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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Bengali Five-Spice Roasted Squash with Carrots and Pumpkin Seeds

Introduction

I make so many versions of roasted squash – this one with a garlic, ginger and Bengali five-spice crust is a new favourite. You can find panch phoron (literally ‘five-spice’) in larger supermarkets in the spice aisle or in the Asian food aisle – it’s a lovely aromatic mixture of fenugreek, black cumin, nigella, mustard and fennel seeds – easy to make up yourself in equal quantities, but I usually buy a packet of ready-mixed.

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Ingredients

squash, cut into 3cm wedges
carrots, peeled and halved (purple are nice if available)
red onion, cut into eighths
garlic, grated
ginger, grated
Greek yogurt
lemon, juice only
pumpkin seeds
Storecupboard:
panch phoron, or ½ teaspoon each of nigella, mustard, fennel, black cumin and fenugreek seeds – or use what you have to hand
neutral or olive oil
mild chilli powder
sea salt flakes

Preview

This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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