Step-by-Step Instructions

1. 1.Heat Oil

   Heat 3-4 tablespoons of mustard oil in a pan over medium heat.

2. 2.Add Whole Spices

   Add 1 teaspoon of whole cumin (jeera) and 2-3 dry red chilies to the hot oil. Let them splutter for approximately 30 seconds.

3. 3.Cook Potatoes

   Add the diced potatoes to the pan. Cover with a lid and cook for 2-3 minutes until they are half-done.

4. 4.Add Chayote

   Remove the lid. Add the peeled and diced chayote (iskush) to the pan with the potatoes. Stir well to combine. Cover and cook for another 5-7 minutes.

5. 5.Add Dry Spices

   Open the lid. Add 1 teaspoon of Kashmiri red chili powder, salt to taste, and 1 teaspoon of turmeric powder. Stir well to ensure the spices are evenly coated on the vegetables. Cover and cook for another 5 minutes.

6. 6.Add Wet Pastes

   Remove the lid. Add the ginger-garlic paste and onion paste to the pan. Stir thoroughly to mix with the vegetables and spices. Cook uncovered for 5-7 minutes, stirring occasionally, until the raw smell of the pastes disappears and the oil starts to separate.

7. 7.Add Tomatoes

   Add the chopped tomatoes to the pan. Stir well to incorporate them into the curry. Cover and cook for 3-5 minutes until the tomatoes soften and blend into the mixture.

8. 8.Finish with Garam Masala

   Open the lid. Add 1 teaspoon of garam masala powder. Stir well. Cook uncovered for 2-3 minutes to allow any excess water to evaporate, creating a dry curry consistency.

9. 9.Garnish and Serve

   Switch off the gas. Garnish the Iskush Chayote Curry with freshly chopped coriander leaves. Serve hot with roti or rice.