Mushroom Rogan Josh
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the mushrooms in a wide pan and leave them undisturbed at first so they sear instead of releasing water too quickly.
- 2Let the tomato puree cook until the oil starts to separate at the edges; that is the cue the masala has lost its raw taste.
- 3Add the whisked yogurt in small additions over low heat, stirring constantly, to keep the gravy smooth and prevent curdling.
- 4If the mustard oil tastes too sharp, heat it until just smoky before cooking, then reduce the heat and continue with the recipe.
- 5Keep the final simmer gentle and uncovered so the gravy turns glossy without overcooking the mushrooms into a rubbery texture.
- 6This curry tastes even better after 30 minutes of resting, when the fennel, dry ginger, and whole spices meld into the yogurt gravy.
Adapt it for your goals.
Vegan
Use thick unsweetened coconut or cashew yogurt instead of dairy yogurt for a plant-based version with a similarly creamy gravy.
jainJain
Skip onion and garlic, increase asafoetida slightly, and use a little more ginger for depth while keeping the Kashmiri spice profile intact.
low oilLow-oil
Reduce the oil slightly and brown the mushrooms in batches in a nonstick pan; the curry will be lighter but still aromatic.
paneer mushroomPaneer-mushroom
Add cubes of lightly pan-fried paneer with the mushrooms for a heartier dish that pairs especially well with naan.
Why this is on our healthy list.
Vegetable-Forward Main
Mushrooms make the curry hearty and satisfying while keeping the dish centered on vegetables rather than meat.
Contains Fermented Dairy
Yogurt adds creaminess and tangy flavor along with the benefits associated with cultured dairy ingredients.
Spice-Rich Gravy
Ginger, garlic, fennel, cloves, cardamom, and cinnamon bring layered flavor so the dish feels rich without relying only on heavy fats.
Frequently asked questions
Whisk it until smooth, lower the heat, and add it gradually while stirring continuously so it blends into the masala evenly.
