Iskush Chayote Curry (Nepali Style Squash Curry)
Summary
- This video presents a simple and easy-to-make Nepali-style curry featuring chayote (iskush) and potatoes. The dish is prepared with common Indian spices, ginger-garlic, and onion paste, resulting in a flavorful and dry vegetable curry perfect for serving with roti or rice.
All Ingredients - Main Ingredients
- Chayote (Iskush) 1 large (peeled and diced)
- Potatoes 3 medium (peeled and diced)
- Tomatoes 2 medium (chopped)
- Onions 2 medium (for paste)
- Ginger 1 piece (for paste)
- Garlic 1 head (for paste)
- Mustard Oil 3-4 tbsp
All Ingredients - Spices
- Coriander Powder 1 tsp
- Cumin Powder 1 tsp
- Kashmiri Red Chili Powder 1 tsp
- Garam Masala Powder 1 tsp
- Whole Cumin (Jeera) 1 tsp
- Dry Red Chili 2-3
- Salt To taste
- Turmeric Powder 1 tsp
All Ingredients - Garnish
- Fresh Coriander Leaves Chopped
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Heat Oil
Heat 3-4 tablespoons of mustard oil in a pan over medium heat.
Step 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 .
Step 3: Cook Potatoes
Add the potatoes to the pan. Cover with a lid and cook for until they are half-done.
Step 4: Add Chayote
Remove the lid. Add the peeled and chayote (iskush) to the pan with the potatoes. Stir well to combine. Cover and cook for another .
Step 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 .
Step 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 , stirring occasionally, until the raw smell of the pastes disappears and the oil starts to separate.
Step 7: Add Tomatoes
Add the chopped tomatoes to the pan. Stir well to incorporate them into the curry. Cover and cook for until the tomatoes soften and blend into the mixture.
Step 8: Finish with Garam Masala
Open the lid. Add 1 teaspoon of garam masala powder. Stir well. Cook uncovered for to allow any excess water to evaporate, creating a dry curry consistency.
Step 9: Garnish and Serve
Switch off the gas. Garnish the Iskush Chayote Curry with freshly chopped coriander leaves. Serve hot with roti or rice.
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