Butternut Squash & Black Chickpea Recipe – Authentic Indian Curry

Last Updated on 4 months by Neha Deshmukh

Butternut Squash & Black Chickpea Curry

Introduction

There’s just something so comforting about a warm, flavorful curry on a cozy evening, don’t you think? I stumbled upon this butternut squash and black chickpea curry a few years ago while trying to incorporate more seasonal vegetables into our Indian meals. It quickly became a family favorite – a beautiful blend of sweet, savory, and subtly spiced flavors. It’s a little different from your typical dal, but trust me, it’s so good. And surprisingly easy to make!

Why You’ll Love This Recipe

This curry is a delightful twist on traditional Indian flavors. The sweetness of the butternut squash beautifully complements the earthy black chickpeas. It’s packed with nutrients, incredibly satisfying, and perfect for a weeknight dinner or a special occasion. Plus, the aromatic panch puran adds a unique depth of flavor you won’t find in every curry.

Ingredients

Here’s what you’ll need to bring this delicious curry to life:

• 1.5 lbs Butternut Squash, peeled and cubed
• 1 cup Black Chickpeas (Kala Chana)
• 3 cups Water
• Salt, to taste
• 2 tbsp Oil
• 1 tsp Panch Puran
• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tbsp Minced Ginger
• 1 tsp Sugar/Jaggery/Brown Sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butternut Squash: Varieties & Selection

Butternut squash is the star here! Look for a squash that feels heavy for its size, indicating it’s full of moisture. Smaller squashes tend to be sweeter and have a more concentrated flavor. You can also use kabocha squash as a substitute – it has a similar sweetness and texture.

Black Chickpeas (Kala Chana): Nutritional Benefits & Soaking

Black chickpeas, or kala chana, are a powerhouse of protein and fiber. Soaking them overnight (at least 8 hours) is crucial for reducing cooking time and making them easier to digest. Don’t skip this step!

Panch Puran: The Quintessential Five-Spice Blend – Regional Variations

Panch Puran literally means “five spices” and is a staple in North Indian cuisine. It typically includes fennel, nigella seeds, mustard seeds, fenugreek seeds, and asafoetida. You can find it at most Indian grocery stores, or easily make your own! Regional variations exist, so feel free to experiment.

Oil: Choosing the Right Oil for Authentic Flavor

I prefer using mustard oil for an authentic flavor, but vegetable oil or canola oil work well too. If using mustard oil, heat it gently – it has a lower smoke point.

Sugar/Jaggery/Brown Sugar: Balancing Sweetness in Indian Cuisine

A touch of sweetness is key to balancing the spices in Indian cooking. I often use a teaspoon of jaggery (unrefined cane sugar) for a more complex flavor, but brown sugar or regular sugar work just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your black chickpeas in plenty of water overnight. This is super important for a creamy texture.
2. Drain the soaked chickpeas and pressure cook them with 3 cups of water and a pinch of salt. Cook for one whistle, then reduce the heat to low and simmer for another 30 minutes. Once cooked, drain and set aside.
3. While the chickpeas are cooking, peel and cube the butternut squash into bite-sized pieces. About 1-inch cubes are perfect.
4. Heat the oil in a large pan or pot over medium heat. Once hot, add the panch puran seeds. Let them splutter – this releases their amazing aroma!
5. Add the butternut squash cubes to the pan. Cover and cook for about 12 minutes, stirring occasionally, until they’re semi-soft.
6. Now, it’s time for the spices! Add the salt, red chili powder, cumin powder, minced ginger, and sugar to the squash. Cook for another 2-3 minutes, stirring to coat everything evenly.
7. Gently add the cooked chickpeas to the pan. Stir carefully to combine, and cook for 5-7 minutes, until the squash is tender and the flavors have melded together.
8. Give it a final taste and adjust the seasoning as needed. You want a lovely balance of sweet and savory.
9. Serve hot with rice, roti, or naan!

Expert Tips

A few little secrets to make this curry even better:

Achieving the Perfect Squash Texture

You want the squash to be tender but still hold its shape. Don’t overcook it, or it will become mushy.

Mastering the Panch Puran Tempering Technique

Be careful not to burn the panch puran seeds. They should splutter and become fragrant, but not blacken.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of red chili powder to suit your spice tolerance. A pinch of turmeric powder can also add a lovely color and flavor.

Soaking & Cooking Chickpeas for Optimal Results

Properly soaked and cooked chickpeas are key to a creamy curry. If you forget to soak them, you can quick-soak them by boiling them for 2 minutes, then letting them sit in hot water for an hour.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Hot: Add a pinch of cayenne pepper or a finely chopped green chili.

Festival Adaptation: Navratri/Diwali-Friendly Version

Omit the onion and garlic for a Navratri-friendly version.

Serving Suggestions

This curry is fantastic with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A sprinkle of fresh cilantro

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Got questions? I’ve got answers!

What is Panch Puran and where can I find it?

Panch Puran is a blend of five spices commonly used in North Indian cooking. You can find it at most Indian grocery stores, or online.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. Add them in step 7 and cook for just 5 minutes to heat through. You might need to add a little extra water if the curry seems too thick.

What is the best way to peel and cube butternut squash?

Butternut squash can be tricky to peel. I find it easiest to microwave it for a few minutes to soften the skin, then carefully peel it with a vegetable peeler.

How can I adjust the sweetness level in this curry?

Start with 1 teaspoon of sugar and taste. Add more, a little at a time, until you reach your desired level of sweetness.

Can this curry be made ahead of time? How does it affect the flavor?

Absolutely! In fact, the flavors meld together even more beautifully when made ahead of time. Store it in the refrigerator for up to 3 days, and reheat gently.