Loading Video...
Recipe courtesy of Anjum Anand

Bengali Butternut Squash

This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran. This recipe serves four.
  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3 tablespoons vegetable oil

Large pinch ground asafoetida*

1 bay leaf

1/2 teaspoon panch phoran*

1 to 2 mild dried red chiles

1 small onion, chopped

1/2 teaspoon ground turmeric

2 teaspoons ground cumin

1 heaped teaspoon ground coriander

Kosher salt

Sugar

2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)

1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes

1 cup boiling water

8 ounces canned chickpeas, drained and rinsed

1 teaspoon ground garam masala

1 teaspoon ground fennel seeds

Directions

  1. 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. 
  2. Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown. 
  3. 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. 
  4. 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. 
  5. 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.;

Cook’s Note

*Can be found at specialty Asian or Indian markets. A blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds, available from Asian supermarkets, also known as Bengali five-spice.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.