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.
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.
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