Chickpeas in Butternut Squash Gravy

This recipe I use when Butternut Squash is found in abundance in Winter, goes very well with Rice and Naan . 

Makes/Serves:  3 to 4 Servings

Ingredients:

•          1cup Butternut Squash peeled and roughly chopped



•          1 cup Chickpeas (Kabuli Chana) soaked and boiled



•          1 medium Tomatoes finely chopped



•          1small Onions finely chopped



•          1tsp Coriander powder 



•          1tsp Red Chili powder 


•          1 tsp Turmeric powder 



•          1tsp Ginger-garlic paste 



•          2 to 3 tbsp Oil


•          1 to2 Bay leaves 
 


•          1tsp Cumin seeds 


•          Salt to taste





Method:

•          Grind together Butternut Squash, tomatoes, with 1cup of water to a smooth puree.

•          Heat oil in a non-stick pan, add bay leaves and cumin seeds and when cumin changes color, add Ginger Garlic paste, sauté for few sec till row flavor is gone, add Onion and Salt, sauté for few more min for about 2 to 3 min or the onion become soft.

•          Now add Turmeric powder, Chili power, Coriander powder,  Amchur powder and stir it for about 1 min.

•          Now add puree and mix well. Cook on medium heat for10 to 15 minutes closing the lid on low medium flame.

•          When oil start separating from gravy adds chickpeas and cook for another 5 to 10 min on low heat. and stir well

•          Finely add chopped Coriander leaves, and simmer for a minute. 

•          Serve it with Rice or Roti.

Recipe Credit: my recipe

Cook Tip: