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A simple and traditional dish that is high on flavors. Alle (Pumpkin) Roganjosh is a no onion, no garlic vegetarian Rogan Josh from the Kashmiri Pandit cuisine. Try out this easy recipe.

  • 250 gms white pumpkin
  • 6 tbsp mustard oil
  • 1/4 tsp asafoetida (hing)
  • 5 cloves
  • 2 black cardamoms
  • 1″ piece of cinnamon
  • 1 tsp cumin seeds (jeera)
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 cup curd
  • 3 tsp fennel powder (saunf)
  • 1 1/2 tsp dry ginger powder (sounth)
  • 1 1/2 cups water
  • 1/2 tsp salt or to taste
  • Cut the pumpkin into bite-sized pieces and keep aside.

  • Heat the mustard oil to the smoking point. Let it cool a bit. Deep fry the pumpkin pieces on high heat until golden. Remove and keep aside.

  • In the same oil, add asafoetida, cloves, black cardamom, cinnamon, and cumin seeds. Allow them to crackle.

  • Turn off the heat. Add in the Kashmiri red chilli powder and mix. Add ½ cup water to stop the chillies from burning.

  • Turn the heat back on. Add in the turmeric powder and mix.

  • Next, add well-beaten curd and mix well.

  • Now add in the fennel powder and dry ginger powder. Cook for a few minutes.

  • Add the pumpkin pieces and salt. Add 1 cup water and mix well. Bring to a boil. Cook on medium to high heat until done.

  • Check the salt and add more if required. Adjust the gravy as per your taste.

  • The Kashmiri-style ash gourd is ready to serve. Serve hot with boiled rice or parathas.

  • Traditionally, yellow pumpkin is used for the recipe. I have used white pumpkin. You can also use ash gourd or bottle gourd.

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Alle Roganjosh (No Onion, No Garlic Pumpkin Curry)

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