Vegetarian Rogan Josh is Healthy and Wholesome
Image Credit: sandhyahariharan.co.uk

Rogan josh is an aromatic curried meat dish of Kashmiri origin. It is made with red meat—traditionally lamb, mutton, or goat—and colored and flavored primarily by alkanet flower (or root) and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the central Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder or a mixture of paprika and cayenne pepper, adjusted to taste.

Preparation time: 20 minutes

Cooking time: 45 minutes

Servings: 4 

Ingredients:

  • 325 gms black lentils (pre-cooked) 
  • 1 white onion
  • 1 red pepper 
  • 1 green pepper 
  • 2 tomatoes
  • 325 gms aubergine 
  • 2 garlic cloves
  • 15 gms fresh ginger
  • 2 tbsp tomato puree
  • 300 ml of water
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp ground black pepper
  • Salt to taste
  • 4 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 green cardamom pods
  • 1 dried Kashmiri chili
  • 15 gms fresh coriander 
  • 3 tbsp of curd

Method:

  1. Cut the aubergine into large chunks
  2. In a pan, add oil for shallow frying (2 tbsp)
  3. Fry the aubergine until browned, tossing frequently and once done, set aside
  4. Cut the onion in half; chop one half into thick slices and dice the other half
  5. In a pan, add oil for shallow frying (2 tbsp)
  6. Fry onion until it softens, set aside once done 
  7. Deseed and slice the peppers
  8. In a pan, add oil for shallow frying (2 tbsp)
  9. Fry the peppers for 5-8 minutes, then add aubergine and onion back into the pan
  10. In a blender add garlic, ginger and tomato puree, blend well, set aside
  11. To the pan with the vegetables, add ground cumin, ground coriander, garam masala, turmeric, Kashmiri chili powder, ground black pepper 
  12. Stir mixture well, add salt, cloves, cinnamon stick, a bay leaf, cardamom pods and a Kashmiri chilli, and mix well for a minute. Add tomato puree and lentils
  13. Simmer for 20 minutes, stirring occasionally to avoid sticking 
  14. Add water as needed, add tomatoes and cook for 10 more minutes
  15. Finally add curd, stir well, fresh coriander and mix lightly

In India, Rogan Josh is often made with goat instead of mutton, due to its wider availability.