Butternut Squash Rajma Kurma | Indian Curry Recipes

A tasty, wholesome curry with lots of flavours. That is how I would define a korma. This recipe is true to that definition. A delicate vegetable and hearty beans combined with yogurt and spices, it is a great side for Jeera Rice and Rotis. This can be treated as a base recipe and different combinations of vegetables (Butternut squash, Pumpkin, Winter melon, Bottle gourd) and beans (Rajma, Black Eyed peas, Chickpeas) can be added. This recipe serves a large crowd, so I make and freeze half of the portion for later use.


Serves – 4-6
Recipe from Priya
Butternut Squash – 1/2 of a squash – cut into half inch cubes
Red kidney beans / Rajma – cooked – 2 cups
Onion – 1 cup – chopped
Tomato – 1 – chopped
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Garam masala powder – 3/4 tsp
Coriander powder – 1 tsp
Oil – 1 tbsp
Salt – to taste
Make a paste:
Yogurt – 1/2 cup
Khus Khus / Poppy seeds – 1 tbsp
Cashewnuts – 1 tbsp


Make a smooth paste with yogurt, khus khus and cashewnuts. Heat oil in a saucepan and fry the onions until they are soft. Add the ginger-garlic paste and fry for another minute. Add the chopped tomato with a pinch of salt and saute until they turn mushy. Add the spice powders and fry for a minute. Throw the cubed butternut squash pieces and saute for about 5 minutes. Add half a cup of water and cover and cook until the squash is almost cooked. Add the cooked beans, ground paste and salt to taste. Mix in required quantity of water for the kurma and allow to simmer for 10 minutes. Serve hot with roti or pulao.

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