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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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
About this recipe
A vegetarian Kashmiri recipe with kaddu (parangikai/ pumpkin), curd (dahi / yogurt), cardamom (elaichi) pods/seeds - crushed. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Nadru Ke Kabab Recipe - Nadru Ke Kabab Recipe
⏱ 60 min
Paneer in Yogurt Tomato Curry (Recipe In Hindi)
⏱ 50 min
Kashmiri Saag Recipe - Kashmiri Style Spinach / Palak
⏱ 30 min
Kashmiri Style Apple Tamatar Sabzi Recipe - No Onion No Garlic
⏱ 50 min
Kashmiri Rogan Josh Recipe - Mutton in Red Curry
⏱ 130 min
Kashmiri Anardan Chetin Recipe (Pomegranate Seeds Chutney)
⏱ 30 min