Recipe Vortex

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.

( You want a total of 2 pounds squash and potatoes combined.)

Gather all your spices together, the cooking part will go fast.

In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.

Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.

Add the yogurt, chili powder, cumin, coriander, turmeric, optional asafeotida powder, and fry 3 minutes.

Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.

Add the potatoes, stir, cover tightly and simmer gently over medium heat, 5-7 minutes. Add the winter squash, give a stir, cover tightly and cook 15 minutes.

Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut… so continue simmering covered, until potatoes are fork tender, adding a splash more water to loosen up the flavorful sauce.

Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as garnish.

Serve with Fluffy Basmati Rice.