Kadu Borani
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10 Ingredients
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55 min total
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Serves Serves 4
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Medium
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Afghan
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Vegetarian
Recipe byThe ZestyPlate Kitchen
An Afghan dish of fried pumpkin in a sweet, garlicky turmeric sauce, spooned over garlicky yogurt and finished with green chilli.
Kadu borani is a much-loved Afghan dish of soft, sweet pumpkin or squash, lightly spiced and served with garlicky yogurt. The pull of the dish is the contrast: warm, faintly caramelised squash against cool, tangy yogurt. It's a comforting vegetarian plate that looks every bit as good as it tastes.
Jump to recipe
Prep 20 min
Cook 35 min
Total 55 min
Medium
Scale:
- 1 medium Squash
- 5 chopped Onion
- To taste Green Chilli
- Splash Oil
- 1 tsp Turmeric
- 1 Bulb Garlic
- 7 tablespoons Sugar
- 1/2 tsp Salt
- 2 cups Water
- 4 tablespoons Yogurt
Nutrition (per serving)
255
kcal
4g
Protein
63g
Carbs
1g
Fat
Estimated per serving. How we calculate this.
Preparation
- Peel the squash and cut into 1cm-wide pieces, then deep-fry in oil until golden and set aside.
- Using the same pan and oil, deep-fry the onions until golden, then remove and grind them with the garlic.
- Add a little oil to a pan over medium heat, and once hot add the turmeric. Stir the salt into one cup of water and add it to the turmeric. Lay in a layer of squash, then a layer of the onion and garlic, repeating until both are used up.
- Add the sugar and another cup of water, turn the heat down, and cook until the liquid has reduced.
- Spread 1 to 2 tablespoons of yogurt on a plate, top with the squash and another layer of yogurt, finish with green chilli, and serve.
Tips from the ZestyPlate Kitchen
- Fry or roast the squash until golden and tender to coax out its sweetness.
- Aim for a balance of sweet and savoury; a little sugar draws out the squash's own sweetness.
- Stir garlic and a pinch of salt into the yogurt for that signature tangy sauce.
- Spoon yogurt both under and over the squash for the traditional look.
Frequently Asked Questions
A firm, sweet variety such as butternut, kabocha or pumpkin works well. It wants to hold its shape as it turns tender.
Yes. Roasting the squash with a little oil is a lighter route than deep-frying and still gives lovely caramelisation.
The squash is usually served warm with cool garlicky yogurt, which gives that pleasing contrast of temperature and texture.
Afghan flatbread is ideal for scooping it up, and it sits happily with rice and other mezze-style dishes.
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