Pumpkin And Eggplant Rogan Josh Recipe

Cooking Directions

• STEP 1.Start by roasting the eggplant until it is soft and charred. Once cooled, remove the skin and mash the flesh.
• STEP 2.In a large pan, heat oil and add cumin seeds, cinnamon stick, and cardamom pods. Cook until fragrant.
• STEP 3.Add chopped onions, ginger, and garlic to the pan and sauté until the onions are golden brown.
• STEP 4.Next, add the spice powders - turmeric, coriander, cumin, paprika, and garam masala. Stir well to coat the onions.
• STEP 5.Add the mashed eggplant, diced pumpkin, and tomato puree to the pan. Mix everything together and cook for a few minutes.
• STEP 6.Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
• STEP 7.Finally, stir in some yogurt and fresh cilantro. Season with salt and pepper to taste.
• STEP 8.Serve the Pumpkin and Eggplant Rogan Josh hot with steamed rice or naan bread. Enjoy!

Cooking Tips

• Make sure to roast the eggplant until it is completely soft and the skin is charred. This will give the dish a smoky flavor.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can blend a portion of the cooked curry before adding the yogurt.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Garnish with fresh cilantro and serve with rice or naan bread.