- STEP 1
Fry the onions in the vegetable oil until browned.
- STEP 2
Add the garlic-ginger puree along with all the other spices. Cook for a minute, stirring frequently and ensuring the spices don't burn.
- STEP 3
Add 1/2 a cup of water and allow the spices to cook. Once the water has reduced and the oil has risen to the top, add the butternut squash, potatoes and salt along with another 1/2 cup of water.
- STEP 4
Once the potatoes and butternut squash are cooked slightly, add the rest of the vegetables. Add more water if needed. Remember, the final product should be a bhuna so there should be hardly any water left over.
- STEP 5
Once the vegetables are almost cooked, add the coriander, chillies and check the salt. Cook until oil has risen to the top and the vegetables are cooked completely and water has almost dried.
- STEP 6
Serve with warm chapatis or boiled rice.