Indian Spiced Roasted Marrow with Yoghurt and Herbs
Marrow doesn’t have much of a reputation, but roasting it hot with the right spices turns it into something far more interesting. This version gets a mix of Indian spices, garlic and ginger, so the edges blister and the centres stay soft. It sits on salted yoghurt for contrast and gets finished with herbs, spring onions and pomegranate. A good way to use up any courgettes or marrows that have grown a bit out of hand in the veg patch, and a simple dish that feels more substantial than you expect.
Indian Spiced Roasted Marrow with Yoghurt and Herbs
Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate
Ingredients
- 700 g marrow peeled deseeded and cut into ½ cm slices
- 3 tbsp neutral oil
- 1.5 tsp black mustard seeds
- 2 tsp cumin
- 2 tsp ground coriander
- 3 tsp garam masala
- ½ tsp turmeric
- 1 tsp Deggi or Kashmiri chilli powder
- 2 garlic cloves finely grated
- 2.5 cm piece ginger finely grated
- Salt
- Juice of ½ lemon
- 300 g thick Greek or natural yoghurt
- ½ small bunch coriander chopped
- Spring onions
- Pomegranate
- Nigella seeds or toasted cumin seeds optional
Instructions
- Preheat the oven to 210°C or 190°C fan.
- Mix the oil with the mustard seeds, cumin, ground coriander, garam masala, turmeric, chilli powder, garlic, ginger and a generous pinch of salt.
- Toss the marrow in the spiced oil until coated then spread in a single layer on a large roasting tray.
- Roast for 35 to 40 minutes turning halfway until golden and lightly blistered at the edges. Squeeze over the lemon juice and toss gently.
- Spoon the yoghurt onto a wide plate and season with a little salt. Pile the hot roasted marrow on top.
- Scatter with coriander, spring onions, pomegranate and a pinch of nigella seeds or toasted cumin.
Nutrition Facts
Calories
235Fat
17 gSugar
8 gProtein
7 gCarbs
14 gApproximate values per serving
Ingredients and sourcing tips
Marrow or oversized courgettes
Marrow works well because it softens quickly and absorbs spices easily. If you are using large courgettes, keep the slices fairly thick so they hold their shape when roasted.
Greek or natural yoghurt
Use a thick yoghurt so it stays in place under the warm marrow.
Fresh ginger and garlic
Finely grated ginger and garlic cling to the marrow as it roasts and add depth without dominating the yoghurt.
Pomegranate and herbs
These bring freshness and texture, so the dish feels lighter. If pomegranate is not available, a squeeze of lemon or lime at the end works well.
Variations and dietary swaps
Vegetable swaps
Aubergine, squash and cauliflower work with the same spice mix. Adjust the roasting time so the edges caramelise without collapsing.
Heat levels
Increase the chilli powder for more warmth or use mild chilli powder for a softer finish. A little fresh green chilli sprinkled at the end works if you want the heat to stay bright.
Kitchen notes
Tips and pitfalls to avoid
Spread the marrow out well so it colours instead of steaming. If the tray is crowded, the slices stay pale and soft instead of caramelising. Mix the spices into the oil before coating the marrow so the flavours distribute evenly.
Timing and texture cues
The marrow is ready when the edges blister, the centres are tender and the spices darken slightly. It should lift off the tray without sticking. Add the lemon only at the end so it stays bright.
Storage and make ahead
Roast the marrow up to a day ahead and reheat it in a hot oven for five minutes. Assemble the dish just before serving so the yoghurt stays cool and the herbs stay fresh.
Serving suggestions
How to serve
Serve the marrow hot on top of the cool yoghurt so the contrast shows. A scattering of herbs and pomegranate gives the dish freshness and colour.
Drinks to pair
A crisp white wine such as Sauvignon Blanc or a cold lager works well with the spices. For a non alcoholic option, chilled sparkling water with lemon is clean enough not to compete.
