Discover
My Ingredients
AI Chef
Meal Planner
Saved Recipes
Settings

Loading recipe…Loading recipe…

Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

Discover recipes AI Chef My Ingredients Meal Planner Create a free account Settings

Bengali Panch Phoron Squash And Chickpea Skillet · Cooking Culmination

Discover / Bengali Inspired

Editorial sample recipeBengali InspiredbeginnerVeganVegetarianGluten-FreeHalal

Bengali Panch Phoron Squash And Chickpea Skillet

Name: Bengali Panch Phoron Squash And Chickpea Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali Inspired
Ingredients: 500 g Butternut squash, peeled and diced into 2cm cubes; 400 g Cooked chickpeas, drained and rinsed; 1 tbsp Panch Phoron spice blend, equal parts cumin, fennel, nigella, fenugreek, mustard seed; 2 tbsp Vegetable oil; 0.5 tsp Turmeric powder; 0.5 tsp Red chili powder; 1 tsp Salt; 0.5 tsp Sugar

Sweet butternut squash and tender chickpeas simmered in a light pan gravy tempered with Bengali five-spice.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Bengali Panch Phoron Squash And Chickpea Skillet

AI illustration

Ingredients

Servings

500 g Butternut squashpeeled and diced into 2cm cubes
400 g Cooked chickpeasdrained and rinsed
1 tbsp Panch Phoron spice blendequal parts cumin, fennel, nigella, fenugreek, mustard seed
2 tbsp Vegetable oil
½ tsp Turmeric powder
½ tsp Red chili powder
1 tsp Salt
½ tsp Sugar

Allergen information

No common allergens were identified from the ingredient list.

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Chachchari Simmering

Braising vegetables with minimal liquid until moisture reduces into a flavorful spice glaze clinging to ingredients.

Instructions

Step 1: Heat vegetable oil in a large skillet over medium heat until shimmering.
Step 2: Add the Panch Phoron spice mixture and bloom for 30 seconds until fennel and mustard seeds pop.
Step 3: Add diced squash, turmeric powder, red chili powder, and salt; stir well to coat squash.

Step 4: Cook uncovered for 5 minutes, stirring occasionally until squash edges are lightly caramelized.

Step 5: Add drained chickpeas, sugar, and 120 ml water to the skillet.

Step 6: Reduce heat to medium-low, cover pan, and simmer for 12 minutes until squash is tender.

Step 7: Gently crush a few pieces of squash with the back of a spoon to create a light glaze.

Step 8: Remove from heat and let rest 2 minutes before serving.

Cooking tips

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.