Ingredients

Steps

• Heat oil in a large non-stick pan over medium heat and fry asafoetida, bay leaf, panch phoran, and chillies for 2 minutes.
• Add onion and fry for 3 minutes until softened and golden-brown.
• Stir in ground turmeric, cumin, coriander, salt, sugar, and ginger paste with a splash of water and cook for 2 minutes.
• Add butternut squash and 200ml boiling water, bring to a boil, then cover and simmer for 15 minutes until tender.
• Stir in chickpeas, garam masala, fennel seeds, and extra water if needed, then cook for 2 minutes and serve.