango powder)
- 3/4 cup water
- 1 teaspoon kosher salt
- 1 -1 ½ pounds butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces)
- ½-1 pound yukon gold potatoes – cubed into 1 inch pieces – please see notes.
( You want a total of 2 pounds squash and potatoes combined.)
Serve with Fluffy Basmati Rice
- 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… 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.
- Serve with Fluffy Basmati Rice.
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