Mushroom Rogan Josh Recipes

MUSHROOM ROGAN JOSH

Steps:

• Heat the oil in a large pan.
• Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
• Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
• Now add chopped onions, stir and fry until they are golden brown.
• Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
• Cool this mixture by placing pan into a bowl of cold water.
• Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.

ROGAN JOSH

Steps:

• Combine the onion, garlic, ginger, cumin, coriander, cardamom, cayenne, tomatoes, tomato paste and lemon juice in the food processor. Use at little (just enough to coat) as a marinade for the meat or tofu, set the rest aside.
• Heat the oil in a large skillet. Add the bay leaves and fry for 2 minutes. Add the meat or tofu and cook for another 5 minutes. Add the sauce and simmer for about an hour, if using meat, or until heated through, if using tofu.
• Add the cream or yogurt. Heat through. If sauce seems too dry, you can add some water or milk along with the cream, just enough to make it the consistency of a thick gravy.

ROGAN JOSH

Steps:

• Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.