Pumpkin Eggplant Rogan Josh is a flavour-packed vegetarian twist on the traditional Kashmiri dish that has been warming hearts across India. While Rogan Josh is originally a meat-based delicacy, Indian households are known for their culinary creativity, transforming even the most carnivorous dishes into vibrant, vegetarian delights. Pumpkin and aubergine (eggplant) offer a velvety texture and absorb spices beautifully, making them the perfect pairing for a Rogan Josh base. It is especially popular among food lovers who enjoy rich gravies but prefer plant-based ingredients.

Across Indian homes and restaurants, this dish is winning over palates for its aromatic, soulful nature and its ability to pair beautifully with naan, roti, or steamed rice. The soft, slightly sweet pumpkin balances the earthy and mildly smoky taste of aubergines, and when simmered in a masala-rich gravy, it becomes a luxurious treat. The versatility of this dish lies in its ingredients, making it suitable for festive dinners, regular lunches, or special get-togethers. It is also a hit during Navratri and other fasting occasions, where meat is avoided but flavour is not compromised.

What truly elevates the Pumpkin Eggplant Rogan Josh is the use of Spyran Masala’s authentic range of spices. Each spoonful is a journey into India’s rich culinary heritage. From the warm tones of turmeric and red chilli powder to the bold punch of garam masala and the depth of Spyran’s Rogan Josh masala, every element complements the other. Spyran’s high-quality, handpicked spices ensure that the flavour lingers long after the last bite, making this dish a standout favourite in both modern and traditional Indian kitchens.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 large aubergine (eggplant), diced
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 4 tbsp oil or ghee
• 1 tsp Spyran Turmeric Powder
• 1½ tsp Spyran Red Chilli Powder
• 2 tsp Rogan Josh Masala
• 1 tsp Spyran Garam Masala
• ½ tsp Spyran Cumin Seeds
• ½ tsp Spyran Coriander Powder
• Spyran Saltto taste
• Fresh coriander leaves for garnish
• ½ cup water

Instructions:

?Prepare the vegetables:

Wash and cut the pumpkin and aubergine into medium-sized cubes. Lightly salt and set aside.

?Sauté the base:

Heat oil or ghee in a deep pan. Add Spyran Cumin Seeds and let them crackle. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until fragrant.

?Create the masala mix:

Add Spyran Turmeric Powder, Red Chilli Powder, Coriander Powder, and Rogan Josh Masala. Cook on a low flame until the oil separates.

?Cook the vegetables:

Toss in the pumpkin and aubergine. Stir well to coat them with the masala. Add tomato purée and Spyran Iodised Salt. Mix and cover the pan.

?Simmer to perfection:

Pour in half a cup of water. Cover and cook on a medium flame for 15–20 minutes or until the vegetables are tender and the gravy thickens.

?Final touch:

Sprinkle Spyran Garam Masala. Stir gently and let it simmer for another 2 minutes. Garnish with chopped coriander leaves.