18 Flavorful Yellow Squash Recipes Indian Style

Yellow squash is the unsung hero of summer veggies—mild, versatile, and ready to soak up bold Indian flavors! Whether you’re craving a quick weeknight curry, a crispy fritter, or a comforting stir-fry, these 18 vibrant recipes will turn this humble squash into something extraordinary. Get ready to spice up your dinner rotation with these irresistible Indian-inspired dishes that celebrate the best of the season. Let’s cook!

Yellow Squash and Potato Curry

This cozy Yellow Squash and Potato Curry is a weeknight hero—creamy, gently spiced, and packed with summer veggies that soak up all the flavors.

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp salt
• 1 (14-oz) can coconut milk
• 1 lb yellow squash, sliced into half-moons
• 1 lb Yukon Gold potatoes, cubed
• 1/4 cup chopped fresh cilantro

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic, ginger, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp cayenne (if using), and 1 1/2 tsp salt. Cook for 1 minute until fragrant.
2. Pour in the coconut milk and 1/2 cup water, scraping up any browned bits. Add the potatoes, cover, and simmer for 10 minutes.
3. Stir in the yellow squash and cook uncovered for another 8–10 minutes, until both veggies are tender.
4. Remove from heat and fold in the cilantro. Taste and adjust salt if needed.

The magic here? The potatoes thicken the curry naturally, while the squash stays just tender enough to melt into each bite. Serve with naan or rice for soaking up every last drop.

Tip: For extra depth, toast the cumin and turmeric in a dry skillet for 30 seconds before adding them to the pot.

Spicy Yellow Squash Stir-Fry

This vibrant stir-fry turns humble yellow squash into a zesty, crave-worthy side dish—ready in under 15 minutes!

Ingredients:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 tsp salt
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add yellow squash and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Push squash to one side of the skillet. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes to the empty space; sauté for 30 seconds until fragrant.
3. Toss everything together, then drizzle with 1 tbsp soy sauce, 1 tsp honey, and sprinkle with 1/4 tsp salt. Cook for 2 more minutes until squash is tender-crisp.
4. Garnish with 1 tbsp chopped cilantro (if using) and serve immediately.

The magic here? The honey caramelizes just enough to balance the heat—making each bite sweet, spicy, and totally addictive.

Tip: For extra crunch, toss in a handful of toasted sesame seeds right before serving.

Yellow Squash Lentil Stew

This Yellow Squash Lentil Stew is a cozy, veggie-packed hug in a bowl—creamy lentils, tender squash, and warm spices make it a weeknight winner.

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 1 cup dried green or brown lentils, rinsed
• 3 cups low-sodium vegetable broth
• 2 medium yellow squash, diced
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in the garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp turmeric; cook for 1 minute until fragrant.
2. Add the lentils and 3 cups broth, then bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
3. Stir in the yellow squash, diced tomatoes (with juices), 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10–12 minutes until squash is tender and lentils are creamy.
4. Remove from heat and stir in 1 tbsp lemon juice. Garnish with parsley.

The magic here? The lentils thicken the stew naturally, while the lemon brightens all those earthy spices. Tip: For extra richness, swirl in a spoonful of Greek yogurt before serving.

Indian-Style Stuffed Yellow Squash

These tender squash boats are packed with a fragrant, spiced potato filling—a comforting vegetarian dish that’s as vibrant as it is flavorful.

Ingredients

• 4 medium yellow squash (about 6 oz each), halved lengthwise
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1 large russet potato, boiled and mashed (about 1 cup)
• 1/4 cup chopped cilantro, plus extra for garnish
• 1/2 tsp salt
• 1 tbsp lemon juice

Instructions

1. Prep the squash: Scoop out the centers of the squash halves, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
2. Sauté the filling: Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, cumin seeds, turmeric, garam masala, and chili powder; cook for 30 seconds until fragrant. Add the chopped squash flesh and cook for 5 minutes until tender. Fold in mashed potato, cilantro, salt, and lemon juice. Remove from heat.
3. Stuff and bake: Preheat oven to 375°F. Divide filling among squash shells, packing gently. Arrange on a parchment-lined baking sheet and bake for 20 minutes until squash is fork-tender.

The cumin seeds and lemon juice add pops of brightness to the creamy filling, while the squash turns silky without losing its shape. Serve with yogurt for a cooling contrast!

Tip: For extra crunch, sprinkle the stuffed squash with breadcrumbs before baking.

Yellow Squash Coconut Curry

This vibrant, creamy curry lets summer squash shine with a fragrant coconut sauce—perfect for spooning over rice or scooping up with warm naan.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 4 medium yellow squash, sliced into 1/2-inch rounds
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium. Add diced onion and cook for 4 minutes, stirring occasionally, until softened. Stir in minced garlic, 1 tbsp grated ginger, 1 1/2 tsp turmeric, 1 tsp cumin, and 1/2 tsp red pepper flakes. Cook for 1 minute until fragrant.
2. Add yellow squash and toss to coat in the spices. Pour in coconut milk and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until squash is tender but still holds its shape.
3. Remove from heat. Stir in 1 tbsp lime juice and 1 tsp salt. Sprinkle with chopped cilantro before serving.

The coconut milk mellows the squash’s brightness while the turmeric gives it a golden glow—a dish as pretty as it is flavorful!

Tip: For extra richness, swirl in a spoonful of cashew butter with the coconut milk.

Yellow Squash and Chickpea Masala

This vibrant masala is a weeknight hero—earthy chickpeas and tender yellow squash soak up a fragrant tomato sauce spiced just right.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 medium yellow squash, halved and sliced 1/4-inch thick
• 1 (14.5-oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 cup chopped cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and 1 tbsp grated ginger; cook 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne, stirring to coat the onions. Pour in diced tomatoes (with juices) and 1/2 tsp salt, scraping up any browned bits.
3. Fold in chickpeas and yellow squash. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until squash is tender but not mushy.
4. Remove from heat and stir in chopped cilantro. Serve warm with rice or naan.

The magic here? The squash holds its shape beautifully, adding a buttery contrast to the spiced chickpeas. Tip: For extra depth, toast the cumin and coriander in a dry pan for 30 seconds before adding.

Yellow Squash Raita

This cooling, lightly spiced raita is a refreshing twist on the classic—creamy yogurt meets tender yellow squash for a side that’s perfect with grilled meats or spicy curries.

Ingredients

• 1 medium yellow squash, grated (about 1 cup)
• 1 cup plain whole-milk yogurt
• 1 tbsp fresh cilantro, finely chopped
• 1/2 tsp cumin seeds, toasted
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1 small garlic clove, minced

Instructions

1. In a small skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Remove from heat.
2. In a medium bowl, whisk the yogurt until smooth. Fold in the grated yellow squash, cilantro, toasted cumin seeds, salt, and black pepper.
3. Stir in the garlic-infused oil, making sure to scrape all the flavorful bits from the skillet. Chill for at least 30 minutes before serving.

The gentle crunch of squash and toasty cumin makes this raita stand out—it’s creamy with just the right bite. Tip: For extra texture, sprinkle with a pinch of crushed red pepper flakes before serving.

Yellow Squash Pakoras

These golden, crunchy pakoras are a fantastic way to use summer squash—lightly spiced, irresistibly crispy, and perfect for dipping in cool yogurt sauce.

Ingredients:

• 2 medium yellow squash, thinly sliced into 1/4-inch rounds
• 1 cup chickpea flour (gram flour)
• 1/4 cup rice flour
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup cold water
• 1 tbsp lemon juice
• Vegetable oil, for frying (about 2 cups)

Instructions:

1. In a large bowl, whisk together 1 cup chickpea flour, 1/4 cup rice flour, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp baking soda.
2. Gradually stir in 1/2 cup cold water and 1 tbsp lemon juice to form a thick, smooth batter (like pancake batter).
3. Heat 2 cups vegetable oil in a deep skillet to 350°F over medium heat. Line a plate with paper towels.
4. Dip yellow squash slices into the batter, shaking off excess, and fry in batches for 2–3 minutes per side until deep golden. Drain on the prepared plate.
5. Serve immediately with mint chutney or yogurt dip.

The rice flour gives these pakoras an extra-crisp texture that holds up beautifully against the tender squash—no soggy bites here!

Tip: Keep fried pakoras warm in a 200°F oven while you finish batches, but they’re best eaten right away for maximum crunch.

Yellow Squash and Tomato Sabzi

This vibrant, lightly spiced sabzi is a weeknight hero—ready in under 30 minutes and packed with summer garden flavors.

Ingredients:

• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Stir in 1/2 tsp turmeric, 1/2 tsp red chili flakes, 1/2 tsp salt, and 1/4 tsp sugar, then immediately add the yellow squash. Sauté for 5 minutes, stirring occasionally, until slightly softened.
3. Add the cherry tomatoes and cook for another 3–4 minutes, just until the tomatoes soften but still hold their shape.
4. Remove from heat and sprinkle with 1 tbsp fresh cilantro.

The magic here? The sugar balances the tomatoes’ acidity while the cumin seeds add a nutty crunch—no mushy veggies allowed!

Tip: For extra depth, swap cherry tomatoes for fire-roasted diced canned tomatoes (drained) in winter.

Yellow Squash Biryani

This fragrant, veggie-packed biryani lets summer squash shine with warm spices and fluffy basmati rice—perfect for a one-pot weeknight meal.

Ingredients

• 1 cup basmati rice, rinsed
• 2 medium yellow squash, diced (about 2 cups)
• 1 small yellow onion, thinly sliced
• 2 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 green cardamom pods, lightly crushed
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 3/4 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat 2 tbsp ghee in a deep skillet over medium. Add 1 tsp cumin seeds, 1 cinnamon stick, and 2 cardamom pods; toast 30 seconds until fragrant.
2. Add sliced onion; cook 3 minutes until soft. Stir in 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt.
3. Add diced squash and rinsed rice; stir gently to coat. Pour in 1 3/4 cups water, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes (no peeking!).
4. Turn off heat; let sit covered 5 minutes. Fluff with a fork, discard whole spices, and garnish with cilantro.

The squash stays tender but never mushy, and the whole spices perfume every bite without overpowering. Tip: For extra richness, stir in a pat of butter before serving.

Yellow Squash and Spinach Curry

This vibrant Yellow Squash and Spinach Curry is a cozy, veggie-packed dish that comes together in under 30 minutes—perfect for busy weeknights!

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1 tsp sugar
• 2 medium yellow squash, sliced into half-moons
• 3 cups fresh baby spinach
• Fresh cilantro, for garnish

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced yellow onion and cook for 3–4 minutes until softened. Stir in 3 cloves minced garlic and 1 tbsp grated ginger; cook for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne pepper (if using), stirring for 30 seconds to toast the spices. Pour in 1 can coconut milk, 1/2 cup vegetable broth, 1 tbsp lime juice, 1 tsp salt, and 1 tsp sugar. Bring to a gentle simmer.
3. Add sliced yellow squash and cook for 6–8 minutes, stirring occasionally, until just tender. Fold in 3 cups spinach and cook for 1–2 minutes until wilted.
4. Garnish with fresh cilantro and serve warm over rice or with naan.

The creamy coconut broth and earthy turmeric make this curry feel indulgent, while the squash keeps it light and fresh—a winning balance!

Tip: For extra richness, stir in a spoonful of plain yogurt just before serving.

Yellow Squash and Paneer Stir-Fry

This vibrant stir-fry combines tender yellow squash with crispy paneer for a quick, veggie-packed meal that’s ready in under 20 minutes!

Ingredients:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 8 oz paneer, cubed
• 2 tbsp olive oil, divided
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp red chili flakes
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add paneer cubes and cook for 3–4 minutes, turning occasionally, until golden. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add cumin seeds and let sizzle for 10 seconds. Stir in yellow squash, turmeric, red chili flakes, and salt. Cook for 5–6 minutes, stirring occasionally, until squash is tender but still slightly crisp.
3. Return paneer to the skillet, drizzle with lemon juice, and toss gently. Garnish with cilantro and serve warm.

The contrast of creamy paneer and snappy squash, brightened by lemon and warm spices, makes this dish a standout weeknight win.

Tip: For extra crunch, swap half the squash with zucchini or add a handful of bell peppers.

Yellow Squash and Moong Dal

This comforting one-pot dish blends tender yellow squash with creamy moong dal for a wholesome, lightly spiced meal that comes together in under 30 minutes.

Ingredients:

• 1 cup split yellow moong dal (rinsed)
• 2 medium yellow squash, diced (about 2 cups)
• 1 tbsp coconut oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp red chili flakes
• 3 cups water
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Stir in the onion and garlic, cooking for 3 minutes until softened.
2. Add 1 tsp turmeric and 1/2 tsp chili flakes, stirring for 30 seconds to bloom the spices. Pour in 3 cups water and the rinsed moong dal. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes, stirring occasionally.
3. Add the yellow squash and 1 tsp salt. Simmer for another 5-7 minutes until the squash is tender but still holds its shape.
4. Remove from heat and stir in 1 tbsp lemon juice. Garnish with cilantro before serving.

The magic here is in the texture—velvety dal contrasts with the squash’s slight crunch, while lemon brightens every bite.

Tip: For extra richness, swirl in a spoonful of ghee at the end.

Yellow Squash and Cumin Tadka

This vibrant, spiced squash dish comes together in minutes but packs a punch of warm, toasty flavor—perfect for busy weeknights when you want something fresh and satisfying.

Ingredients:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp red chili flakes
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 tsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the sliced squash in a single layer. Sprinkle with 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp red chili flakes. Sauté for 5–6 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
3. Remove from heat. Drizzle with 1 tsp lemon juice and toss with 1 tbsp cilantro.

The magic here is in the cumin tadka—those toasted seeds infuse the squash with an earthy depth that balances its natural sweetness. Serve warm with flatbread or as a side to grilled meats.

Tip: For extra crunch, leave the squash skin on and don’t overcrowd the pan—this keeps the slices from steaming instead of searing.

Yellow Squash and Fenugreek Curry

This vibrant, lightly spiced curry lets tender yellow squash shine alongside earthy fenugreek—perfect for a quick weeknight meal with a side of basmati rice.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili flakes
• 1 lb yellow squash, sliced into 1/2-inch rounds
• 1 cup fresh fenugreek leaves (or 2 tbsp dried)
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup water

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium heat. Add 1 small yellow onion and sauté for 3 minutes until translucent. Stir in 3 cloves garlic, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp chili flakes; cook for 1 minute until fragrant.
2. Add yellow squash and toss to coat in spices. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Fold in 1 cup fenugreek leaves, then pour in 1/2 cup coconut milk, 1 tsp salt, 1/2 tsp sugar, and 1/4 cup water. Simmer uncovered for 8–10 minutes, until squash is tender but not mushy and sauce thickens slightly.

The fenugreek adds a subtly bitter depth that balances the squash’s sweetness—don’t skip it! Serve with a squeeze of lemon for brightness.

Tip: Fresh fenugreek leaves can be found at Indian grocery stores; if using dried, soak them in warm water for 10 minutes first.

Yellow Squash and Turmeric Rice

This vibrant, golden-hued rice dish is a sunny sidekick to any meal—packed with tender squash and warm turmeric spice.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 cups vegetable broth
• 2 medium yellow squash, diced (about 2 cups)
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until softened.
2. Stir in the rice, 1 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium-high. Add the yellow squash and cook for 5–6 minutes, stirring occasionally, until lightly browned but still tender-crisp.
5. Fluff the rice with a fork, then gently fold in the squash and 1 tbsp lemon juice. Garnish with parsley before serving.

The turmeric not only gives the rice its gorgeous color but also a subtle earthy depth that pairs perfectly with the squash’s sweetness. A squeeze of lemon brightens every bite!

Tip: For extra richness, stir in a pat of butter or a drizzle of coconut milk just before serving.

Yellow Squash and Coriander Chutney

Bright, tangy, and packed with fresh flavors, this chutney is the perfect way to use up summer squash while adding a zesty kick to grilled meats or sandwiches.

Ingredients:

• 2 medium yellow squash, diced (about 2 cups)
• 1 cup fresh coriander (cilantro) leaves, packed
• 1 small jalapeño, seeded and chopped
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp cumin
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the yellow squash and cook for 5–6 minutes, stirring occasionally, until softened but still slightly crisp.
2. Transfer the squash to a food processor. Add coriander, jalapeño, garlic, lime juice, honey, cumin, and salt. Pulse until finely chopped but not puréed—you want a slightly chunky texture.
3. Taste and adjust salt or lime juice if needed. Let sit for 10 minutes to allow flavors to meld before serving.

The magic here is the balance of sweet squash and peppery coriander, with just enough heat from the jalapeño to keep things interesting. It’s fantastic as a condiment or even tossed with warm pasta for a quick meal.

Tip: For a smoother chutney, blend a little longer, or add a splash of water if needed.

Yellow Squash and Mustard Seed Fry

This simple yet vibrant stir-fry lets yellow squash shine with a punchy mustard seed kick—perfect for a quick weeknight side that’s anything but boring.

Ingredients

• 2 medium yellow squash, sliced into ¼-inch rounds
• 2 tbsp olive oil
• 1 tsp black mustard seeds
• ½ tsp ground turmeric
• ½ tsp kosher salt
• 1 tbsp fresh lemon juice
• 2 tbsp chopped cilantro (optional, for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add mustard seeds and cook for 30 seconds, shaking the pan, until they start to pop.
2. Add yellow squash and stir to coat in the oil. Sprinkle with turmeric and salt, then cook undisturbed for 2 minutes to lightly char one side.
3. Toss squash and continue cooking for another 3–4 minutes, stirring occasionally, until tender but still slightly crisp.
4. Remove from heat, drizzle with lemon juice, and garnish with cilantro if using.

The mustard seeds add a nutty crunch, while the turmeric turns the squash golden—a feast for the eyes and palate. Tip: For extra depth, swap lemon juice with a splash of apple cider vinegar.

Conclusion

With 18 vibrant Indian-style yellow squash recipes, this roundup is your ticket to delicious, wholesome meals! Whether you’re craving comfort or spice, there’s something here for every home cook. Give these dishes a try, and don’t forget to share your favorites in the comments. Loved the recipes? Pin this article to spread the flavor love on Pinterest—happy cooking!