CLEVELAND, Oh — It’s a Fall favorite recipe, but this version puts a flavorful twist on the delicious side dish. Monika Arora with Maani’s Artisan Indian Cuisine showed Fox 8’s Jessica Dill how to make Spiced Butternut Squash.
Spiced Butternut Squash
2 cups of Butternut Squash pre cut and peeled cut into cubes
1 tsp mustard seeds
1 medium onion diced
½ tsp turmeric
½ tsp red chili powder
1 small tomato chopped
½ tsp cumin powder
1 tsp salt
1 tbsp canola oil
8 fresh curry leaves
Heat oil in a large saucepan over medium heat and add the mustard seeds and onions. Sautee for 10 minutes until the onions start turning brown then add the curry leaves ( you can tear them in half).
Add the tomatoes and cook for another 8 minutes then add all the dry spices.
Continue frying for a few minutes and add the Butternut Squash.
Mix this mixture reduce the heat to low and cover with the lid to help the squash cook.
The butternut squash will turn very soft and mix with the other flavors, salt to taste and top with cilantro. Serve with naan or rice.
2 pounds chicken thighs or breast, with bone or boneless
2–3 tbsp canola oil
1 tsp cumin seeds
4 black cloves
2 bay leaves
1 small piece of cinnamon
3 green cardamom
6 garlic cloves, finely chopped
2 cm/1½in fresh root ginger, finely grated
2 large onions, roughly chopped
1 tsp ground turmeric
2 tsp freshly chopped green chillies or jalepeno’s
1 tsp garam masala
¼ tsp red chili powder
2 tsp coriander powder
1 cup of water
2 tsp salt
fresh cilantro to garnish
- Heat the oil in a large saucepan over a medium heat. Add the cumin seeds, cloves, bay leaf, cinnamon, cardamom and onions and brown the onions, garlic, ginger, chillies for 10-15 minutes. Then add all the dry spices and fry for 1-2 minutes.
- Add the tomatoes and cook for 10–12 minutes.
Remove any skin from the chicken and add the chicken to the pan. Stir in and cook for 20–30 minutes, and add 1 cup of water. Season with more salt and pepper if needed, Garnish with coriander and serve with naan or basmati rice.