Rogan Josh (made with base gravy)
Medium hot with a generous helping of tomatoes and fresh herbs

0 0
Rogan Josh (made with base gravy)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
1 tablespoon Garlic & Ginger Paste
1 teaspoon Paprika (Powder)
1/2 teaspoon Chilli (Powder)
1/2 teaspoon Cumin (Powder)
2 teaspoons Mix Powder / Curry Powder
1/8 teaspoon Salt
60 ml Tomato (Paste) mixed with 60ml of water
250 ml Curry Base
1 Tomato (Slices) cut into slices
6-8 pieces Meat, Vegetables, Paneer or Tofu
2 tablespoons Cashew Paste
2 tablespoons Yoghurt (Plain) or cream
1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 teaspoon Garam Masala (Powder)
1/4 cup Coriander (Fresh/Chopped)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

A staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal

Features:
  • Base Gravy
  • Heat 0/5
  • Heat 1/5
Cuisine:

Ingredients

Directions

Share

Rogan josh, also called roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. It is made with red meat, traditionally lamb or goat and colored and flavored primarily by paprika and chilli. It is one of the signature recipes of Kashmiri cuisine.

The following pre-prepared items are used in this dish:

Rogan josh, also called roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. It is made with red meat, traditionally lamb or goat and colored and flavored primarily by paprika and chilli. It is one of the signature recipes of Kashmiri cuisine.
(Visited 92,225 times, 1 visits today)

Steps

1
Done

Heat the oil on high and cook the garlic and ginger paste for around 30 seconds until the bitter smell disappears.

2
Done

Add the salt, paprika, chilli, cumin and mixed powders and and cook for a further 30 seconds stirring continuously.

3
Done

Add the tomato paste, base gravy and fresh tomato slices, turn down the heat to medium and simmer for around 5 minutes.

4
Done

Add your choice of meat (I always add my pre-cooked lamb), then add the cashew paste and yoghurt (or cream) stirring continuously whilst adding.

5
Done

When the dish reaches your required consistency add the fenugreek and garam masala and stir through. Sprinkle with the fresh coriander and enjoy

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Cashew Paste
next
Pre-Cooked Lamb
previous
Cashew Paste
next
Pre-Cooked Lamb

Add Your Comment