Kashmiri Pumpkin Rogan Josh

Ingredients

For the rogan josh paste

• 3 cloves garlic, peeled and chopped
• 3cm piece fresh ginger, peeled and chopped
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp paprika
• 40g tomato purée
• 2 tsp vegetable oil

for the main curry

• 400g pumpkin, peeled and cut into 2cm dice
• 2 tbsp vegetable oil
• 1 large onion
• 400g vine tomatoes, seeded and chopped
• 6 green cardamom, bashed to break the shells
• 1 cinnamon stick
• 300ml low-sodium vegetable stock
• 200g paneer, cut into 2cm chunks
• 150g tenderstem broccoli, cut in half lengthways

Method

1. To prepare the curry paste: Place the ingredients into a small food processor with 3 tbsp water. Blend for a few seconds until smooth.
2. Heat 1 tbsp oil in a large pan, add the pumpkin and fry gently for 6 to 8 minutes until beginning to soften.
3. Meanwhile peel and halve the onion then thinly slice. Roughly chop each tomato into about 6 wedges.
4. Add the onion, to the pan and fry for 5 minutes until soft and golden then stir in the curry paste and cook for a minute. Add the cardamom, cinnamon stick and tomatoes and cook over a medium heat for a further 5 minutes.
5. Pour in the vegetable stock, bring to the boil then cover and simmer for 15 minutes until the pumpkin is cooked and the tomatoes have softened.
6. Heat the remaining oil in a non-stick frying pan. Add the paneer and fry until it is golden on all sides. When cooked add the paneer to the pan with the rogan josh sauce.
7. Put the pan you used for the paneer back on the heat and add another drizzle of oil then fry the broccoli for 5 minutes until charred. Add a splash of water if the pan looks dry.
8. Stir the broccoli through the sauce then serve the curry in bowls with basmati rice.