Afghan Sauteed Pumpkin (Kadoo Borani) is a pumpkin or a butternut squash cooked in spices and served with a magical yogurt garlic sauce. Really easy to make!
2lb (900g)pumpkin or butternut squash,cut into 1-inch cubes
114 oz (400g) canchopped or crushed tomatoes
2clovesgarlic,minced
½teaspoonsalt
¼cup (50g)sugar
1teaspoonginger,finely chopped
1teaspoonground turmeric
¼teaspoonfreshly ground black pepper
1cupwater or vegetable / chicken broth(plus more if needed)
For the sauce:
1cupplain yogurt
1clovegarlic,minced
¼teaspoonsalt
For the garnish:
fresh or dry mint leaves,cut into small strips
Instructions
Heat the olive oil in a large pan on a medium heat. Add the onion and saute until golden brown (4-5 minutes). Add the garlic, turmeric, ginger, sugar, salt, pepper and cook for 1 minute, stirring continuously, until fragrant.
Add the tomatoes and water or broth and bring to a boil, stirring frequently.
Add the pumpkin and stir again. Reduce heat and simmer covered for 25-30 minutes, until pumpkin is tender, but still holding its shape. Stir few times while cooking. Check periodically to see if there is enough liquid. If the pan gets dry, add more.
To make the sauce, combine the yogurt, garlic and salt.
Serve the pumpkin with Naan bread and the yogurt sauce on top.