Best 2 Afghan Style Pumpkin With Yogurt Sauce Recipes

Afghan style pumpkin with yogurt sauce is a traditional dish that combines the sweet and savory flavors of roasted pumpkin with a creamy and tangy yogurt sauce. This dish is a staple in many Afghan households and is often served as a main course or side dish. The pumpkin is typically cooked in a tandoor, a traditional Afghan oven, which gives it a smoky flavor. The yogurt sauce is made with a combination of yogurt, garlic, onions, and spices, and it adds a cooling and refreshing contrast to the roasted pumpkin. This article will provide you with the best recipe to cook Afghan style pumpkin with yogurt sauce, so you can enjoy this delicious and flavorful dish in your own home.

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AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)

Afghan-Style Pumpkin (With Yogurt Sauce) image

Provided by Mark Bittman

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons neutral oil, like grapeseed or corn
1 medium onion, chopped
1 teaspoon ground turmeric
1 tablespoon minced fresh ginger
1 minced fresh chili, like jalapeño or Thai, seeds removed
8 cups 1-inch cubes pumpkin flesh
1 1/2 cups chicken, beef or vegetable stock, plus more as needed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1 pound ground beef (optional)
1-14 1/2-ounce can crushed tomatoes (double if omitting the meat)
1/4 teaspoon coriander
1 cup yogurt, preferably whole-milk
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon minced garlic

Steps:

Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 8 grams, TransFat 0 grams

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce) image

This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!

Provided by SherryKaraoke

Categories Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (3 lb) sugar pumpkin
1/4 cup corn oil, plus
2 tablespoons corn oil or 2 tablespoons other neutral oil
3 cups sugar
2 cups plain yogurt (do not use nonfat)
2 garlic cloves, minced
1 teaspoon dried mint
1/2 teaspoon salt, to taste

Steps:

Preheat the oven to 300°F.
Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
Cut each pumpkin half into 3- to 4-inch pieces.
There should be about 8 pieces from each pumpkin.
Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
Coat both sides of the pieces, using all of the oil.
Pour all the sugar evenly over the pieces.
Cover the pan.
Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
Baste the pieces once with the pan juices after 2 1/2 hours of baking.
The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
Cover and refrigerate until serving time.
Just before serving, taste and add more salt if necessary.
Yields 2 cups sauce.
For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
Using the back of the spoon, spread the sauce a little.
Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
Add more sauce to taste.

Tips:

When choosing a pumpkin, look for one that is small to medium in size, has a deep orange color, and feels heavy for its size.
To easily peel the pumpkin, roast it in the oven for 15-20 minutes. Once roasted, the skin will come off easily.
If you don't have yogurt sauce, you can substitute sour cream or Greek yogurt.
For a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the pumpkin mixture.
To make the dish vegan, use plant-based yogurt or sour cream.

Conclusion:

This Afghan-style pumpkin with yogurt sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pumpkin is roasted until tender and then mixed with a creamy yogurt sauce. The dish is then topped with crispy onions and served with rice. It is a hearty and flavorful dish that is sure to please everyone at the table.