Kashmiri Style Al Rogan Josh (Pumpkin in Red Curry)
Description:
Al Rogan Josh is a flavorful, aromatic pumpkin curry that originates from Kashmir. This vegetarian version of the signature Kashmiri dish derives its name from Persian words where “Rogan” means oil and “Josh” refers to intense heat. It is a staple in Kashmiri Pandit homes and is often part of the elaborate traditional meals.
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Ingredients:
- 500 grams Kaddu (Pumpkin)
- 1/2 cup Curd (Yogurt)
- 2 Cardamom Pods (Elaichi), crushed
- 2 Black Cardamom Pods (Badi Elaichi)
- 4 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- 1 Bay Leaf (Tej Patta)
- 1 tsp Whole Black Peppercorns, crushed
- 1 tsp Fennel Powder
- 1/2 tsp Asafoetida (Hing)
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 inch Ratan Jot (Alkanet), infused in heated oil
- Salt, to taste
- Mustard Oil, as required
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Instructions:
- Wash, peel, and cut the pumpkin into medium-sized pieces, then set aside.
- Heat mustard oil in a heavy-bottomed wok. Add the bay leaf and whole spices (cardamom, black cardamom, cloves, cinnamon stick, and black peppercorns). Let them sizzle for a few seconds.
- Add the chopped pumpkin along with green chilies. Stir well and fry on medium to high flame, stirring occasionally.
- Add asafoetida and mix well.
- In a separate bowl, whisk the yogurt along with red chilli powder and fennel powder.
- Once the pumpkin is lightly cooked, add the whisked yogurt mixture and combine until evenly mixed. Adjust salt as needed.
- Add the infused Ratan Jot (Alkanet) oil to the pumpkin and continue to cook until the pumpkin is soft and tender.
- Garnish with fresh coriander and serve hot.
Serving Suggestions:
Serve Kashmiri Style Al Rogan Josh with steamed rice and a fresh Kachumber salad for a delightful and satisfying weekday lunch.
