Are you tired of the same old squash recipes? Do you want to add some excitement to your meals with a burst of spice and flavor? Look no further! Yellow squash is a versatile vegetable that can be used in a variety of dishes, from curries to stir-fries. In this article, we’ll explore 20 spicy yellow squash recipes that will transport your taste buds to the vibrant streets of India.
From creamy coconut-based curries to spicy sabzis and thoran (stir-fries), we’ve got you covered with a range of recipes that showcase the best of Indian cuisine. Whether you’re a vegetarian or just looking for new ways to prepare this nutritious vegetable, these recipes are sure to inspire your next meal.
In this article, we’ll dive into the world of yellow squash and explore its many uses in Indian cooking. From popular dishes like yellow squash and potato sabzi to more exotic recipes like yellow squash and paneer stir-fry, you’ll discover a wealth of flavors and techniques to try at home.
So, let’s get started on this culinary journey and explore the spicy world of yellow squash!
Yellow Squash and Potato Sabzi
This recipe combines the natural sweetness of yellow squash with the earthiness of potatoes, creating a delightful sabzi that pairs well with a variety of main courses. With its simple preparation and short cooking time, this dish is perfect for busy weeknights or special occasions.
Ingredients:
– 2 medium yellow squash, diced
– 2 large potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the onions and cook until they start to soften (3-4 minutes).
3. Add the garlic, cumin, and coriander; cook for an additional minute.
4. Add the squash and potatoes; stir to combine.
5. Cook for 15-20 minutes or until the vegetables are tender, stirring occasionally.
6. Season with salt to taste.
7. Serve hot over rice, naan, or as a side dish.
Cooking Time: 20 minutes
Spicy Yellow Squash Curry with Coconut Milk
This vibrant curry is a flavorful and aromatic twist on traditional squash dishes, featuring the sweetness of yellow squash, the creaminess of coconut milk, and a kick of spice.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cayenne pepper (adjust to taste)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add squash, cumin, curry powder, and cayenne pepper; cook, stirring occasionally, until squash is tender, about 10-12 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Yellow Squash Thoran (Kerala Style Stir-Fry)
Thoran, a popular dish from the southern Indian state of Kerala, is a flavorful and nutritious stir-fry made with a variety of vegetables. Yellow squash thoran is a variation that showcases the versatility of this versatile vegetable.
Ingredients:
– 2 medium yellow squash, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coconut oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger; sauté for 1 minute.
4. Add the diced yellow squash; stir well to combine.
5. Cook for 5-7 minutes, or until the squash is tender but still crisp.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Yellow Squash Dal with Turmeric and Cumin
This recipe is a creative twist on traditional dal, featuring roasted yellow squash and aromatic spices. The result is a hearty, comforting side dish that pairs perfectly with basmati rice or naan bread.
Ingredients:
– 2 medium yellow squash, peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1 cup split red lentils (masoor dal)
– 4 cups vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, and turmeric. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic in a little water until softened.
4. Add roasted squash, lentils, vegetable broth, and salt. Bring to a boil, then simmer for 15-20 minutes or until dal thickens.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 35-40 minutes
Yellow Squash Bhaji (Maharashtrian Style)
A flavorful and crunchy street food from Maharashtra, perfect for a snack or side dish. This recipe is a twist on the classic potato bhaji, substituting yellow squash for added nutrition and flavor.
Ingredients:
– 2 medium yellow squash, peeled and grated
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon asafetida powder
– Salt, to taste
– Vegetable oil, for frying
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
2. In a bowl, mix together the grated squash, chopped onion, minced garlic, gram flour, asafetida powder, and salt.
3. When the oil is hot, use a spoon to drop small portions of the squash mixture into the oil.
4. Fry the bhajis until they are golden brown, about 3-4 minutes per side.
5. Remove the bhajis from the oil with a slotted spoon and drain on paper towels.
6. Serve hot with a sprinkle of cilantro leaves.
Cooking Time: About 10-12 minutes
Yellow Squash and Moong Dal Stew
This hearty stew is a delightful fusion of Indian spices and summer squash, perfect for a cozy evening meal. The creamy moong dal adds a comforting touch to this flavorful dish.
Ingredients:
– 1 large yellow squash, diced
– 1 cup moong dal (split green gram)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced squash and cook for 5 minutes, or until slightly tender.
4. Rinse the moong dal and add it to the saucepan with 2 cups of water.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the dal is cooked and creamy.
6. Stir in cumin, coriander, and salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 35-40 minutes
Yellow Squash Masala with Mustard Seeds
This flavorful Indian-inspired dish is a perfect way to enjoy the sweetness of yellow squash during its peak season. The addition of mustard seeds gives it a unique and aromatic twist.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground mustard seeds
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the squash and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the cumin, curry powder, and mustard seeds. Cook for 1 minute.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Yellow Squash and Tomato Rasam
This recipe combines the sweetness of yellow squash with the tanginess of tomatoes, creating a delicious and comforting rasam perfect for any occasion. With just a few simple ingredients and minimal cooking time, you can enjoy this flavorful soup in no time.
Ingredients:
– 2 medium yellow squashes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups water
– 1 cup tomato puree
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add diced yellow squash and cook until tender (5-6 minutes).
4. Pour in water, tomato puree, cumin powder, and turmeric powder.
5. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until soup has thickened slightly.
6. Season with salt to taste.
7. Garnish with fresh cilantro before serving.
Cooking Time: 20-22 minutes
Yellow Squash Pakoras with Chickpea Flour
A twist on traditional Indian fritters, these Yellow Squash Pakoras are crispy and flavorful, made with chickpea flour for a gluten-free option. Perfect as a snack or side dish.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup chickpea flour (gram flour)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Chopped cilantro or mint leaves for garnish (optional)
Instructions:
1. In a large bowl, mix together chickpea flour, salt, baking soda, cumin powder, coriander powder, and garam masala powder.
2. Add lemon juice to the dry mixture and stir until well combined.
3. Dip each squash slice into the batter, coating evenly.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered squash slices in batches until golden brown, about 2-3 minutes per side.
6. Drain excess oil on paper towels and serve warm or at room temperature.
Cooking Time: About 10-12 minutes for all the pakoras.
Yellow Squash and Paneer Stir-Fry
This vibrant stir-fry combines the sweetness of yellow squash with the creaminess of paneer, making for a delightful vegetarian main course. Quick to prepare and packed with flavor, it’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium yellow squash, sliced
– 1 cup paneer (Indian cheese), cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and ginger; cook for 1 minute.
4. Add squash and cook until tender, about 5-7 minutes.
5. Add paneer and stir-fry until heated through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes.
Yellow Squash Sambar with Drumsticks
Sambar, a popular accompaniment in South Indian cuisine, is a flavorful and aromatic lentil-based vegetable stew. This recipe combines the sweetness of yellow squash with the tender crunch of drumsticks, making it a perfect side dish for rice or roti.
Ingredients:
– 1 cup split red gram (lentils)
– 2 cups water
– 2 medium yellow squash, diced
– 4 drumsticks, cut into 1-inch pieces
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Cook the lentils with water until soft and mushy.
2. Heat oil in a pan and sauté onions, garlic, and drumsticks until the drumsticks are tender.
3. Add diced yellow squash, cumin, coriander, and salt. Stir well.
4. Combine cooked lentils with the vegetable mixture.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Yellow Squash and Spinach Coconut Curry
A vibrant and flavorful Indian-inspired dish that combines the sweetness of yellow squash with the earthiness of spinach, all wrapped up in a rich coconut curry sauce. Perfect for a quick weeknight dinner or a lunchtime meal prep.
Ingredients:
– 2 medium yellow squash, diced
– 1 bunch fresh spinach leaves
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add cumin, turmeric, and squash; cook 5 minutes or until squash is tender.
4. Stir in coconut milk and spinach leaves. Cook until spinach has wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Yellow Squash Chutney with Roasted Peanuts
This vibrant chutney brings together the sweetness of yellow squash and the earthy richness of roasted peanuts, perfect for topping naan bread, using as a dip, or adding to grilled meats.
Ingredients:
– 2 medium yellow squash, diced
– 1/4 cup roasted peanuts (see roasting instructions below)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
Roast Peanuts:
Preheat oven to 350°F (175°C). Spread peanuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly browned. Let cool.
Chutney Instructions:
1. In a medium saucepan, heat olive oil over medium-high.
2. Add onion and garlic; cook until translucent, about 5 minutes.
3. Add diced squash, cumin, salt, and pepper. Cook for 10-12 minutes, or until squash is tender.
4. Stir in roasted peanuts, apple cider vinegar, and a pinch of salt. Bring to a simmer.
5. Reduce heat to low; let chutney cook for an additional 5-7 minutes, stirring occasionally.
Cooking Time: 25-30 minutes
Yellow Squash and Lentil Khichdi
Khichdi is a popular Indian comfort food, typically made with lentils and rice. This vegetarian twist adds the sweetness of yellow squash to create a nutritious and flavorful one-pot dish.
Ingredients:
– 1 medium yellow squash, diced
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, squash, cumin, salt, and pepper. Stir well.
3. Pour in the water or broth and bring to a boil.
4. Reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Yellow Squash Stuffed with Spiced Gram Flour
This recipe combines the sweetness of yellow squash with the warmth of spiced gram flour, creating a flavorful and aromatic side dish perfect for any meal.
Ingredients:
– 2 medium yellow squash, hollowed out and sliced into 1/4-inch thick rounds
– 1 cup gram flour (chickpea flour)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together gram flour, cumin, smoked paprika, and cayenne pepper.
3. Stuff each squash round with the gram flour mixture, dividing it evenly among the four rounds.
4. Drizzle olive oil over the stuffed squash and season with salt to taste.
5. Bake for 20-25 minutes or until the squash is tender and the filling is lightly browned.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Yellow Squash and Onion Uttapam
Uttapam is a popular South Indian dish that’s easy to make and packed with flavor. This recipe combines the sweetness of yellow squash with the pungency of onions, all wrapped up in a crispy rice flour pancake.
Ingredients:
– 1 cup cooked yellow squash
– 1/2 cup finely chopped onion
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon oil or ghee
– Water, as needed
Instructions:
1. In a bowl, combine cooked squash, chopped onion, and a pinch of salt. Mix well.
2. In a separate bowl, whisk together rice flour, baking powder, and a pinch of salt.
3. Add the dry ingredients to the wet mixture and mix until a smooth batter forms. The consistency should be similar to pancake batter.
4. Heat oil or ghee in a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter onto the skillet and spread it evenly to form a circular shape.
6. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
7. Flip the uttapam and cook for another minute, until golden brown.
Cooking Time: 5-7 minutes per batch
Yellow Squash and Green Peas Poriyal
This traditional South Indian recipe is a flavorful and nutritious side dish that combines the sweetness of yellow squash with the freshness of green peas. Perfect for accompanying rice or roti, this poriyal is easy to make and packed with vitamins and minerals.
Ingredients:
– 1 medium-sized yellow squash, peeled and diced
– 1 cup fresh green peas
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add diced yellow squash and cook for 5 minutes or until tender.
4. Add green peas and mustard seeds. Stir well to combine.
5. Season with salt to taste.
6. Simmer for an additional 2-3 minutes or until the flavors meld together.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 15-20 minutes
Yellow Squash and Fenugreek Leaves Stir-Fry
This recipe showcases the harmonious union of sweet yellow squash and earthy fenugreek leaves, bringing a burst of flavor to your table. Perfect for a quick and easy meal or as a side dish.
Ingredients:
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup fenugreek leaves (also known as methi)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1-2 teaspoons soy sauce or chili flakes for added flavor
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and stir-fry for an additional minute.
4. Add the yellow squash and fenugreek leaves; stir-fry for 5-7 minutes or until the squash is tender and the greens are wilted.
5. Season with salt, pepper, and optional soy sauce or chili flakes to taste.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 10-12 minutes.
Yellow Squash and Yogurt Kadhi
This recipe is a twist on the traditional North Indian yogurt-based soup, Kadhi. By adding yellow squash to the mix, we create a creamy and flavorful dish that’s perfect for a chilly evening or as a comforting side.
Ingredients:
– 1 medium yellow squash, peeled and diced
– 1 cup plain yogurt
– 1/2 cup water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the diced yellow squash and cook until tender, about 5 minutes.
3. In a separate bowl, whisk together the yogurt, water, cumin, coriander, and salt.
4. Pour the yogurt mixture into the saucepan with the squash and onions. Stir well to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the soup has thickened slightly.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve warm.
Cooking Time: 15-18 minutes
Yellow Squash and Chickpea Flour Curry
This vibrant curry is a flavorful and healthy twist on traditional Indian dishes. The yellow squash adds natural sweetness, while the chickpea flour provides a nutty flavor and creamy texture.
Ingredients:
– 2 medium yellow squashes, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can chickpea flour (besan), 1 cup water or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add diced squash and cook until tender, about 5-7 minutes.
4. In a small bowl, whisk together chickpea flour and water or broth. Add mixture to the skillet and stir well.
5. Simmer curry for an additional 2-3 minutes or until thickened slightly. Season with salt and pepper.
6. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Summary
Discover the bold flavors of India with these 20 spicy yellow squash recipes! From creamy curries to flavorful stir-fries and stews, this collection showcases the versatility of this vibrant vegetable. Try Yellow Squash and Potato Sabzi for a hearty side dish or Spicy Yellow Squash Curry with Coconut Milk for a comforting main course. Other highlights include Yellow Squash Thoran (Kerala Style Stir-Fry), Yellow Squash Dal with Turmeric and Cumin, and more! Each recipe is carefully crafted to bring out the best in yellow squash, so get cooking and experience the spices of India!
