Old Delhi-style butter chicken
Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world
Squash & cabbage sabzi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main or 4 as a side
Skip to ingredients
- 2 tbsp sunflower oil
- 1 tsp nigella seeds
- thumb-sized piece gingergrated
- 2 garlic clovesgrated
- 200g pumpkinor butternut squash, peeled and chopped into 1-2cm cubes
- 200g cabbagechopped (sweetheart or pointed cabbage works well)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilliflakes
- 2 tsp lime juice
- dhalchutney and rice or roti to serve (optional)
Nutrition: Per serving (4)
- kcal99
- fat6g
- saturates1g
- carbs7g
- sugars4g
- fibre3g
- protein2g
- salt1.3g
Method
step 1
Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
step 2
After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.
