Ingredients:
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
Method:
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.