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Top 10 tastiest Indian vegetarian dishes - #9. Spicy Mushroom Rogan Josh

Updated on August 3, 2012
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Summary

As the penultimate dish in this Indian feast, this spicy mushroom Rogan Josh provides the taste bud crescendo that all curry-lovers crave. The soft mushrooms’ texture contrasts with the sweet Kashmiri-chilli hit in a melting, crimson-red pleasure.

The use of Kashmiri chillies (kashmiri mirchi) in Rogan Josh (occasionally combined with an extract derived from the red flowers of the cockscomb plant (mawal)) gives it it’s distinct red colour. Beware of super-red Rogan Joshes – that is likely tol just be food colouring!

SPICY MUSHROOM ROGAN JOSH - SERVE WITH PLENTY OF CASHEW AND SULTANA PILAU RICE
SPICY MUSHROOM ROGAN JOSH - SERVE WITH PLENTY OF CASHEW AND SULTANA PILAU RICE | Source

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves 4

Spice Spotlight: Kashmiri chillies
These chillies – originally grown in the Kashmir region – are classed as medium hot. They are normally around 12 cm (6 inches) in length and create a vibrant red colour when used in dishes such as Rogan Josh.

Ingredients

  • 1 tsp rapeseed oil (not grapeseed!)
  • 1 large Red onion, chopped
  • 2 Kashmiri chillies (kashmiri mirchi), deseeded and finely chopped
  • 1 clove Garlic, grated
  • 2cm / 1in piece fresh ginger, peeled and grated
  • .. ..
  • 1 tsp rapeseed oil
  • 2 black cardamoms (seeds only), ground
  • 4cm / 2 inch cinnamon stick
  • 1 tsp Fennel seeds, ground
  • 5 green cardamoms (seeds only), ground
  • 200g / 7oz button mushrooms, wiped clean and sliced
  • 6 tbsp Greek yoghurt
  • 1 tsp tomato puree
  • 2 saffron strands, soaked in 4 teaspoons of water for 2 hours

Provenance

A markerkashmir -
Jammu and Kashmir
get directions

Rogan Josh (and the use of Kashmiri chillies) originates from Kashmir.

Instructions

  1. Heat the oil in a deep pan until very hot
  2. Add onion and Kashmiri chillies and fry until the onion is see through
  3. Add the garlic and ginger
  4. Cook until the onion has browned at the edges
  5. In a separate frying pan heat the oil on a medium heat
  6. Add the black cardamoms, cinnamon, fennel seeds and green cardamoms and cook for 1 minute
  7. Add the mushrooms and stir for 1 minute
  8. Add the yoghurt, tomato puree and the cooked onion/garlic/ginger mixture.
  9. Add the saffron water (4 teaspoons).
  10. Season with salt to taste.
  11. Heat through.
  12. Serve.

Comments

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    • rjsadowski profile image

      rjsadowski 5 years ago

      Good recipe and thanks for the map.

    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      Ill eat anything with mushrooms in it so this recipe is going to wind up on our table real soon.

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