Mushroom Rogan Josh

Name: Mushroom Rogan Josh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 400 g mushroom (button or cremini, cleaned and halved); 0.75 cup yogurt (plain, whisked); 1 pcs onion (medium, finely sliced); 2 pcs tomato (medium, pureed); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 tbsp mustard oil; 1 cup water; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 1 tsp fennel powder; 1 pinch dry ginger powder; 0.5 tsp red chili powder (kashmiri style preferred); 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

8/10

Earthy mushrooms simmered in a fragrant yogurt and spice gravy inspired by Kashmiri rogan josh. The sauce is rich, warming, and deeply savory without feeling too heavy, making it a lovely partner for rice or naan.

PREP

15m

COOK

25m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the mushrooms and whisk the yogurt.
1.Clean the mushrooms with a damp cloth and halve any large ones.
2.Finely slice the onion, grate the ginger, and mince the garlic.
3.Whisk the yogurt in a bowl until smooth so it blends easily into the gravy.
TIPKeep the mushrooms fairly large so they stay meaty after cooking.
saute · ~6 min
Brown the mushrooms.
Heat 1 tbsp mustard oil in a wide pan over medium-high heat. Add the mushrooms and cook until they lose moisture and pick up light color, 5 to 6 minutes. Remove to a plate.
TIPDo not crowd the pan or the mushrooms will steam instead of brown.
temper · ~1 min
Cook the whole spices in oil.
Add the remaining 1 tbsp mustard oil to the pan. When hot, add bay leaf, green cardamom, cloves, cinnamon, and asafoetida. Let them sizzle for 20 to 30 seconds until fragrant.
saute · ~7 min
Cook the onion, ginger, and garlic.
1.Add the sliced onion and cook until light golden, 5 to 6 minutes.
2.Add the ginger and garlic and sauté for 1 minute until the raw smell fades.
TIPUse medium heat so the spices do not burn while the onion softens.
saute · ~6 min
Build the rogan josh masala.
1.Add the tomato puree and cook until thickened, 4 to 5 minutes.
2.Stir in fennel powder, dry ginger powder, red chili powder, turmeric powder, garam masala, and salt.
3.Cook the masala for 1 minute, stirring well.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously to keep the sauce smooth. Mix until fully blended with the masala.
TIPLow heat helps prevent the yogurt from splitting.
simmer · ~10 min
Simmer the curry with mushrooms.
Return the browned mushrooms to the pan and pour in the water. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, until the gravy is glossy and the mushrooms are tender.
garnish
Garnish with cilantro.
serve
Serve hot with rice or naan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the mushrooms in a wide pan and leave them undisturbed at first so they sear instead of releasing water too quickly.
2
Let the tomato puree cook until the oil starts to separate at the edges; that is the cue the masala has lost its raw taste.
3
Add the whisked yogurt in small additions over low heat, stirring constantly, to keep the gravy smooth and prevent curdling.
4
If the mustard oil tastes too sharp, heat it until just smoky before cooking, then reduce the heat and continue with the recipe.
5
Keep the final simmer gentle and uncovered so the gravy turns glossy without overcooking the mushrooms into a rubbery texture.
6
This curry tastes even better after 30 minutes of resting, when the fennel, dry ginger, and whole spices meld into the yogurt gravy.

RECIPE VARIATIONS