Indian 4.5
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Romy Gill's Panch Phoron Squash

This recipe, from our good friend Romy Gill, is perfect for any type of squash. Panch phoron is one of the most wonderfully versatile and flavourful s...pice mixes there is. It is made using equal parts fennel, nigella, fenugreek, cumin, and black mustard seeds.
​ Read more This recipe, from our good friend Romy Gill, is perfect for any type of squash. Panch phoron is one of the most wonderfully versatile and flavourful spice mixes there is. It is made using equal parts fennel, nigella, fenugreek, cumin, and black mustard seeds.
​

Why is this healthy?
Plant
points
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Vegan Pescatarian Vegetarian
Contains
Ingredients
Serves 2
Metric Imperial
rapeseed oil
nigella seeds
mustard seeds
brown
garlic cloves
grated
white onion
finely sliced
butternut squash
peeled and 4cm cubed
red chilli flakes
garam masala
coconut milk

Ingredients

Serves 2
Metric Imperial
rapeseed oil
nigella seeds
mustard seeds
brown
garlic cloves
grated
white onion
finely sliced
butternut squash
peeled and 4cm cubed
red chilli flakes
garam masala
coconut milk

Method

1. Place a pan over a medium heat and add the rapeseed oil. Once hot, add the panch phoron and as soon as the seeds start to sizzle, add the garlic and then cook for 1 minute.

2. Immediately add the sliced onions and continue to cook over a medium heat for 8–10 minutes, stirring occasionally, until the onions are light brown in colour.

3. Add the squash, chilli flakes, salt and turmeric, mix together and cook for 3 minutes.

4. Then add the garam masala along with the coconut milk and cook on the same medium heat for 8–10 minutes or until the vegetables are tender. Be sure to stir occasionally. Once cooked, remove from the heat and serve with any flatbread or rice.

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