### TranslatedIngredients: 500 grams Kaddu (Parangikai/ Pumpkin),1/2 cup Curd (Dahi / Yogurt),2 Cardamom (Elaichi) Pods/Seeds - crushed,2 Black cardamom (Badi Elaichi),4 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1 teaspoon Whole Black Peppercorns - crushed,1 teaspoon Fennel Powder,1/2 teaspoon Asafoetida (hing),2 teaspoons Kashmiri Red Chilli Powder,1/2 inch Ratan jot (alkanet) - infuse it in heated oil,Salt - to taste,Mustard oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Al Rogan Josh recipe, wash and peel and cut pumpkin into medium size pieces and keep aside.Heat oil in a heavy bottomed wok and add bay leaf and other whole spices mentioned.Immediately add chopped pumpkin, green chilies and mix well. Fry on medium to high flames stirring occasionally.Now add asafoetida and stir well. In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely.Adjust salt as needed. Now add Ratanjot / root infused in oil in the pumpkin and cook till the vegetable is soft and tender.Garnish with fresh coriander and serve hot.Serve Kashmiri Style Al Rogan Josh along with Steamed rice and Kachumber salad for a perfect weekday. dinner.