Kashmiri Style Al Rogan Josh Recipe- Pumpkin In Red Curry
It is a delicious flavourful pumpkin curry that comes from Kashmir origin. A veg version of the signature dish of kashmir which is nothing but Mutton rogan josh. You can serve it along with steamed rice and kachumber salad by the side to make it a complete meal.
Al Rogan Josh is a delicious flavourful pumpkin curry that comes from Kashmir origin. It is the veg version of the signature dish of Kashmir, where the name is derived from Persian words in which Rogan means oil and Josh mean Intense heat. Kashmiri Al Rogan Josh is an integral part of the lavish spread in Kashmiri Pandit homes.
If you like this recipe, you can also try other Kashmiri recipe such as :
- 500 grams Kaddu (Parangikai/ Pumpkin)
- 1/2 cup Curd (Dahi / Yogurt) Whole spices
- 2 Cardamom (Elaichi) Pods/Seeds , crushed
- 2 Black cardamom (Badi Elaichi)
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 1 teaspoon Whole Black Peppercorns , crushed
- 1 teaspoon Fennel Powder
- 1/2 teaspoon Asafoetida (hing)
- 2 teaspoons Kashmiri red chilli powder
- 1/2 inch Ratan jot (alkanet) , infuse it in heated oil
- Salt , to taste
- Mustard oil , as required
How to make Kashmiri Style Al Rogan Josh Recipe- Pumpkin In Red Curry
To begin making the Al Rogan Josh recipe, wash and peel and cut pumpkin into medium size pieces and keep aside.
Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.
Immediately add chopped pumpkin, green chilies and mix well. Fry on medium to high flames stirring occasionally.
Now add asafoetida and stir well. In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.
Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.
Adjust salt as needed. Now add Ratanjot / root infused in oil in the pumpkin and cook till the vegetable is soft and tender.
Garnish with fresh coriander and serve hot.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'