squash curry

squash curry

we can make a healthy recipe squash curry with other ingredients capsicum ,potato and tomatoes. Squash is a good source of Protein, Vitamin A, Niacin, Thiamin, Phosphorus and Copper, and  also rich in Dietary Fiber, Vitamin C, Riboflavin, Vitamin B6, Vitamin K,  Folate, Magnesium, Potassium and Manganese. So blindly you can add this to your daily diet.

Preparation time is 30 minutes, cooking time 15 minutes

Total time :30 minutes




Midium size squash-one(chow-chow)

Capsicum medium size-one

Potato-2 medium size

Onion -2 small(chopped)

Ginger garlic paste-2 spoon(fresh grind)

Tomato- 2

Oil-2 teaspoon

Green chili 2-3(as per hotness)

Turmeric, coriander and cumin powder-1 table spoon each

Bay leaf-2

Ghee-1/2 tspoon

garam masala -1 /2 tea spoon

panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

salt to taste


How to make squash curry

First we will semi boil the squash in a pressure cooker by one whistle as it is little bit hard to boil compare to capsicum and potato. So idea is to boil all the ingredients at the same level.

Now heat 2 tbsp. oil in a pan and add panch phoron, after crackle sound comes add onions and fry till light brown.

Add potatoes and capsicum and cook it for 3 minutes, Add the ginger-garlic paste mixed with the tomato paste and all the powdered spices, (except garam masala and salt).

Saute till the oil separates. Then add the semi boiled squash and mix well. Add the salt, green chilies and 1 cup water.

Simmer, covered in a low flame till the veggies are cooked. Add ghee , garam masala and mix it slowly. Serve hot with steam rice or flat bread.



squash curry


squash curry


squash curry(chow-chow)


squash curry(chow-chow)


squash curry(chow-chow)


squash curry(chow-chow)


Conclusion:  You can prepare it without use of capsicum, but in that case you can use daal bodi

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