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bengali butternut squash and chickpeas garbanzos


this recipe by anjum anand caught my eye. a vegetarian curry is made with butternut squash, chickpeas and the bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as bengali five-spice). i had most the ingredients so i was able to put it together quickly and easily. i did tweak to make the recipe work for us. serve as a side or main over rice.


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  1. Heat the oil in a large non-stick pan over a medium heat
  2. Add bay leaf
  3. Panch phoran and chillies and fry for 1-2 minutes
  4. Stirring well to combine
  5. Add the onion
  6. Stir to coat in the spices
  7. And fry for 4 minutes
  8. Or until softened and golden-brown
  9. Add the ground turmeric
  10. Cumin and coriander
  11. The salt
  12. Sugar and ginger and stir well
  13. Add a 1 / 2 of water
  14. Stir and cook for a further 1-2 minutes
  15. Add the butternut squash pieces and 1 / 2 - 1 cup boiling water
  16. Bring the mixture to the boil
  17. Then reduce the heat to a simmer
  18. Cover the pan with a lid and simmer for 10-15 minutes
  19. Or until the butternut squash is tender
  20. Add the chickpeas
  21. Ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose
  22. Add more salt and sugar
  23. If you like
  24. To taste
  25. Stir well and continue to cook for 1-2 minutes
  26. Or until warmed through
  27. Serve immediately

Step 11

Total Time in Minute 40

Ingredients Count 16

cooking bengali butternut squash and chickpeas garbanzos

See More Relate Photo


Vegetable oil

Bay leaf

Panch phoron

Dried mild red chili peppers


Ground turmeric

Ground cumin

Ground coriander




Butternut squash

Boiling water


Garam masala

Fennel seed

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