[ad_1]
[ad_2]
Healthy, Delicious, Gluten free and Vegan..this Butternut Squash Sabji is sure to impress even the most picky eaters. Give it a try and let your taste buds enjoy Punjabi flavours.
For more tasty recipes, tips and product reviews please
Subscribe: https://www.youtube.com/user/eateastindian
Our facebook page: http://www.facebook.com/EatEastIndian
Follow us on twitter: https://twitter.com/EatEastIndian
Pinterest: http://pinterest.com/eateastindian/
Instagram: http://instagram.com/eateastindian
Ingredients/ Method
1/2 tsp garam masala
1 butternut Squash
1/2 cup chopped onions
1 tsp fenugreek seeds (Methre)/Methi seeds
2 tbsp oil
1/2 tsp cumin seeds
2 tomatoes – pureed
1 tsp dried fenugreek leaves ( Kasuri Methi)
salt per taste and 1 trp paprika ( or red chilli powder)
Optional- Cilantro leaves for garnish
Method:
Cut Butternut Squash into big chunks.Pat with some oil and then bake at 400 F for 20-30 mins until tender. Let them cool down then peel the skin off and mash them up.
In a pan, heat some oil and fry fenugreek and cumin. Let them sizzle for a min and add onions. Mix and add salt/red chilli powder.
Give 2-3 mins. Add tomato puree.
Cover the pan and Cook for 3-4 more mins. Add in mashed squash.
Allow all the flavours to combine well so another 2-3 mins.
Then finish off with garam masala and dried fenugreek leaves.
