Acorn Squash Curry
In this traditional Pakistani acorn squash curry, seasonal acorn squash is cooked in an aromatic blend of garlic, spices and tomatoes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 acorn squash
- 4 tbsp cooking oil
- 2 tsp garlic paste
- 1 tsp fenugreek seeds ((SEE NOTES))
- 1 tsp white cumin seeds ((SEE NOTES))
- 1 tsp black mustard seeds ((SEE NOTES))
- 2 tomatoes
- 1 cup water
- 1 tsp red chili powder
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 tsp amchur powder ((SEE NOTES))
- ½ cup cilantro
Instructions
- 1
Peel the squash, deseed it and cut it into small cubes.
- 2
Massage it with 1 tablespoon of oil and air fry it for 15 minutes at 350°(SEE NOTES)
- 3
Heat the remaining 3 tablespoons of oil in the saucepan or cooking pot and saute the garlic, fenugreek, cumin and mustard seeds for about 1 minute.
- 4
Add the diced tomatoes, red chili powder, salt and turmeric and saute for 30 seconds.
- 5
Add the 1 cup of water, cover and cook on medium for 10 minutes to cook the tomatoes.
- 6
Uncover and add the cooked squash and cook till liquid is dry (SEE NOTES)
- 7
Add the amchur powder, stir, add the cilantro and serve.