Butternut Squash-Spinach Curry | Kaddu-Palak Ki Sabzi

Butternut Squash-Spinach Curry | Kaddu-Palak Ki Sabzi

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4 Persons

Butternut Squash-Spinach Curry is a delectable fusion curry. It is a perfectly balanced dish which is a great combination of taste and health both. This preparation is the amalgamation of Butternut squash and Spinach with Onions, Garlic, Cilantros and some spices. It can be served with rice items like Steamed Rice, Jeera Rice or with flat breads.

Hey friends, today I present before you yet another success story of my kitchen experiments – Butternut Squash-Spinach Curry (Kaddu-Palak Ki Sabzi). Yesterday, while I was looking for fresh vegetables in the supermarket, suddenly my eyes stuck on Butternut Squash. It generally falls under the secondary category of vegetables, which most of the people normally try to avoid picking up in to their baskets. Most of you might not know that it contains a bundle of healthy contents. I am not a Butternut Squash lover too. I still remember how I use to trouble my Mom to eat this vegetable. She used to cook Kumror Chokka, Kumro Bhaja, Kumror Chechki and many other dishes to try and make me eat Butternut squash.

But I decided to prepare something new with this vegetable. So, I also picked up a bunch of fresh Spinach in my shopping basket. I have come up with an idea to prepare a dish using both Butternut Squash and Spinach and finally prepared this Butternut Squash-Spinach Curry.

In this recipe, I have sautéed the Butternut Squash and Spinach with Onion and Garlic. I have used very less spices in this dish. For flavouring, I have used chopped Cilantro and Garam masala.

Before adding Spinach into the Butternut Squash-Spinach Curry, I have washed and chopped it finely. Then I have steamed it for 2 minutes in hot water. Then drained it and kept it aside.

One of the key ingredients of this dish is broken roasted Peanuts. I have dry roasted the Peanuts in a pan. I know, we need to keep patience to do this task because you would need to roast it in medium flame, and it takes a little longer to complete. I have peeled off its skin with the help of my hands. I have broken the Peanuts roughly using Mortar and Pestle before adding to the dish. The Peanuts give a bite and unique flavour to this dish.

Butternut Squash is full of Vitamins, Thiamine, Potassium, Fibre and Minerals. Its nutrient contents are good for Blood pressure and digestion. The vitamin A of this squash enhances our skin and hair. Regular consumption of Butternut squash reduces the risk of obesity, diabetes and heart diseases.

On the other hand, Spinach is a power house of iron. Its dark green colour indicates that it contains high level of chlorophyll, which is very important for healthy eye sight. Spinach is full of fibre and it contains low carbs. It is a superb source of many vitamins and minerals. Consumption of spinach is also good for diabetic patients. It is not only very healthy for active and growing kids but also for all age groups.

I was delighted seeing that the Butternut Squash-Spinach Curry recipe has come out so wonderfully. It can go very well with steamed Rice and Rotis. It can make a complete meal with Dal-Rice.

Ingredients:

• 1 Butternut Squash, medium large diced
• 2 cups Spinach, chopped and steamed
• 1 large Onion, thin sliced
• 2-3 large cloves of Garlic, chopped
• 1 Green Chilli
• 2 tablespoon Cilantro, chopped
• 3 tablespoon Peanuts, roasted
• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Garam masala
• Salt to taste
• Oil for cooking

1. Add Peanuts into the pan and cook it in medium flame for 7-8 minutes. Stir frequently otherwise the peanuts may burn.
   

2. Peel off the skin of the Peanuts with the help of your hands.
3. Transfer the Peanuts to a mortar and pestle and roughly break into small pieces.
4. Add the chopped Spinach in hot water and steam it for 2 minutes.
5. Drain the water and keep it aside.
6. On the other hand, add Oil into the pan.
7. Once the Oil is hot, add Cumin seeds (Jeera) and let them crackle.
   

8. Add Garlic and cook it till it turns golden in colour.
   

9. Add green Chilli, sliced Onions and cook it for 2 minutes in medium high flame until the Onions becomes translucent.
   

10. Add Butternut squash and mix it well.
    

11. Cover the pan and cook it in medium high flame for 3-4 minutes. Stir occasionally.
12. Add Spinach (Step 5) and give a nice mix.
    

13. Cover the pan and cook it for another couple of minutes in medium low flame.
14. Add Salt and give a nice mix.
    

15. Cover the pan and cook it in low flame.
16. Cook it until the Squash gets tender.
17. Add Garam masala, chopped Cilantros and give a nice mix.
    
    

18. Cook it for 30 seconds in low flame.
19. At the end, add the Peanuts (Step 3) and give a nice mix.