18 Delicious Yellow Squash Recipes Indian Style

Dive into the vibrant world of Indian cuisine with our roundup of 18 Delicious Yellow Squash Recipes that promise to spice up your mealtime! Whether you’re craving a quick dinner, looking for seasonal favorites, or in need of some comfort food, these dishes are sure to delight. Perfect for home cooks in North America, each recipe brings a burst of flavor and simplicity to your table. Keep reading to discover your next favorite dish!

Yellow Squash Curry with Coconut Milk

This Yellow Squash Curry with Coconut Milk is a vibrant, comforting dish that brings a touch of sweetness and spice to your table, perfect for those cozy nights in.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups yellow squash, sliced into 1/2-inch rounds
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, cumin, and chili powder, cooking for another minute until fragrant.
3. Add the yellow squash to the skillet, stirring to coat with the spices. Cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk and add the salt. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the squash is tender.
5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the earthiness of the turmeric and cumin, while the lime juice adds a bright finish that makes this curry truly special.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Spicy Yellow Squash Stir Fry

Spice up your weeknight dinner with this vibrant Spicy Yellow Squash Stir Fry, a dish that brings a delightful kick to your table in just minutes.

Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp honey
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced yellow squash and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Add minced garlic and red pepper flakes to the skillet. Stir well and cook for another 2 minutes until the garlic is fragrant.
3. Pour in soy sauce and honey, stirring to coat the squash evenly. Cook for an additional 3 minutes, allowing the flavors to meld together.
4. Season with salt to taste, then remove from heat. Serve immediately.

The magic of this stir fry lies in the perfect balance of sweetness from the honey and heat from the red pepper flakes, creating a dish that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Yellow Squash and Potato Sabzi

This Yellow Squash and Potato Sabzi is a comforting, spiced dish that brings a touch of warmth to any meal, perfect for those cozy nights in.

Ingredients

• 2 medium yellow squash, diced
• 2 medium potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 1/4 cup water
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the diced potatoes and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Stir in the diced yellow squash, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Mix well to coat the vegetables with the spices.
4. Pour in 1/4 cup water, cover the pan, and let the vegetables simmer for 10 minutes, or until both the squash and potatoes are tender.
5. Uncover and cook for an additional 2 minutes to let any excess water evaporate, stirring gently to avoid breaking the vegetables.
6. Garnish with fresh cilantro before serving.

The magic of this dish lies in the way the spices meld with the soft vegetables, creating a flavorful yet comforting side that pairs beautifully with rice or bread.

Tip: For an extra layer of flavor, toast the cumin seeds until they’re just golden before adding the vegetables.

Yellow Squash Dal (Lentil Stew)

Warm up your kitchen with this comforting Yellow Squash Dal, a lentil stew that’s as nutritious as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 cup yellow lentils (toor dal), rinsed
• 2 medium yellow squash, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp vegetable oil
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
2. Stir in the turmeric, cumin, and chili powder, cooking for another minute until fragrant.
3. Add the yellow lentils and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Add the diced yellow squash to the pot, cover, and continue to simmer for another 10 minutes, or until the lentils and squash are tender.
5. Season with salt to taste. Serve hot, garnished with fresh cilantro.

This Yellow Squash Dal stands out with its creamy texture and the subtle sweetness of yellow squash, making it a hearty yet light meal.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions and garlic.

Yellow Squash Bhaji (Fritters)

These Yellow Squash Bhaji (Fritters) are a crispy, golden delight, perfect for spicing up your snack time with a touch of Indian flair.

Ingredients

• 2 medium yellow squashes, grated
• 1/2 cup chickpea flour
• 1/4 cup rice flour
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp salt
• 1/4 cup water
• Oil for frying

Instructions

1. In a large bowl, combine the grated yellow squashes, chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, asafoetida, fresh cilantro, and salt. Mix well.
2. Gradually add water to the mixture, stirring until you achieve a thick batter consistency that coats the back of a spoon.
3. Heat oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening slightly with the back of the spoon.
4. Fry the bhajis for 2-3 minutes on each side or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve hot with your favorite chutney or dip. The magic of these bhajis lies in their crispy exterior giving way to a soft, flavorful center, a texture contrast that’s irresistibly satisfying.

Tip: For an extra crunch, let the batter sit for 10 minutes before frying to allow the flours to absorb the moisture fully.

Yellow Squash and Peas Curry

This Yellow Squash and Peas Curry is a vibrant, comforting dish that brings a little warmth to your table with its creamy texture and aromatic spices.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 2 medium yellow squash, diced
• 1 cup frozen peas
• 1 cup coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, turmeric, cumin, coriander, and chili powder. Cook for 1 minute until fragrant.
3. Add the yellow squash and cook for 5 minutes, stirring occasionally, until slightly softened.
4. Mix in the frozen peas, coconut milk, salt, and sugar. Bring to a simmer and cook for 10 minutes, until the squash is tender and the sauce has thickened.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of sweet peas and creamy squash, all wrapped up in a fragrant, spiced coconut sauce that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Yellow Squash Chutney

This Yellow Squash Chutney is a vibrant, tangy condiment that brings a sweet and spicy kick to any meal, perfect for those who love to add a homemade touch to their dishes.

Ingredients

• 2 cups yellow squash, diced
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1/2 cup onion, finely chopped
• 1 tbsp ginger, grated
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. In a medium saucepan, combine the yellow squash, apple cider vinegar, brown sugar, onion, ginger, mustard seeds, red pepper flakes, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes, stirring occasionally, until the chutney has thickened.
3. Remove from heat and let cool to room temperature before serving. The chutney will continue to thicken as it cools.

This chutney stands out with its perfect balance of sweetness from the brown sugar and tanginess from the apple cider vinegar, making it an irresistible addition to cheeses and grilled meats.

Tip: For a smoother texture, blend the chutney after cooling, but if you prefer it chunky, skip this step.

Yellow Squash and Tomato Curry

Warm up your kitchen with this vibrant Yellow Squash and Tomato Curry, a dish that brings a cozy, spiced comfort to any dinner table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium yellow squash, sliced into 1/2-inch rounds
• 2 large tomatoes, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the yellow squash and tomatoes to the skillet, stirring to coat with the spices. Season with salt and black pepper.
4. Pour in the water, bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, until the squash is tender.
5. Remove from heat and stir in the chopped cilantro.

The magic of this curry lies in the tender squash soaking up all the aromatic spices, creating a dish that’s as flavorful as it is colorful.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Yellow Squash Poriyal (Dry Curry)

Yellow Squash Poriyal is a vibrant, spiced dry curry that brings a taste of South Indian cuisine to your table with minimal fuss and maximum flavor.

Ingredients

• 2 cups yellow squash, diced into 1/2-inch cubes
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 dried red chili, broken into pieces
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons grated coconut (fresh or frozen)
• 1 tablespoon chopped cilantro for garnish

Instructions

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and wait until they pop, about 30 seconds.
2. Add urad dal and dried red chili pieces. Sauté until the dal turns golden brown, about 1 minute.
3. Stir in asafoetida and turmeric powder, then immediately add the diced yellow squash and salt. Mix well to coat the squash with the spices.
4. Cover and cook on low heat for 10 minutes, stirring occasionally, until the squash is tender but still holds its shape.
5. Uncover, add grated coconut, and stir-fry for another 2 minutes to combine all the flavors.
6. Garnish with chopped cilantro before serving.

The magic of this dish lies in the quick sauté that locks in the squash’s natural sweetness, balanced by the earthy tones of turmeric and coconut.

Tip: For an extra crunch, toast the grated coconut lightly before adding it to the curry.

Yellow Squash Sambar (Lentil Stew with Vegetables)

Warm up your kitchen with this comforting Yellow Squash Sambar, a vibrant lentil stew that’s as nourishing as it is flavorful.

Ingredients

• 1 cup yellow lentils (toor dal)
• 2 medium yellow squash, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp sambar powder
• 1 tbsp tamarind paste
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the yellow lentils under cold water until the water runs clear. Cook in a pot with 3 cups of water and 1/2 tsp turmeric powder until soft, about 20 minutes. Mash lightly and set aside.
2. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, letting them pop for about 30 seconds.
3. Stir in the chopped onion and minced garlic, sautéing until the onion turns translucent, about 3 minutes.
4. Add the diced tomato, 1/2 tsp red chili powder, and 1 tbsp sambar powder, cooking for another 2 minutes until the tomato softens.
5. Mix in the diced yellow squash and cook for 5 minutes, stirring occasionally.
6. Pour in the cooked lentils, 1 tbsp tamarind paste, and salt to taste. Add water if needed to reach your desired consistency. Simmer for 10 minutes.
7. Garnish with fresh cilantro before serving.

This Yellow Squash Sambar stands out with its perfect balance of tangy tamarind and earthy lentils, creating a stew that’s both hearty and refreshing.

Tip: For an extra layer of flavor, toast the sambar powder in a dry pan for a minute before adding it to the dish.

Yellow Squash and Chickpea Curry

Warm up your kitchen with this vibrant Yellow Squash and Chickpea Curry, a dish that’s as nourishing as it is colorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium yellow squash, sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add yellow squash and cook for another 5 minutes, stirring occasionally.
4. Mix in chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low, cover, and let it cook for 15 minutes, until the squash is tender.
6. Garnish with chopped cilantro before serving.

The magic of this curry lies in the tender squash and creamy chickpeas, perfectly spiced for a comforting meal that’s ready in no time.

Tip: For an extra creamy texture, mash a few chickpeas before adding them to the skillet.

Yellow Squash and Spinach Dal

Warm up your kitchen with this vibrant Yellow Squash and Spinach Dal, a comforting dish that brings together the earthy flavors of lentils with the freshness of summer vegetables.

Ingredients

• 1 cup yellow lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 medium yellow squash, diced
• 2 cups fresh spinach, roughly chopped
• 1 tbsp lemon juice

Instructions

1. In a medium pot, combine the yellow lentils and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until lentils are tender.
2. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Stir in the cumin, turmeric, and salt, cooking for another minute until fragrant.
4. Add the yellow squash to the skillet, cooking for 5 minutes until just tender.
5. Fold in the spinach and cook for 2 minutes until wilted.
6. Once the lentils are done, mix them into the skillet with the vegetables. Stir in the lemon juice and cook for an additional 2 minutes to combine all the flavors.

This dal stands out with its bright lemon finish and the tender bite of yellow squash, making it a refreshing take on traditional lentil dishes.

Tip: For an extra layer of flavor, toast the cumin and turmeric in the skillet before adding the onions and garlic.

Yellow Squash and Eggplant Curry

This Yellow Squash and Eggplant Curry is a vibrant, comforting dish that brings a touch of warmth to any dinner table, perfect for those cozy nights in.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 small eggplant, cubed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Add the sliced yellow squash and cubed eggplant to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Pour in 1 can diced tomatoes with their juice and 1/2 cup vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the vegetables are tender.
5. Remove from heat and stir in 1/4 cup chopped fresh cilantro.

The magic of this curry lies in the way the spices meld with the sweetness of the squash and the earthiness of the eggplant, creating a dish that’s as flavorful as it is colorful.

Tip: For an extra creamy texture, stir in a splash of coconut milk just before serving.

Yellow Squash and Lentil Soup

Warm up your kitchen with this comforting Yellow Squash and Lentil Soup, a hearty blend that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 cup dried green lentils, rinsed
• 2 medium yellow squash, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground turmeric. Cook for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth and add 1 cup dried green lentils. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Add 2 medium diced yellow squash, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for another 10 minutes until the squash is tender.
5. Remove from heat and stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh cilantro.

The smoky cumin and bright lemon juice create a depth of flavor that makes this soup stand out, while the lentils and squash offer a satisfying texture.

Tip: For a creamier texture, blend half the soup before adding the lemon juice and cilantro.

Yellow Squash and Corn Curry

This Yellow Squash and Corn Curry is a vibrant, comforting dish that brings a little sweetness from the corn and a gentle heat from the curry, perfect for a weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium yellow squash, sliced into half-moons
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the yellow squash and corn, stirring to coat with the spices. Cook for 5 minutes, until the squash begins to soften.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the squash is tender.
5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the spice beautifully, while the lime juice adds a bright finish that makes this curry stand out.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Yellow Squash and Green Beans Stir Fry

This Yellow Squash and Green Beans Stir Fry is a vibrant, quick-to-make dish that brings a splash of color and a heap of flavor to your dinner table.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup green beans, trimmed and halved
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon honey

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add yellow squash and green beans to the skillet. Stir fry for 5 minutes until vegetables start to soften.
3. Add minced garlic, salt, and black pepper. Continue to stir fry for another 2 minutes until fragrant.
4. Drizzle soy sauce and honey over the vegetables. Stir well to coat and cook for an additional 2 minutes until everything is glazed and tender.

The magic of this dish lies in the sweet and savory glaze that clings to each piece of squash and green bean, making every bite a delightful contrast of textures.

Tip: For an extra crunch, toss in some toasted almonds right before serving.

Yellow Squash and Carrot Halwa (Dessert)

This Yellow Squash and Carrot Halwa is a delightful twist on the classic Indian dessert, blending the subtle sweetness of summer squash with the earthy tones of carrots for a uniquely comforting treat.

Ingredients

• 2 cups grated yellow squash
• 2 cups grated carrots
• 4 cups whole milk
• 1 cup sugar
• 4 tbsp ghee (clarified butter)
• 1/2 tsp cardamom powder
• 2 tbsp chopped nuts (almonds, pistachios) for garnish

Instructions

1. In a large pan, heat 2 tbsp ghee over medium heat. Add the grated yellow squash and carrots, sautéing for 5 minutes until they begin to soften.
2. Pour in the whole milk, stirring well to combine. Bring to a gentle boil, then reduce heat to simmer. Cook for 45 minutes, stirring occasionally, until the milk has mostly evaporated and the mixture thickens.
3. Add the sugar and remaining 2 tbsp ghee, stirring continuously for another 10 minutes until the halwa pulls away from the sides of the pan.
4. Sprinkle in the cardamom powder, mixing well to distribute the flavor evenly.
5. Remove from heat and garnish with chopped nuts before serving warm or at room temperature.

The magic of this halwa lies in its velvety texture and the way the squash lightens the richness of the carrots, creating a dessert that’s both indulgent and refreshing.

Tip: For an extra layer of flavor, toast the nuts in a dry pan before garnishing.

Yellow Squash and Paneer Curry

This Yellow Squash and Paneer Curry is a vibrant, comforting dish that brings together the mild sweetness of squash with the creamy richness of paneer, all simmered in a fragrant spice blend.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 2 medium yellow squashes, diced
• 1 cup paneer, cubed
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the turmeric, cumin, coriander, and chili powder, cooking for another minute until fragrant.
3. Add the yellow squash and paneer, stirring gently to coat with the spices. Cook for 5 minutes, allowing the squash to soften slightly.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes, or until the squash is tender and the sauce has thickened slightly.
5. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this curry lies in the contrast between the tender squash and the firm, creamy paneer, all enveloped in a warmly spiced coconut sauce.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Conclusion

We hope this roundup of 18 delicious Indian-style yellow squash recipes inspires your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for fellow food lovers. Happy cooking!

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