📝 About This Recipe
Borani Kadu is a crown jewel of Afghan vegetarian cuisine, offering a mesmerizing contrast between the silky sweetness of slow-braised pumpkin and the sharp, cooling tang of garlic-infused yogurt. This dish transforms humble squash into a luxurious experience through a double-layering technique of savory tomato reduction and creamy sauce. It is a celebration of textures and aromatic spices that perfectly captures the hospitable spirit of Kabul's dining tables.
🥗 Ingredients
The Pumpkin Base
- 2.5 pounds Sugar Pumpkin or Butternut Squash (peeled, seeded, and cut into 2-inch cubes)
- 1/4 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 2 tablespoons Granulated Sugar (to enhance the natural sweetness)
- 1 teaspoon Salt (plus more to taste)
Spiced Tomato Sauce
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (concentrated)
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Fresh Ginger (grated)
- 1/2 cup Water
- 1/2 teaspoon Black Pepper (freshly cracked)
Garlic Yogurt Sauce (Chaka)
- 1.5 cups Greek Yogurt (full fat preferred)
- 2 cloves Garlic (pressed or turned into a paste with salt)
- 1 teaspoon Dried Mint (crushed between palms)
- 1/2 teaspoon Salt
For Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1/2 teaspoon Dried Mint (for dusting)
👨🍳 Instructions
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1
Prepare the garlic yogurt sauce first to allow flavors to meld. In a medium bowl, whisk together the Greek yogurt, minced garlic, dried mint, and salt. Cover and refrigerate until serving.
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2
Heat the vegetable oil in a large, wide skillet or Dutch oven over medium-high heat. Working in batches if necessary, lightly fry the pumpkin cubes for 3-4 minutes per side until they develop golden edges. Remove and set aside.
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3
In the same skillet (keep about 2 tablespoons of oil), add the finely diced onions. Sauté over medium heat for 6-8 minutes until translucent and slightly golden.
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4
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
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5
Add the tomato paste, turmeric, coriander, and black pepper. Cook for 2 minutes, stirring constantly, to 'toast' the tomato paste until it turns a deep brick red.
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6
Gently nestle the fried pumpkin cubes back into the skillet in a single layer. Sprinkle the 2 tablespoons of sugar and 1 teaspoon of salt evenly over the pumpkin.
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7
Pour the 1/2 cup of water around the pumpkin pieces. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 25-30 minutes.
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8
Check the pumpkin for doneness by piercing with a fork; it should be very soft and tender but still holding its shape. The liquid should have reduced to a thick, oily sauce.
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9
To assemble, spread half of the garlic yogurt sauce onto a large serving platter.
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10
Carefully place the cooked pumpkin cubes on top of the yogurt layer using a slotted spoon.
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11
Drizzle the remaining tomato-onion reduction from the pan over the pumpkin.
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12
Dollop the remaining yogurt sauce over the center and garnish generously with fresh cilantro and an extra pinch of dried mint.
💡 Chef's Tips
Use 'Sugar Pumpkins' or 'Pie Pumpkins' rather than large carving pumpkins, as they have a much denser, sweeter flesh. Don't over-stir the pumpkin once it starts simmering; you want the cubes to remain intact rather than turning into a puree. If the sauce looks too dry before the pumpkin is tender, add water 1 tablespoon at a time. For the most authentic flavor, use dried mint rather than fresh in the yogurt—the drying process concentrates the menthol which cuts through the richness of the pumpkin. If you prefer a spicy kick, add a finely chopped green chili or a teaspoon of red chili flakes to the tomato base.
🍽️ Serving Suggestions
Serve warm with fresh Afghan Naan or crusty sourdough bread to scoop up the sauces. Pair with Chalau (Afghan white rice) for a hearty vegetarian main course. Serve alongside a fresh Salata (diced cucumbers, tomatoes, and onions with lemon juice). Accompany with hot green tea with cardamom to cleanse the palate after the meal.