5.0 from 3 votes
Borani Kadoo
A rich, comforting dish, Borani Kadoo, is an Afghan dish featuring tender butternut squash simmered in a fragrant tomato-based sauce, finished with a garlic-infused yogurt base and dried mint.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 212 kcal
Course:
Side Dish , Appetizer
Cuisine:
Middle Eastern , Afghan
Ingredients
Yogurt Sauce
- 2 cups whole milk yogurt
- 2 cloves garlic grated
Borani
- ¼ cup avocado oil
- 1 butternut squash peeled and cut into chunks
- 1 medium onion chopped
- 4 cloves garlic minsed
- 1 can diced tomatoes
- ½ tsp Turmeric
- 1 tsp cumin
- 1 tsp Coriander
- 1/2 tsp kosher salt to taste
- 1/8 tsp black pepper
- 2 tsp dried mint
Instructions
- Mix the whole milk yogurt with grated garlic and a pinch of salt in a bowl. Stir well until combined and set aside.
- Remove seeds from center of butternut squash and slice into even chunks.
- In a large pan, heat half of the avocado oil over medium-high heat. Sauté the butternut squash pieces until they develop a golden-brown color.
- Remove the squash and set aside. Add the remaining oil to the same pan. Sauté the chopped onion for about 5 minutes until it turns golden.
- Add minced garlic and cook for an additional minute, ensuring it doesn’t burn. Introduce the canned diced tomatoes, turmeric, cumin, and coriander. Season with salt and pepper and bring to a gentle simmer.
- Return the sautéed squash to the pan, mixing it with the tomato-onion base. Cover and let it cook on low heat for about 20 minutes or until the squash becomes tender and fully cooked, absorbing the flavors.
- Spread a generous layer of yogurt sauce on a serving platter. Place the cooked squash mixture on top. Finish with a drizzle of the reserved yogurt and a sprinkle of dried mint for a pop of freshness.
Cup of Yum
Notes
- Avoiding Watery Yogurt: Use thick whole milk yogurt or strain it for a few hours to prevent a runny base.
- Consistent Cooking: Cut the butternut squash into uniform pieces for even cooking.
- Spice Adjustments: If you enjoy more heat, add a pinch of red chili flakes to the tomato base.
- Serving Freshness: Prepare the yogurt sauce just before serving to keep it vibrant.
Nutrition Information
Calories
212kcal
(11%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
11mg
(4%)
Sodium
246mg
(10%)
Potassium
749mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
13472IU
(269%)
Vitamin C
35mg
(39%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 212
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 11mg | 4% |
| Sodium | 246mg | 10% |
| Potassium | 749mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 13472IU | 269% |
| Vitamin C | 35mg | 39% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.