BENGALI BUTTERNUT SQUASH
This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran. This recipe serves four.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
- Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1 to 2 minutes, or until warmed through. Serve immediately.;
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Kuheltey Mariam
[email protected]I can't wait to try this recipe! It looks so delicious.
Linda Chanakira
[email protected]This recipe is a great way to use up leftover butternut squash.
Roxie Sinesh
[email protected]I love how this dish can be made ahead of time. It's perfect for busy weeknights.
Robert Debibar
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and flavorful meal.
Johnnae Sanders
[email protected]I didn't have any jaggery on hand, so I used brown sugar instead. It was still delicious.
Senwedi Samuel
[email protected]I'm allergic to nuts, so I substituted the almonds with sunflower seeds. It worked out great!
MD Hassin
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This dish is a great option.
parmida faramarzi
[email protected]I'm always looking for new ways to cook butternut squash, and this recipe definitely fits the bill. It's a great way to change things up.
Faruk Sheikh
[email protected]I served this dish with rice and it was a hit! Everyone loved it.
Gaige Keep
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too!
Real Vybz
[email protected]The instructions were clear and easy to follow. I didn't have any trouble making this dish.
chris allgood
[email protected]I would have liked the dish to be a bit spicier. I added some extra chili powder to taste.
Mu Nna
[email protected]I was impressed with how well the butternut squash held its shape during cooking. It was still firm enough to hold its own against the other ingredients.
Andrew Sam
[email protected]This recipe is a keeper! I'll definitely be making it again.
Heather-Jean Vandenberg
[email protected]I loved the unique flavor of this dish. The combination of spices was perfect.
Maberi Sharif
[email protected]This dish was easy to make and absolutely delicious.
Troy Sublett
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The squash was cooked perfectly, and the spices were well-balanced.
Anik Chakraborty
[email protected]This Bengali butternut squash recipe was a delightful journey into the flavors of India. The blend of spices, the creamy texture of the squash, and the hint of sweetness from the jaggery created a dish that was both comforting and exciting.