Rich, flavorful and so easy to make- you just can’t go wrong with this pumpkin and eggplant Rogan Josh.
Indian curries are known for being flavor bombs, and quite recently, I have been trying my hands at a few of them. I love how versatile they are, and how most of them can also be made in just one pot- which literally makes them so convenient.
This pumpkin and eggplant Rogan Josh is one such example. It is actually a nice vegetarian take on the classic Rogan Josh, and when I did give it a taste, the flavors were just as amazing! Best of all, I can actually batch make it and store it for later to have a quick dinner ready for those rushed weeknights.
Tempted enough to give it a shot? Here’s all you need to know about the recipe.
What is Rogan Josh?
Simply put, Rogan Josh is an Indian curry flavored with a variety of other spices in a tangy base of tomatoes and yogurt. While it is usually made with lamb or any other nonvegetarian protein source, there is a nice vegetarian take on it that you can try out as well.
What Else Can I Add to The Pumpkin and Eggplant Rogan Josh?
Apart from the key ingredients- pumpkin and eggplant, there are a lot of other ingredients that you can throw into it to make it more flavorful and nutritious.
- Butternut squash
- Diced bell peppers
- Bottle gourd
Can I Store it For Later?
Yes, you definitely can! That’s actually what I love the most about this curry. You can refrigerate it for up to 3 days. Just remember to transfer it to a clean airtight container before you do.
You can also freeze the pumpkin and eggplant Rogan Josh if you want to store it for longer than that, but remember to allow it to thaw and reheat it on low heat to preserve the texture of the veggies.
Tips & Tricks to Nail the Recipe
The recipe may be pretty straightforward, but you can’t say no to some additional tips and tricks to make sure you nail all the flavors and textures.
- To make things quick and convenient, you can use tomato puree instead of chopped tomatoes. If you’re making this for some guests coming over and want to reduce your kitchen time on the D-day, you can prepare the curry base and refrigerate or freeze it. Then, all you have to do is add in the veggies and let it cook.
- If you don’t have the individual Indian spices, you can make do with a little extra garam masala powder to compensate for the taste.
- To lend the pumpkin and eggplant Rogan Josh a more creamy flavor, you can also add a little fresh cream into it and allow it to simmer for an extra few minutes before you serve.
- Don’t forget to top it with a generous sprinkle of chopped coriander leaves too!
How to Serve the Pumpkin and Eggplant Rogan Josh
Just like any other Indian curry, the Rogan Josh can be served with some naan or parathas or any other flatbread on the side. And of course, you can never go wrong with some steamed long-grained rice.
Pumpkin and Eggplant Rogan Josh
- 1 ½ c pumpkin cubed
- 1 medium eggplant sliced
- 1 tbsp oil
- 1 medium onion chopped
- 1 tbsp ginger-garlic paste
- 1 small tomato chopped
- 3 tbsp yogurt
- 2 bay leaves
- 1 inch cinnamon stick
- 7-8 peppercorns
- 3-4 cloves
- 2 green cardamom
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp ground fennel powder
- 1 tsp ground tumeric
- 2 tsp red paprika
- 1 tsp salt
- 1 c water
- Heat oil in a heavy bottom pan, add cinnamon sticks, peppercorns, cloves, cardamom, and bay leaves.
- Add in onions and ginger garlic paste and sauté it for 4-5 minutes in medium flame until the onions turn light golden brown.
- Next add in chopped tomato and sauté until the tomato turns soft and mushy. Add cumin powder, coriander powder, fennel powder, turmeric, salt, and paprika. Cook for 2-3 minutes.
- Reduce the flame to low and add yogurt, mix well.
- Add the cut pumpkin and eggplant, mix and add water. Cover and cook for 15 minutes until the pumpkin is tender.
- Sprinkle garam masala on top and switch off the flame.
- Serve hot with rice or any flatbread.