25+ Delicious February Squash Indian Recipes to Try This Month

February is the perfect month to savor the delicious warmth of winter vegetables, and squash stands out as one of the most versatile and nutritious ingredients in Indian cuisine.

Known for its natural sweetness and soft texture when cooked, squash can easily be incorporated into a variety of savory dishes, from curries and stews to stir-fries and salads.

In Indian cooking, squash is often paired with an array of spices such as cumin, turmeric, coriander, and garam masala to create flavors that are both comforting and flavorful.

In this article, we bring you 25+ mouthwatering Indian recipes using squash that are perfect for February. These dishes not only highlight the versatility of squash but also offer a delightful way to incorporate this wholesome vegetable into your diet.

Whether you are looking for a hearty curry, a quick stir-fry, or a flavorful side dish, these recipes will inspire you to make the most of squash this month.

25+ Delicious February Squash Indian Recipes to Try This Month

Squash is an incredibly adaptable vegetable that lends itself to a range of cooking techniques and flavor profiles in Indian cuisine.

Whether you prefer it slow-cooked in a curry, lightly spiced in a stir-fry, or blended into soups and stews, the recipes we’ve shared in this article provide a variety of ways to enjoy this nutritious vegetable.

By experimenting with different combinations of squash and Indian spices, you can create dishes that are not only delicious but also packed with health benefits.

As you explore these 25+ February squash Indian recipes, you’ll discover how this humble vegetable can transform into a star ingredient in your kitchen.

So, why wait? Bring home some fresh squash, and start cooking these amazing recipes that will warm your heart and delight your taste buds this February.

Spicy Pumpkin and Lentil Curry

This Spicy Pumpkin and Lentil Curry combines the sweetness of pumpkin with the earthy flavors of lentils and a burst of aromatic spices. It’s a hearty, satisfying vegetarian dish perfect for chilly February evenings. The curry has a balanced flavor profile, thanks to the combination of cumin, coriander, turmeric, and garam masala, making it a great addition to any Indian meal.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 1/2 cup yellow lentils (moong dal)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 green chilies, slit
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro leaves for garnish
• 2 tbsp oil

Instructions

1. Heat oil in a pot and add cumin seeds. Once they splutter, add chopped onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown.
2. Add the pureed tomatoes and cook for 5 minutes, stirring occasionally. Then, add coriander powder, turmeric, and salt. Cook until the oil separates from the masala.
3. Add cubed pumpkin and cook for 10 minutes until it softens slightly.
4. Add the washed lentils and enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes until the lentils are soft and the pumpkin is tender.
5. Stir in the garam masala and coconut milk. Let it simmer for another 5 minutes.
6. Garnish with fresh cilantro and serve hot with roti or rice.

This Spicy Pumpkin and Lentil Curry is not only nourishing but also bursting with flavors. The combination of pumpkin’s sweetness and the rich, creamy texture from the coconut milk makes this dish a comfort food classic. The earthy lentils provide the necessary protein, making this a wholesome and filling vegetarian dish. It’s perfect for anyone looking to enjoy a hearty and nutritious meal that is both spicy and flavorful.

Roasted Butternut Squash with Indian Spices

This Roasted Butternut Squash with Indian Spices is an easy yet flavorful dish that brings out the natural sweetness of butternut squash. The squash is roasted to perfection and then seasoned with traditional Indian spices like cumin, coriander, and smoked paprika, offering a warm and smoky flavor profile. A sprinkle of fresh cilantro adds a burst of freshness.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt to taste
• 1 tbsp fresh cilantro leaves, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, cumin, coriander, turmeric, paprika, chili powder (if using), and salt. Ensure all the cubes are evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes, flipping the squash halfway through, until tender and caramelized on the edges.
5. Remove from the oven and drizzle with lemon juice. Garnish with fresh cilantro leaves.

This dish is a perfect side dish or snack that brings out the natural sweetness of butternut squash while infusing it with the bold flavors of Indian spices. Roasting the squash intensifies its flavor, and the spices add a layer of warmth and complexity. The touch of lemon juice balances the sweetness, making it a great contrast to rich Indian meals or a light and healthy option on its own.

Squash and Potato Aloo Subzi

Aloo Subzi is a classic Indian dry vegetable dish, and in this variation, the humble combination of squash and potatoes creates a flavorful and satisfying curry. The squash adds a soft, sweet contrast to the crispness of potatoes, and the tempering of mustard seeds and cumin adds depth to the dish. This recipe is an easy-to-make vegetarian option that pairs perfectly with roti or paratha.

Ingredients

• 1 medium squash (such as pumpkin or bottle gourd), peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 tsp garam masala
• 2 tbsp oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan and add cumin and mustard seeds. Let them splutter.
2. Add onions and sauté until golden. Add chopped tomatoes, turmeric, cumin powder, coriander powder, and salt. Cook for 5 minutes until the tomatoes break down.
3. Add cubed potatoes and squash. Mix well to coat the vegetables with the spices.
4. Add 1/2 cup of water, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are soft and cooked through.
5. Sprinkle garam masala and give it a final stir. Garnish with fresh cilantro before serving.

Squash and Potato Aloo Subzi is a simple and satisfying Indian vegetable dish that is full of flavor. The balance between the soft, sweet squash and the crispy potatoes creates a delightful contrast. With the tempering of mustard and cumin seeds, the dish is infused with warm, earthy flavors, making it a comfort food favorite in Indian households. It pairs wonderfully with roti, paratha, or even steamed rice, making it a versatile and easy-to-prepare dish for any meal.

Kadhi with Squash and Chickpea Flour

Kadhi is a beloved Indian dish known for its tangy, spicy, and comforting qualities. In this variation, squash is added to the traditional yogurt-based curry, paired with a rich chickpea flour (besan) gravy. The creamy consistency of the kadhi, combined with the subtle sweetness of the squash, makes this dish a perfect accompaniment to steamed rice or chapati.

Ingredients

• 1 cup squash (pumpkin or bottle gourd), cubed
• 1 cup yogurt
• 2 tbsp chickpea flour (besan)
• 1 onion, finely chopped
• 1 green chili, slit
• 1-inch ginger, grated
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 1 tbsp fresh cilantro leaves, chopped
• 1 tbsp ghee or oil

Instructions

1. In a bowl, whisk the yogurt and chickpea flour together until smooth. Add enough water to make a thin, pourable mixture.
2. Heat oil or ghee in a pot. Add mustard seeds and cumin seeds, allowing them to splutter.
3. Add chopped onions, ginger, and green chili. Sauté until the onions become soft and translucent.
4. Add cubed squash, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the squash begins to soften.
5. Pour in the yogurt and chickpea flour mixture. Stir well to combine everything.
6. Simmer the kadhi for 15-20 minutes, stirring occasionally until the gravy thickens and the squash is tender.
7. Garnish with fresh cilantro and serve hot with rice or roti.

Kadhi with Squash and Chickpea Flour is a unique twist on the traditional kadhi, offering a satisfying texture from the squash and a creamy, tangy base from the yogurt. The addition of chickpea flour enriches the gravy, making it hearty and comforting. This dish is perfect for colder months, bringing warmth and flavor to the table. Paired with rice or flatbreads, it provides a wholesome and fulfilling meal.

Squash and Spinach Paratha

Squash and Spinach Paratha is a nutritious, flavorful Indian flatbread stuffed with a filling of squash, spinach, and spices. This recipe is a great way to incorporate more vegetables into your diet while enjoying the comforting flavors of Indian cuisine. The soft, flaky parathas are perfect for breakfast, lunch, or dinner, and can be paired with yogurt, pickle, or chutney.

Ingredients

• 1 cup squash, grated
• 1 cup spinach, chopped
• 1 1/2 cups whole wheat flour
• 1 tbsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 green chili, finely chopped
• 1 tbsp ginger, grated
• Salt to taste
• Water, as needed to make dough
• Ghee or oil for frying

Instructions

1. In a bowl, combine grated squash, chopped spinach, cumin powder, turmeric, garam masala, green chili, and salt.
2. Add whole wheat flour to the mixture and begin kneading, adding water as necessary to form a smooth, soft dough. Let it rest for 10 minutes.
3. Divide the dough into small balls. Roll each ball into a flat circle using a rolling pin.
4. Heat a tawa or skillet on medium heat. Place the rolled paratha onto the tawa, and cook until small bubbles appear.
5. Flip the paratha and cook the other side. Brush with ghee or oil and flip again to ensure both sides are golden and crispy.
6. Remove from the heat and serve hot with yogurt or your favorite chutney.

Squash and Spinach Paratha is a delicious, healthy option for anyone looking to enjoy a nutritious meal with the goodness of vegetables. The squash adds moisture and natural sweetness, while spinach brings a burst of color and essential nutrients. The aromatic spices infuse the dough with flavor, making this paratha not only satisfying but also full of depth. It’s a perfect option for a wholesome breakfast or a light dinner.

Squash and Chickpea Tikki

Squash and Chickpea Tikki is a crispy, golden Indian fritter made with mashed chickpeas and grated squash. The dish is packed with flavors from the spices and a perfect balance of textures, making it a great snack or appetizer. Serve with tangy chutneys or yogurt for a delightful treat.

Ingredients

• 1 cup cooked chickpeas (or canned, drained)
• 1 cup squash, grated
• 1 small potato, boiled and mashed
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp chopped cilantro
• 1 tbsp ginger, grated
• 1-2 tbsp breadcrumbs (optional)
• Oil for shallow frying

Instructions

1. In a large bowl, mash the cooked chickpeas, boiled potato, and grated squash together. Add cumin powder, coriander powder, garam masala, red chili powder, salt, cilantro, and grated ginger.
2. Mix well, and if the mixture is too wet, add breadcrumbs to bind it together.
3. Shape the mixture into small patties or tikkis.
4. Heat oil in a frying pan over medium heat. Once hot, fry the tikkis until golden brown on both sides.
5. Remove from the oil and place on a paper towel to drain excess oil.
6. Serve hot with tamarind chutney or mint yogurt dip.

Squash and Chickpea Tikki is a delightful snack that brings together the earthy flavors of chickpeas and the sweetness of squash. The crispy exterior and soft interior make these tikkis irresistible, while the blend of spices elevates their taste. Whether served as a party appetizer or a quick evening snack, these tikkis are a flavorful way to enjoy the health benefits of squash and chickpeas. Perfect for pairing with your favorite chutney or yogurt dip.

Squash and Moong Dal Khichdi

Squash and Moong Dal Khichdi is a wholesome, comforting one-pot meal that brings together the lightness of moong dal and the sweet, soft texture of squash. It’s a highly nutritious dish that’s easy on the stomach, making it an ideal choice for a light lunch or dinner, especially during the colder months. The delicate spices and the addition of squash make this khichdi a perfect balance of flavor and health.

Ingredients

• 1 cup moong dal (yellow lentils)
• 1 cup squash (pumpkin or bottle gourd), cubed
• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ginger, grated
• 1 green chili, slit
• 1 tbsp ghee
• Salt to taste
• 1/2 tsp asafoetida (hing)
• Fresh cilantro for garnish

Instructions

1. Wash the moong dal thoroughly and soak it in water for 15 minutes.
2. Heat ghee in a pressure cooker. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
3. Add grated ginger and green chili, sauté for a minute.
4. Add cubed squash, turmeric powder, and salt. Stir for 2 minutes, allowing the squash to soften slightly.
5. Add the soaked moong dal, and enough water to cover the dal and squash (about 3 cups). Stir everything well.
6. Close the pressure cooker lid and cook for 2-3 whistles. Let the pressure release naturally.
7. Open the lid, stir the khichdi, and adjust seasoning if necessary. Garnish with fresh cilantro.
8. Serve hot with a dollop of ghee on top.

Squash and Moong Dal Khichdi is an incredibly comforting and nutritious dish that is simple yet full of flavor. The combination of moong dal and squash creates a dish that’s easy to digest, making it a perfect option for a light meal. The ghee adds richness, while the spices provide warmth and depth. This khichdi can be enjoyed on its own or paired with pickle and yogurt for a complete meal.

Spicy Squash and Cauliflower Sabzi

This Spicy Squash and Cauliflower Sabzi is a dry curry packed with bold, aromatic spices. The squash adds a natural sweetness, while the cauliflower soaks up the flavors of the spices. It’s an easy-to-make, one-pan dish that’s perfect for a side or as a main with roti or rice. The spice blend of cumin, coriander, and garam masala, along with the freshness of cilantro, makes this sabzi vibrant and full of life.

Ingredients

• 1 cup squash, cubed
• 1 cup cauliflower florets
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 tsp hing (asafoetida)
• Salt to taste
• 2 tbsp oil
• Fresh cilantro leaves for garnish

Instructions

1. Heat oil in a large pan. Add cumin seeds and hing, letting them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and release their juice.
4. Add the cubed squash and cauliflower florets to the pan. Mix everything well to coat the vegetables with the spices.
5. Cover and cook on medium heat for 15-20 minutes, stirring occasionally until the vegetables are tender and the flavors have melded together.
6. Once done, sprinkle garam masala over the sabzi and mix well.
7. Garnish with fresh cilantro leaves and serve hot with roti, paratha, or rice.

The Spicy Squash and Cauliflower Sabzi is a simple yet flavorful Indian dish that combines the earthy flavor of cauliflower with the sweetness of squash. The spices bring out the best in the vegetables, creating a hearty and satisfying curry. This dish is perfect for any meal, whether as a side or a main dish with Indian breads or rice. It’s a great way to incorporate more vegetables into your diet while enjoying the rich, comforting flavors of Indian cuisine.

Stuffed Squash with Indian Spices

Stuffed Squash with Indian Spices is a show-stopping dish where squash is stuffed with a flavorful mixture of spices, herbs, and vegetables. This recipe takes squash to the next level by transforming it into a hearty, flavorful main course. The stuffing, made with onions, tomatoes, and a variety of spices, infuses the squash with deep, aromatic flavors, making it a satisfying and nutritious dish.

Ingredients

• 1 medium squash (pumpkin or bottle gourd), hollowed out
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup peas
• 1/2 cup boiled potatoes, mashed
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Fresh cilantro for garnish
• 2 tbsp oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat oil and sauté onions until golden. Add tomatoes and cook until they soften.
3. Add peas, boiled potatoes, cumin powder, coriander powder, turmeric, and salt. Cook for 5 minutes until the peas are tender and the mixture is well blended.
4. Stuff the hollowed-out squash with the prepared stuffing, pressing it in gently.
5. Place the stuffed squash in a baking dish, cover with foil, and bake for 30-40 minutes, or until the squash is tender when pierced with a fork.
6. Garnish with fresh cilantro and serve hot.

Stuffed Squash with Indian Spices is a flavorful and satisfying dish that elevates the humble squash into a gourmet experience. The stuffing is aromatic and packed with flavors, and the slow baking process allows the squash to absorb the spices, resulting in a tender, mouthwatering dish. This recipe is perfect for special occasions or a healthy yet indulgent meal, and pairs wonderfully with flatbreads or rice.

Squash and Lentil Soup (Tor Dal Soup)

Squash and Lentil Soup (Tor Dal Soup) is a hearty, protein-packed soup that combines the nourishing qualities of lentils with the mild sweetness of squash. This dish is perfect for cold evenings or when you need something light yet satisfying. The spices add warmth, and the lentils provide a creamy texture, making this soup both comforting and nutritious. It’s a great option for a wholesome meal that is rich in fiber, protein, and vitamins.

Ingredients

• 1 cup yellow split lentils (tor dal)
• 1 cup squash, peeled and cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1/4 tsp hing (asafoetida)
• Salt to taste
• 1 tbsp ghee or oil
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils thoroughly and soak them in water for 10-15 minutes.
2. Heat ghee or oil in a pressure cooker. Add cumin seeds and hing, letting them splutter.
3. Add chopped onions and sauté until golden brown. Then, add chopped tomatoes and cook until they soften.
4. Add turmeric, coriander powder, cumin powder, and red chili powder. Stir for a minute.
5. Add cubed squash, soaked lentils, and 4 cups of water. Stir everything well and close the lid of the pressure cooker.
6. Cook on medium heat for 3-4 whistles. Let the pressure release naturally.
7. Once done, open the lid and use a hand blender to blend the soup slightly for a smooth texture, leaving some lentils and squash chunks intact.
8. Adjust salt to taste, garnish with fresh cilantro, and serve hot.

Squash and Lentil Soup (Tor Dal Soup) is a perfect comfort food, offering a balance of protein, fiber, and healthy fats. The earthy flavor of lentils and the creamy texture of the squash make each spoonful nourishing and fulfilling. The spices bring warmth and depth, making this soup an ideal choice for any time of the year. It’s simple to make, yet full of rich flavors, and pairs beautifully with naan or rice for a complete meal.

Squash Kofta Curry

Squash Kofta Curry is a flavorful and indulgent dish where tender, spiced squash balls (koftas) are served in a rich and aromatic gravy. The koftas are made by mixing grated squash with chickpea flour, forming them into balls, and frying them to a crispy texture. They are then simmered in a delicious curry sauce made with tomatoes, onions, and a blend of spices. This dish is a true celebration of flavors, combining the natural sweetness of squash with the bold spices of Indian cuisine.

Ingredients

• 2 cups grated squash (yellow pumpkin or bottle gourd)
• 1/2 cup chickpea flour (besan)
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala
• Salt to taste
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• Oil for frying

For the curry gravy:

• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 cup cream or yogurt (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. To make the koftas, squeeze out any excess water from the grated squash. Mix the grated squash with chickpea flour, cumin powder, coriander powder, turmeric, garam masala, and salt.
2. Shape the mixture into small balls (koftas).
3. Heat oil in a pan and fry the koftas until they are golden brown. Drain on paper towels to remove excess oil.
4. To make the curry gravy, heat oil in a pan. Add cumin seeds and sauté for a minute.
5. Add chopped onions and cook until they turn golden. Add ginger-garlic paste and cook for another minute.
6. Add pureed tomatoes, turmeric powder, cumin powder, coriander powder, and salt. Cook the mixture until the oil separates from the masala.
7. Add water to achieve the desired gravy consistency, and bring it to a simmer. Add cream or yogurt if using.
8. Gently add the fried koftas to the curry and let them cook for 5-10 minutes, allowing the koftas to absorb the flavors of the gravy.
9. Garnish with fresh cilantro and serve hot with naan or rice.

Squash Kofta Curry is a rich, flavorful dish that pairs the sweetness of squash with the savory complexity of the curry gravy. The soft, spiced koftas, when soaked in the fragrant curry, create a mouthwatering combination that is irresistible. This dish is perfect for festive occasions, special dinners, or whenever you crave something indulgent and hearty. It can be served with rice, paratha, or naan for a complete and satisfying meal.

Squash Paratha (Stuffed Flatbread)

Squash Paratha is a delightful twist on the traditional Indian flatbread, where grated squash is mixed into the dough, giving it a soft texture and a natural sweetness. The dough is kneaded with spices and rolled into parathas that are shallow-fried on a tawa. These parathas are not only tasty but also highly nutritious. The squash adds moisture, making the parathas easy to roll out, while the spices bring out the full flavor of the squash.

Ingredients

• 1 cup grated squash (yellow pumpkin or bottle gourd)
• 2 cups whole wheat flour
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• Salt to taste
• 1 tbsp oil
• Water (as needed)
• Ghee or oil for frying

Instructions

1. In a large mixing bowl, combine the grated squash, flour, cumin powder, turmeric powder, red chili powder, and salt.
2. Gradually add water and knead into a smooth dough. The dough will be slightly sticky due to the moisture from the squash, so you may need to add a little extra flour as you knead.
3. Divide the dough into small balls. Roll each ball into a flat disc (paratha) using a rolling pin.
4. Heat a tawa or griddle over medium heat and cook each paratha. Once bubbles form on the surface, flip the paratha and cook the other side.
5. Apply ghee or oil on both sides and cook until golden brown and crispy.
6. Serve hot with yogurt, pickle, or a curry of your choice.

Squash Paratha is a unique and healthy version of traditional Indian flatbread. The squash enhances the texture and flavor, making it a soft, flavorful paratha that’s perfect for any meal. The blend of spices adds warmth and complexity, while the paratha’s moistness from the squash ensures it remains tender even when served the next day. These parathas can be enjoyed with a side of yogurt or curry, making them a versatile addition to your meal plan.

Pumpkin and Potato Curry (Kaddu Aloo Sabzi)

Pumpkin and Potato Curry (Kaddu Aloo Sabzi) is a simple, comforting vegetable curry that features tender cubes of pumpkin and potato cooked in a blend of aromatic spices. This dish strikes a balance between the soft texture of the pumpkin and the hearty nature of potatoes. The spices provide a burst of flavor, while the natural sweetness of the pumpkin makes it a family favorite. It is a nutritious and satisfying curry, ideal for a quick weekday meal, and pairs well with chapati, paratha, or rice.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and cook until they soften.
4. Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for a minute.
5. Add the cubed pumpkin and potatoes to the pan, and stir well to coat them with the spices.
6. Add about 1 cup of water, cover the pan, and cook on low heat until the vegetables are tender (about 15-20 minutes). Stir occasionally and add more water if necessary.
7. Once the vegetables are cooked, sprinkle garam masala and cook for another minute.
8. Garnish with fresh cilantro and serve hot with chapati or rice.

Pumpkin and Potato Curry (Kaddu Aloo Sabzi) is a flavorful, mildly spiced dish that brings out the best in both vegetables. The combination of soft pumpkin and hearty potatoes makes for a satisfying meal that is both nourishing and easy to prepare. The addition of spices like garam masala and cumin gives the curry a warm, aromatic depth that enhances the natural sweetness of the pumpkin. Whether you’re cooking for a family dinner or serving it for a festive occasion, this curry is sure to please everyone.

Squash and Chickpea Stir Fry (Kaddu Chole Stir Fry)

Squash and Chickpea Stir Fry (Kaddu Chole Stir Fry) is a healthy and flavorful dish where squash and chickpeas are stir-fried together with Indian spices to create a delightful combination. The squash adds a subtle sweetness and texture, while the chickpeas provide protein and fiber, making this dish both filling and nutritious. The dish is quick to prepare and can be enjoyed as a side or light main course. It pairs wonderfully with rotis, naan, or even as a topping for a grain bowl.

Ingredients

• 2 cups squash, peeled and cubed
• 1 cup cooked chickpeas (or canned)
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp red chili powder
• Salt to taste
• 1 tbsp oil
• 1/2 tsp garam masala
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown. Add chopped green chili for a bit of heat.
3. Stir in turmeric, coriander powder, red chili powder, and salt. Cook for a minute to release the spices’ aromas.
4. Add cubed squash and cooked chickpeas to the pan. Stir to mix everything well.
5. Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally, until the squash is tender and lightly caramelized.
6. Sprinkle garam masala over the stir fry and cook for another 2-3 minutes.
7. Garnish with fresh cilantro and serve with roti or rice.

Squash and Chickpea Stir Fry (Kaddu Chole Stir Fry) is a light yet filling dish that offers a delicious fusion of textures and flavors. The sweetness of squash and the earthiness of chickpeas come together beautifully with aromatic Indian spices. This dish is perfect for a quick, healthy meal, providing a good balance of protein, fiber, and vitamins. It’s versatile enough to be enjoyed on its own or paired with flatbreads or rice for a complete meal.

Spicy Squash and Green Bean Curry

Spicy Squash and Green Bean Curry is a vibrant dish where squash and green beans are cooked together in a rich, spicy gravy. The squash adds a soft texture and natural sweetness, while the green beans provide crunch and freshness. The combination of spices creates a fiery, aromatic curry that is perfect for those who love a bit of heat in their meals. This curry is a great way to incorporate more vegetables into your diet and can be served with rice or flatbread for a wholesome meal.

Ingredients

• 2 cups squash, peeled and cubed
• 1 cup green beans, trimmed and cut into pieces
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and cook for another minute.
3. Stir in chopped tomatoes and cook until they soften and release their juices.
4. Add turmeric powder, coriander powder, red chili powder, and salt. Cook the masala for a few minutes until the oil separates.
5. Add cubed squash and green beans to the pan. Stir to coat the vegetables with the spices.
6. Add 1 cup of water, cover the pan, and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are cooked through.
7. Sprinkle garam masala and cook for another minute to incorporate the flavors.
8. Garnish with fresh cilantro and serve hot with rice or chapati.

Spicy Squash and Green Bean Curry is a bold and flavorful dish, perfect for spice lovers. The combination of squash and green beans creates a great balance of softness and crunch, while the spices provide depth and heat. This curry is ideal for those looking to enjoy a nutritious and satisfying vegetable-based meal. Pair it with rice or roti, and you have a complete meal full of vibrant flavors and textures.

Note: More recipes are coming soon!