Mushroom Rogan Josh with Steamed Basmati Rice

Instructions

1. 1

   Sauté the Mushrooms

   • Heat ghee in a heavy-bottomed pan or kadai over medium-high heat.
   • Add the halved mushrooms and sauté, stirring occasionally, for 7-8 minutes. Allow them to release their moisture and brown well on the edges.
   • Once golden brown, remove the mushrooms with a slotted spoon and set them aside.
2. 2

   Temper Whole Spices & Sauté Onions

   • In the same pan, reduce the heat to medium. Add the bay leaf, cinnamon stick, black cardamom, crushed green cardamoms, and cloves. Sauté for about 30-40 seconds until they become fragrant.
   • Add the hing (asafoetida) and immediately follow with the finely chopped onion.
   • Sauté the onion for 6-7 minutes, stirring frequently, until it turns a deep golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Build the Gravy Base

   • Reduce the heat to the lowest setting. Add the Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
   • Slowly pour in the whisked curd, a little at a time, while stirring continuously and vigorously. This prevents the curd from splitting.
   • Once all the curd is incorporated, increase the heat to medium and cook, stirring often, until the masala thickens and you see oil separating at the edges, which takes about 4-5 minutes.
4. 4

   Simmer the Curry

   • Return the sautéed mushrooms to the pan. Add salt and 1 cup of hot water. Stir everything together well.
   • Bring the curry to a gentle boil.
   • Cover the pan with a lid, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the mushrooms to absorb the rich flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala powder.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld and deepen.
   • Serve hot with steamed basmati rice, naan, or roti.