Thursday, 7 October 2010

Bengali Spiced Squash (with or without paneer)

So, I'm really not a fan of the various squashes. I'm very bored of roasted squash, and soups, and I'm not keen on them in risotto, and then I found this, added paneer for protein and voila, squash even Godpapa will eat with pleasure. It's adapted from an Anjum Anand recipe.


Peel and deseed your squash - I think we had 2 little Harliequin squash. Cut into chunks.

This takes longer than most of the rest of the cooking.

If using paneer, cube a pack and shllow fry in oil til mostly browned/crisp on most sides.

Add half a teaspoon fenugreek seeds, or a teaspoon Bengali "panch phoron" (5 spice, but NOT Chinese one)

Add half teaspoon turmeric powder , half a teaspoon of coriander powder and a pinch of chilli powder if liked. Add half a teaspoon of salt, or to taste. Cooking the spices will take less than a minute.

Now add your cubes of squash and 150ml hot water (hello Quick Cup!) and stir well.

Bring to boil, lower heat and simmer for 10-13 mins.

Uncover and add 1 tsp caster sugar and if you only used fenugreek earlier, then add a teaspoon of well pounded fennel seeds now too. Grind some black pepper on, and sprinkle on half a teaspoon of dried mango powder.

Cook a few mins more uncovered until it is dry and squash is slightly raggedy looking.

Serve with naan.

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