"a Bengali dish with green acorn squash. Substitute with any squash. This recipe uses Panch Phoron (Five Spices: fenugreek seeds, cumin seeds, nigella seeds, celery seeds, fennel seeds) and can be made ahead of time. It is used in a variety of Bengali dishes."
Green Acorn Squash Curry
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Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 chopped green acorn squash
- 1 chopped potato
- 1 bay leaf
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- 2 whole red chillies
- 1/2 teaspoon sugar
- 2 teaspoon turmeric
- salt
- 1 tablespoon finely grated ginger
- 1 teaspoon powder red chili
- 2 tablespoon mustard oil
- 1 teaspoon ghee
- 1 teaspoon powder garam masala
Method
Step 1
In 2 tbsp oil, fry potatoes till golden. Keep aside.
Step 2
In remaining oil, sauté bay leaf, cumin seeds, whole red chilies, mustard seeds, celery seeds, fenugreek seeds, nigella seeds, fennel seeds. Add chopped squash and sautéed potatoes.
Step 3
Season with salt, turmeric, red chili powder, sugar, ginger and add 1 cup water. Cook till done.
Step 4
Sprinkle garam masala powder and ghee. Serve.