Courgette Sabzi

Comes together in no time and flavoured with classic Indian spices- asafoetida, panch phoron and a bit of heat from the chilli flakes. Panch phoron is a traditional Bengali spice blend. If you can't buy it, we've given the method below of how to make your own. This is delicious served with flatbreads, or as a side with curry.

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Ingredients

cumin seeds 2 tsp
nigella seeds 2 tsp
black mustard seeds 2 tsp
fennel seeds 2 tsp
courgette 4 (diced)
asafoetida ½ tsp
chilli flakes 2 tsp
ground turmeric 1 tsp
double cream 50 ml
basmati microwave rice 500 g

Method

Make panch phoron

Combine 2 tsp fenugreek seeds, cumin seeds, nigella seeds, black mustard seeds and fennel seeds and transfer to an airtight container. If you can't get fenugreek seeds you can replace them with equal parts yellow mustard seeds and *fennel seeds** (this is not exactly the same flavour profile).

Prep the dish

Dice the courgette into 2cm pieces.
Heat a dash of oil in a frying over medium heat. Add 1tsp panch phoron and fry for 30 seconds.
Add the asafoetida and stir, then add the chilli flakes, courgettes and cook for 3 minutes. Add the turmeric and season to taste with salt. Combine well so that courgettes are covered in spices.
Meanwhile, cook the rice according to the packet instructions.
Stir in the cream and cook for 2-3 minutes. Remove from the heat and enjoy while hot.

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