Total Calories: 438
1. Prepare the ginger-garlic paste. Then, heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and cook the onion and green chili peppers, stirring until golden, 4 to 5 minutes.
2. Add the fenugreek seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then mix in the butternut squash and the ginger-garlic paste. Cook, stirring, over high heat until fragrant, 5 to 7 minutes.
3. Mix in the yogurt, reduce the heat to low, cover the pan and cook, stirring occasionally, 15 to 20 minutes. Add the cilantro (save some for garnish) and water, and continue to cook over low heat, stirring and mashing some of the squash, until tender, 10 to 15 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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