Romy Gill's Panch Phoron Squash
This recipe, from our good friend Romy Gill, is perfect for any type of squash. Panch phoron is one of the most wonderfully versatile and flavourful s...pice mixes there is. It is made using equal parts fennel, nigella, fenugreek, cumin, and black mustard seeds. β Read more This recipe, from our good friend Romy Gill, is perfect for any type of squash. Panch phoron is one of the most wonderfully versatile and flavourful spice mixes there is. It is made using equal parts fennel, nigella, fenugreek, cumin, and black mustard seeds. β

points
fibre
vegetables
spices

points
fibre
vegetables
spices
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NUTRITION PER SERVING (Read more)
Notes
This is a guest contribution from Romy Gill so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.

points
fibre
vegetables
spices
Ingredients
Method
1. 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.
2. Immediately add the sliced onions and continue to cook over a medium heat for 8β10 minutes, stirring occasionally, until the onions are light brown in colour.
3. Add the squash, chilli flakes, salt and turmeric, mix together and cook for 3 minutes.
4. Then add the garam masala along with the coconut milk and cook on the same medium heat for 8β10 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.
Notes
This is a guest contribution from Romy Gill so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.