Borani Kadoo
A rich, comforting dish, Borani Kadoo, is an Afghan dish featuring tender butternut squash simmered in a fragrant tomato-based sauce, finished with a garlic-infused yogurt base and dried mint.
Servings: 6
Ingredients
Yogurt Sauce
- 2 cups Whole milk yogurt
- 2 cloves Garlic grated
Borani
- ¼ cup Avocado oil
- 1 Butternut squash peeled and cut into chunks
- 1 medium Onion chopped
- 4 cloves Garlic minsed
- 1 can Diced tomatoes
- ½ tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Kosher salt to taste
- 1/8 tsp black pepper
- 2 tsp Dried mint
Instructions
- Mix the whole milk yogurt with grated garlic and a pinch of salt in a bowl. Stir well until combined and set aside.
- Remove seeds from center of butternut squash and slice into even chunks.
- In a large pan, heat half of the avocado oil over medium-high heat. Sauté the butternut squash pieces until they develop a golden-brown color.
- Remove the squash and set aside. Add the remaining oil to the same pan. Sauté the chopped onion for about 5 minutes until it turns golden.
- Add minced garlic and cook for an additional minute, ensuring it doesn’t burn. Introduce the canned diced tomatoes, turmeric, cumin, and coriander. Season with salt and pepper and bring to a gentle simmer.
- Return the sautéed squash to the pan, mixing it with the tomato-onion base. Cover and let it cook on low heat for about 20 minutes or until the squash becomes tender and fully cooked, absorbing the flavors.
- Spread a generous layer of yogurt sauce on a serving platter. Place the cooked squash mixture on top. Finish with a drizzle of the reserved yogurt and a sprinkle of dried mint for a pop of freshness.
Video
Notes
Avoiding Watery Yogurt: Use thick whole milk yogurt or strain it for a few hours to prevent a runny base.
Consistent Cooking: Cut the butternut squash into uniform pieces for even cooking.
Spice Adjustments: If you enjoy more heat, add a pinch of red chili flakes to the tomato base.
Serving Freshness: Prepare the yogurt sauce just before serving to keep it vibrant.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 246mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13472IU | Vitamin C: 35mg | Calcium: 196mg | Iron: 2mg