Bengali Inspired · beginner
Bengali Panch Phoron Squash And Chickpea Skillet
Sweet butternut squash and tender chickpeas simmered in a light pan gravy tempered with Bengali five-spice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet over medium heat until shimmering.
- 02
Add the Panch Phoron spice mixture and bloom for 30 seconds until fennel and mustard seeds pop.
- 03
Add diced squash, turmeric powder, red chili powder, and salt; stir well to coat squash.
- 04
Cook uncovered for 5 minutes, stirring occasionally until squash edges are lightly caramelized.
- 05
Add drained chickpeas, sugar, and 120 ml water to the skillet.
- 06
Reduce heat to medium-low, cover pan, and simmer for 12 minutes until squash is tender.
- 07
Gently crush a few pieces of squash with the back of a spoon to create a light glaze.
- 08
Remove from heat and let rest 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Chachchari Simmering
Braising vegetables with minimal liquid until moisture reduces into a flavorful spice glaze clinging to ingredients.
Notes from the kitchen
- Do not let fenugreek seeds in the Panch Phoron burn or they will turn the dish bitter.
- Squash cubes should be uniform to ensure equal cooking time.
- Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
