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Panch phoron squash

This recipe is perfect for any type of squash. Panch phoron is one of the most wonderfully versatile and flavourful spice mixes there is.

Serves 2

5 tsp rapeseed oil

1 tsp panch phoron, (equal quantity of fennel, nigella, fenugreek, cumin and black mustard seeds)
4 large cloves of garlic, grated

100g white onion, thinly sliced

1 medium-sized squash or pumpkin, peeled and cut into 4cm cubes

1–2 tsp chilli flakes
Salt, to taste 
1 tsp ground turmeric 
2 tsp garam masala

300ml coconut milk

Place a pan over a medium heat and add the rapeseed oil. Once hot, add the panch phoron and as soon as the seeds start to sizzle, add the garlic and then cook for 1 minute. Immediately add the sliced onions and continue to cook over a medium heat for 8–10 minutes, stirring occasionally, until the onions are light brown in colour.


Add the squash, chilli flakes, salt and turmeric, mix together and cook for 3 minutes. Then add the garam masala along with the coconut milk and cook on the same medium heat for 8–10 minutes or until the vegetables are tender. Be sure to stir occasionally. Once cooked, remove from the heat and serve with any flatbread or rice.




> Butter chicken

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