Sweet & Spicy Butternut Squash and Potato

Farmers market have bountiful summer squash and on a whim I picked up more than I really need. After a wonderful and aromatic pot off butternut squash soup I still had almost 4 cups of squash left. That's when I stumbled upon Manjula’s spciy squash recipe. I drew inspiration from her recipe and modified it according to my liking and I was pleasantly surprised. I hope you like it too.
 


Ingredients
1 medium butternut squash peeled and chopped to cubes
2 potatoes peeled and cubed
cilantro for garnish
2 tablespoon of oil
1 1/2 cup of water
Spices
1 teaspoon cumin powder
1 teaspoon coriander powder
3/4 teaspoon fennel powder
1/2 teaspoon of kitchen king masala
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1  1/2 teaspoon amchoor powder
1/4 cup of water
Salt to taste
1 tablespoon kasoori methi
Method
Make a paste of everything under spices with 1/4 cup of water and set aside. Heat oil in wide pan and add cumin seeds. When it starts to splutter add the spice paste and fry for 1 minute until oil starts to leave on the sides. Now add the chopped squash and potato, salt to taste and mix well with spices. Stir-fry for few minutes and then add 1 1/2 cups of water, mix well and reduce heat to medium. Cover and cook for 20 minutes stirring occasionally. When the squash and potato are cooked, mash few pieces of squash and potato to make a thick mushy gravy (this can be skipped if you don't prefer a mushy gravy). If you like more gravy add more water and simmer until the gravy comes together to the consistency you like. Switch off the heat and garnish with chopped cilantro
Serve with chapathi, poori or a side for rice.