Kashmiri Style Al Rogan Josh Recipe- Pumpkin In Red Curry
A vegetarian Kashmiri recipe with kaddu (parangikai/ pumpkin), curd (dahi / yogurt), cardamom (elaichi) pods/seeds - crushed. Ready in 35 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
12 steps- 1
To begin making the Al Rogan Josh recipe, wash and peel and cut pumpkin into medium size pieces and keep aside
- 2
Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned
bay leaf (tej patta)(1)whole black peppercorns - crushed(1 teaspoon) - 3
Immediately add chopped pumpkin, green chilies and mix well
- 4
Fry on medium to high flames stirring occasionally
- 5
Now add asafoetida and stir well
asafoetida (hing)(1/2 teaspoon) - 6
In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely
fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2) - 7
Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely
- 8
Adjust salt as needed
salt - to taste - 9
Now add Ratanjot / root infused in oil in the pumpkin and cook till the vegetable is soft and tender
inch ratan jot (alkanet) - infuse it in heated oil(1/2) - 10
Garnish with fresh coriander and serve hot
- 11
Serve Kashmiri Style Al Rogan Josh along with Steamed rice and Kachumber salad for a perfect weekday
teaspoons kashmiri red chilli powder(2) - 12
dinner
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Kashmiri Style Al Rogan Josh Recipe- Pumpkin In Red Curry
A vegetarian Kashmiri recipe with kaddu (parangikai/ pumpkin), curd (dahi / yogurt), cardamom (elaichi) pods/seeds - crushed. Ready in 35 min, serves 4.
Curated bySana Bhat🇮🇳
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Directions
12 steps- 1
To begin making the Al Rogan Josh recipe, wash and peel and cut pumpkin into medium size pieces and keep aside
- 2
Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned
bay leaf (tej patta)(1)whole black peppercorns - crushed(1 teaspoon) - 3
Immediately add chopped pumpkin, green chilies and mix well
- 4
Fry on medium to high flames stirring occasionally
- 5
Now add asafoetida and stir well
asafoetida (hing)(1/2 teaspoon) - 6
In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely
fennel powder(1 teaspoon)teaspoons kashmiri red chilli powder(2) - 7
Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely
- 8
Adjust salt as needed
salt - to taste - 9
Now add Ratanjot / root infused in oil in the pumpkin and cook till the vegetable is soft and tender
inch ratan jot (alkanet) - infuse it in heated oil(1/2) - 10
Garnish with fresh coriander and serve hot
- 11
Serve Kashmiri Style Al Rogan Josh along with Steamed rice and Kachumber salad for a perfect weekday
teaspoons kashmiri red chilli powder(2) - 12
dinner
Rate this recipe
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