Food Friday - Homemade Indian Sauce

This was an attempt to make some Indian Food a little more home-made. I came across a recipe for Spicy Butternut Squash Soup on Adventures of a Desi Knitter's blog. I thought it sounded good and would maybe translate into a good sauce.

Chop up a few gloves of garlic.


2 tbsp of ginger


Melt butter in pan and add garlic and ginger.


I bought a 1lb package of squash, instead of having to peel, clean, and chop one myself.


I use approximately half the container and chopped up each of the pieces into much smaller pieces. Add to pot.


1 medium potato, peeled and chopped. Add to pot.


I only added one cup of water, since I was making a sauce instead of a soup.


Here is everything cooking down. I cooked it on about medium heat.


Boil two chicken breasts.


Julienne half of a zucchini and chop up other half. Chopped half throw in pot.


I put about a tsp, instead of a tbsp, since the boy doesn't care for spicy stuff.


This is not in the recipe, but I added just a little turmeric because the flavor seemed to be to light, but this was a mistake. It ended up over powering everything in the sauce.


I steamed some broccoli and cauliflower.


Cut up the chicken breasts and brown in a little EVOO.


I added half of this to the sauce to thicken it up a bit.


Chopped up two Roma tomatoes.


Take sauce and blend together. I should have cooked the sauce down further, it was difficult to get it as smooth as I would have liked, because the squash wasn't as soft as it needed to be.


Add zucchini and tomatoes to the chicken pan and fry until zucchini are tender but still a little crisp.


Make rice and layer. Rice, sauce, broccoli and cauliflower, and then the chicken and veggie mix.





Conclusion . . . this was headed in the right direction, but needs to be tweaked some. It definitely gives me encouragement to continue to try to make my own Indian sauces though. I liked the veggies and meat cooked that way. Some things simply taste better fried, while others taste better steamed.