Rege Batchu’s Butternut Squash Sabji

METHOD

STEP 1

Peel the butternut squash and cut it in half lengthways. Scoop out the seeds with a spoon. Lay each half cut-side down, and chop into rough 2cm x 3cm chunks.

STEP 2

Heat the oil in a large, wide, heavy-based pan that has a lid, over a medium heat. Add the cumin seeds, fenugreek seeds and chopped garlic. Fry for around 30 seconds, stirring, until fragrant and the garlic starts to turn pale gold. (Try not to let the garlic brown; lower the heat slightly if it does).

STEP 3

Add the butternut squash chunks, green chillies and two-thirds of the onions to the pan. Stir gently to coat in the spiced oil (taking care not to press down or mash the squash). Cook uncovered over medium heat for 5 to 7 minutes, stirring occasionally with a wooden spoon. The squash will start to soften slightly, but should still hold its shape.

STEP 4

Add the turmeric, ground coriander, cumin, salt and the remaining one-third of the onions. Stir well to coat everything evenly. Cover with a lid and cook over low-to-medium heat for 5 minutes. Stir, then cover again and cook for a further 5 minutes, until the squash softens. To test the squash, gently press a chunk with the back of a spoon. It should give easily under light pressure but still hold its shape. If not quite there, cook for another 2 to 3 minutes, and check again.

STEP 5

Add the garam masala and fresh coriander. Gently stir to combine, taking care not to break up the squash. Half-cover with the lid and turn off the heat. Let the sabji rest for 1–2 minutes. (For a little extra heat, drop in the whole green chillies and an extra pinch of garam masala, before resting).

STEP 6

Serve immediately, perhaps with roti or paratha, alongside yoghurt and achaar.