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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
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Cut the pumpkin into bite-sized pieces and keep aside.
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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.
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In the same oil, add asafoetida, cloves, black cardamom, cinnamon, and cumin seeds. Allow them to crackle.
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Turn off the heat. Add in the Kashmiri red chilli powder and mix. Add ½ cup water to stop the chillies from burning.
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Turn the heat back on. Add in the turmeric powder and mix.
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Next, add well-beaten curd and mix well.
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Now add in the fennel powder and dry ginger powder. Cook for a few minutes.
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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.
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Check the salt and add more if required. Adjust the gravy as per your taste.
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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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