Follow these steps for perfect results
Onion
chopped
Olive Oil
Garlic
minced
Garam Masala
Ground Ginger
Cardamom
Cumin
Fresh Ground Pepper
Salt
Tomato Paste
Diced Stewed Tomatoes
Butternut Squash
peeled and cut into 1" chunks
Yukon Gold Potatoes
peeled and cut into 1" chunks
Plain Yogurt
Garlic
pressed
Salt
Dried Mint
crumbled
Chop onions coarsely.
Mince garlic.
Peel and cut butternut squash into 1-inch chunks.
Peel and cut Yukon Gold potatoes into 1-inch chunks.
Press garlic cloves.
Saute onion in olive oil until soft but not browned.
Add garlic, garam masala, ground ginger, cardamom, cumin, and fresh ground pepper.
Stir briefly for 15-30 seconds until fragrant.
Add tomato paste, stewed tomatoes, and 3 cups of water.
Add butternut squash.
Simmer for 20 minutes.
Add potatoes.
Simmer on low heat for 30-40 minutes, or until squash and potatoes are tender.
While the squash is simmering, combine plain yogurt, pressed garlic, salt, and dried mint in a bowl.
Mix well to prepare the yogurt sauce.
Ladle a spoonful of squash over basmati rice.
Top with the minted yogurt sauce and serve.
Expert advice for the best results
Adjust the amount of spices to your preference.
For a richer flavor, use full-fat yogurt.
Serve with naan bread for dipping.
Everything you need to know before you start
15 minutes
The squash can be made a day ahead and reheated. The yogurt sauce is best made fresh.
Ladle the squash over rice and top with yogurt sauce. Garnish with fresh mint leaves.
Serve with basmati rice or naan bread.
Garnish with fresh cilantro or parsley.
The acidity cuts through the richness of the dish.
Complements the yogurt sauce.
Discover the story behind this recipe
Squash is a common vegetable in Afghan cuisine, often cooked with spices and served with yogurt.
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