Name: Iskush Chayote Curry (Nepali Style Squash Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Nepali
Ingredients: 1 large (peeled and diced) Chayote (Iskush); 3 medium (peeled and diced) Potatoes; 2 medium (chopped) Tomatoes; 2 medium (for paste) Onions; 1 piece (for paste) Ginger; 1 head (for paste) Garlic; 3-4 tbsp Mustard Oil; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Kashmiri Red Chili Powder; 1 tsp Garam Masala Powder; 1 tsp Whole Cumin (Jeera); 2-3 Dry Red Chili; To taste Salt; 1 tsp Turmeric Powder; Chopped Fresh Coriander Leaves

Ready in

45 mins

Cuisine

Nepali

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~250 kcal

Recipe by Madhurima's Kitchen on YouTube

Recipe 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.

Adjust servings

Tap an ingredient to mark it ready0 of 16 ready

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

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 diced 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 diced 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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