16 oz. pumpkin or winter squash chopped into 1 inch pieces
3 T. garlic and ginger paste
3 T. vegetable oil
2 t. salt
1 t. turmeric powder
3 t. garam masala
2 t. coriander powder
2 t. ground cumin
2 T. plain yoghurt
1 t. chili powder
2 medium onions, finely chopped
1 can peeled plum tomatoes, chopped
optional - pinch of cinnamon and clove

1. Add oil into a saucepan and heat on a high heat until it is very hot. Add in the finely chopped onions and stir fry until the pieces soften and become translucent
2. Add the garlic and ginger paste and keep stir frying for 3 minutes to prevent burning and until the mixture turns light golden
3. Add all of the ground spices and keep stirring while continuing to fry on a high heat
4. Add the pumpkin and stir. Fry on medium high heat until the squash is slightly browned
5. Mash the tomatoes with a wooden spoon so that they do not remain in chunks and add to the pumpkin
6. Cook uncovered for about 5 minutes
7. Stir in the yogurt, heat thoroughly, cover and simmer over low for 10-15 minutes. Remove cover, stir and repeat several times until squash is tender and the sauce is thicker

Serves 6

Alternate recipe

1 inch ginger, peeled and coarsely chopped
8 garlic cloves
1/4 c. water
1/4 - 1/2 c. water
4 T. vegetable oil
1 pound pumpkin, peeled and cut into 1-3/4 inch pieces
5 whole cardamon pods
1 bay leaf
3 whole cloves
5 whole peppercorns
1 inch cinnamon stick
2 medium onion, peeled and finely chopped
1/2 t. ground coriander
1 t. cumin seeds
2 t. paprika
1/2 t. cayenne pepper
1/2 t. salt
4 T. plain yogurt
1 can petite diced tomato
1/4 t. garam masala, optional
freshly ground pepper

1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste. Use half and freeze half
2. Heat oil in a large, nonstick fry pan over a medium heat
3. Put the cardamom, bay leaf, cloves, peppercorns and cinnamon into the hot oil. Stir once and wait until the cloves swell and the bay leaf begins to take on color
4. Add onions. Stir and fry for 5 minutes until they turn a medium brown color
5. Put in the ginger garlic paste and stir for 30 seconds
6. Add the coriander, cumin, paprika, cayenne and salt. Stir and fry for 30 seconds
7. Add the pumpkin cubes and cook for several minutes until they start to brown
8. Add diced tomatoes with liquid. Mash tomatoes with back of spoon
9. Add 1 tablespoon of yogurt, stir until well blended
10. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and cook for another 2-3 minutes
11. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and simmer on low for 20 minutes until pumpkin is tender
12. About every 7-10 minutes give the pumpkin a good stir. When the pumpkin is tender remove the lid, turn the heat up to medium, and cook until sauce is thicker
13. Season with garam masala and freshly ground black pepper before serving

Serves 6 as part of meal with other dishes