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This sweet & savory Afghan pumpkin with yogurt-garlic sauce (Kadu Bouranee or Kadoo Borani) tastes fantastic and it's so easy to make! #Afghan #pumpkin | cookingtheglobe.com
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Afghan Sauteed Pumpkin - Kadu Bouranee

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!
Cuisine Afghan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 315kcal
Author CookingTheGlobe

Ingredients

For the pumpkin:

  • 4 tablespoons Olive oil
  • 1 medium yellow onion, chopped
  • 2 lb (900g) pumpkin or butternut squash, cut into 1-inch cubes
  • 1 14 oz (400g) can chopped or crushed tomatoes
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ cup (50g) sugar
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper
  • 1 cup water or vegetable / chicken broth (plus more if needed)

For the sauce:

  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • ¼ teaspoon salt

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.

Nutrition

Calories: 315kcal