Rajasthani Butternut and Potato Curry

Name: Rajasthani Butternut and Potato Curry
Ingredients: 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish); 3 bay leaves; 1 cinnamon stick; 2 whole cloves; 2 whole cardamon pods, broken open ( green if possible); 1 teaspoon nigella seeds (optional); ½ teaspoon mustard seeds ( black mustard seeds if possible); ½ teaspoon fenugreek seeds; 3 tablespoons plain yogurt; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon asafeotida powder (optional); 1 medium tomato, diced with juices; 1 teaspoon lemon juice (or anchor powder-mango powder); 3/4 cup water; 1 teaspoon kosher salt; 1 -1 ½ pounds butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces); ½-1 pound yukon gold potatoes - cubed into 1 inch pieces - please see notes.

"A soothing Butternut and Potato Curry hailing from Rajasthan in Northern India using whole spices and ghee, served over fluffy basmati rice. Authentic!..."

INGREDIENTS

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3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)

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3 bay leaves

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1 cinnamon stick

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2 whole cloves

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2 whole cardamon pods, broken open ( green if possible)

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1 teaspoon nigella seeds (optional)

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½ teaspoon mustard seeds ( black mustard seeds if possible)

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½ teaspoon fenugreek seeds

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3 tablespoons plain yogurt

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1 teaspoon chili powder

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1 teaspoon ground cumin

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1 teaspoon ground coriander

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½ teaspoon ground turmeric

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½ teaspoon asafeotida powder (optional)

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1 medium tomato, diced with juices

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1 teaspoon lemon juice (or anchor powder-mango powder)

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3/4 cup water

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1 teaspoon kosher salt

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1 -1 ½ pounds butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces)

•

½-1 pound yukon gold potatoes - cubed into 1 inch pieces - please see notes.

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