Pumpkin and Eggplant Rogan Josh

Rich, aromatic, and brimming with the flavors of Indian spices, this Pumpkin and Eggplant Rogan Josh is a delightful vegetarian twist on the classic dish. Tender pumpkin and eggplant simmer in a robust, spiced curry sauce, making it perfect for cozy dinners or when you’re in the mood for something wholesome and flavorful.

Chef’s Tips

• Pumpkin Variety: Use sugar pumpkin or butternut squash for the best texture and sweetness.
• Eggplant Prep: If your eggplant is slightly bitter, sprinkle salt on the slices, let them sit for 20 minutes, and then rinse before cooking.
• Yogurt: To prevent yogurt from curdling, whisk it before adding and ensure the flame is on low while incorporating it.
• Creamy Option: For a richer texture, stir in a splash of fresh cream or coconut milk before serving.

Ingredients

• 1 1/2 cups pumpkin: Cubed; adds a natural sweetness and soft texture.
• 1 medium eggplant: Sliced; offers a creamy, earthy taste.
• 1 tbsp oil: Any neutral cooking oil works well.
• 1 medium onion: Chopped; forms the base of the curry.
• 1 tbsp ginger-garlic paste: Adds a deep, aromatic flavor.
• 1 small tomato: Chopped; provides a tangy base.
• 3 tbsp yogurt: Whisked; adds creaminess and a tangy note.
• 2 bay leaves: Enhances the earthy flavor.
• 1-inch cinnamon stick, 7-8 peppercorns, 3-4 cloves, 2 green cardamom: Whole spices for authentic Indian flavors.
• 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp fennel powder, 1 tsp turmeric, 2 tsp paprika, 1 tsp salt: Ground spices for depth and warmth.
• 1 cup water: Adjust for desired consistency.

Instructions

1. Prepare the Base:
   Heat oil in a heavy-bottom pan over medium heat. Add bay leaves, cinnamon stick, peppercorns, cloves, and cardamom. Sauté until fragrant, about 30 seconds.
2. Cook Aromatics:
   Add the onions and ginger-garlic paste. Sauté for 4-5 minutes until the onions turn golden brown.
3. Build the Curry:
   Stir in the chopped tomato and cook until soft and mushy. Add cumin powder, coriander powder, fennel powder, turmeric, salt, and paprika. Cook for another 2-3 minutes until the spices are fragrant.
4. Incorporate Yogurt:
   Reduce the heat to low and add the yogurt. Stir continuously to prevent curdling.

1. Add Vegetables:
   Toss in the cubed pumpkin and sliced eggplant. Mix well to coat the vegetables with the spice mixture.
2. Simmer:
   Pour in the water, cover the pan, and cook for 15 minutes or until the pumpkin is tender and the eggplant is soft.
3. Finish with Garam Masala:
   Sprinkle garam masala on top, mix gently, and switch off the flame.

Serving Suggestions

• Serve hot with steamed basmati rice or fluffy naan for a complete meal.
• Pair with a refreshing cucumber raita or a simple green salad for a cooling contrast.
• For a festive spread, team this curry with other Indian favorites like dal tadka, vegetable biryani, or paneer tikka.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave before serving.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on low heat to preserve the texture.

This Pumpkin and Eggplant Rogan Josh is the perfect way to explore vegetarian curries while indulging in the rich and comforting flavors of Indian cuisine!