Aloo Rogan josh by Sangeeta on Dec 2, 2011
The name Rogan josh is derived from the word ROGAN meaning color and JOSH meaning passion, hot or red. The red color is characteristic to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".Rogan josh was brought to Kashmir by the Mughals.Traditionally it is made with lamb,but now a days it is made with baby potato too....Though I don"t have Ratan JOT...but then also ma dish turn out well without using it or any food color..:)
- Cook time:
- Prep time:
- Yields: serves 3-4 person
- 1/2 kg baby potatoes,boiled,peeled,pricked and shallow fried
- For Tempering:
- 2 tablespoon ghee
- 1 tablespoon chilly oil(rogan)
- 1 bay leaf
- 1 sticks cinnamon
- 2 big cardamoms
- 3-5 cloves
- 1/2 teaspoon asafoetida
- 1 onion (finely chopped)
- 7-8 cloves garlic (minced)
- 1 tablespoon Kashmiri dry red chilli paste or as per taste
- For Spices:
- 1 teaspoon ginger powder
- 1 tablespoon fennel seeds powder
- 1 teaspoon shahjeera (black cumin) powder
- 1 teaspoon kashmiri red chilli powder or as per taste
- 1/2 teaspoon garam masala or as per taste
- 1/4 teaspoon pepper powder or as per taste
- salt to taste
- For Add On:
- 1 tablespoon poppy seed paste (optional)
- 1 tablespoon almond paste (optional)
- 1 cup yogurt
- 1 teaspoon saffron
- 2 cup hot water
- For Garnish:
- Cream and fresh coriander
In a deep pan heat ghee and add all ingredients for tempering in given order,swat for a min,now add spices and swat for a min.
Add ingredients for add ons and cook for a while,finely add fried potatoes and cover and cook till rogan appears on surface of gravy.
Garnish with cream,fresh coriander and serve HOT with steamed rice or kulcha or kashmiri pulao.
NOTE: IF you are vegan then avoid yogurt,though it is the main ingredient of this dish,instead i suggest you to add little bit of coconut cream ,as i think that no one can stop cooking any thing due to any restrictions....:)
Filed Under these categories
- 447 Gluten Free
- 336 Main Course
- 347 Other Occasions
- 371 Parties
- 192 Potluck
- 106 Ramadan
- 247 Under 15 min
Recipe Reference
i ate it to ma trip to kashmir,2 years back,i liked it very much as i am d die hard fan of spicy food and i m a true foodie,who can go to any length to learn new dish,though i will be able to search it via net but as i was their in kashmir it self i want it in authentic way,so i asked it"s recipe to the wife of our house boat owner,where we stayed and i am really thankful to that lady...as how politely,passionately she taught me this dish,i cherish this dish,whenever i miss kashmir ...