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Kadu borani
Kadu borani: sweet braised pumpkin with garlic yoghurt, Afghan style
Kadu borani is the dish that wins over people who think they don't like pumpkin. In Afghan homes, especially in autumn around Kabul and Kandahar when the big orange squashes come in, wedges of pumpkin are browned, then braised with tomato, a little sugar and warm spices until sticky and caramelised, and served on garlic yoghurt with dried mint. The mix of sweet, savoury and sour is the point. Eat it with naan or as part of a spread with rice. Chef's tip: use a dense, deep-orange pumpkin or butternut squash; watery pumpkins fall apart and turn bland.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pumpkin
For the garlic yoghurt
Method
0/6 doneStep 1: Heat 4 tbsp vegetable oil in a wide, heavy pan over a medium-high heat. Add 2 ¼ lb pumpkin or butternut squash in a single layer and fry for 8–10 minutes, turning, until the edges are browned in places. Lift onto a plate.
10 minStep 2: Turn the heat to medium and fry 1 onion in the same oil for 6–8 minutes, until golden. Add 2 garlic cloves and cook for 30 seconds.
8 minStep 3: Stir in 2 tbsp tomato purée, ½ tsp ground turmeric, 1 tsp ground coriander, ½ tsp ground ginger and ½ tsp red chilli flakes and cook for a minute until the paste darkens.
1 minStep 4: Return the pumpkin, sprinkle with 2 tbsp sugar and ¾ tsp salt, and add 120 ml water. Cover and cook over a low heat for 15–20 minutes, until a knife slides through the pumpkin with no resistance.
20 minStep 5: Uncover and cook for 3–5 minutes more, shaking the pan, until the liquid has reduced to a thick, glossy, sticky glaze. A common mistake is stirring with a spoon at this stage; the soft pumpkin turns to mash. Shake the pan instead.
5 minStep 6: Mix 9 oz thick strained yoghurt with 1 garlic clove and 1 pinch salt. Spread most of it on a platter, spoon the pumpkin and glaze on top, add a few spoonfuls of yoghurt and finish with 1 tsp dried mint rubbed between your fingers.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 34 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kadu borani take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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