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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...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.

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.

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?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 2

Metric Imperial

rapeseed oil

fennel seeds

nigella seeds

fenugreek

cumin seeds

mustard seeds

brown

garlic cloves

grated

white onion

finely sliced

butternut squash

peeled and 4cm cubed

red chilli flakes

turmeric powder

garam masala

coconut milk

Share ingredients

Ingredients

Serves 2

Metric Imperial

rapeseed oil

fennel seeds

nigella seeds

fenugreek

cumin seeds

mustard seeds

brown

garlic cloves

grated

white onion

finely sliced

butternut squash

peeled and 4cm cubed

red chilli flakes

turmeric powder

garam masala

coconut milk

Share ingredients

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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