Rogan Josh with Soya Chunks

Name: Rogan Josh with Soya Chunks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 150 g soya chunks (dried); 1 l water (for boiling soya chunks); 0.5 tsp salt (for the curry); 2 tbsp mustard oil; 0.75 cup yogurt (plain, whisked); 2 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 5 pcs garlic (cloves, minced); 2 pcs tomato (medium, pureed); 1 tsp kashmiri red chili powder; 1 tsp fennel powder; 1 tsp coriander powder; 1 pinch turmeric powder; 1 pinch garam masala; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 pinch black pepper; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

9/10

This vegetarian take on rogan josh uses juicy soya chunks simmered in a deep red Kashmiri-style gravy with yogurt, ginger, and warm whole spices. Rich, comforting, and full of bold flavor, it fits beautifully into an everyday Indian meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

265 cal

SERVINGS

METHOD · 9 STEPS

boil · ~10 min
Boil the soya chunks.
1.Bring 1 liter water to a boil in a pot.
2.Add the soya chunks and cook until they soften and plump up, about 8 to 10 minutes.
3.Drain well and squeeze out as much water as possible once cool enough to handle.
TIPSqueezing out the extra water helps the chunks absorb the gravy better.
prep · ~7 min
Get the gravy ingredients ready.
1.Whisk the yogurt until smooth.
2.Puree the tomatoes.
3.Chop the onion finely and grate the ginger.
4.Mince the garlic and keep the spice powders nearby.
saute · ~2 min
Heat the oil and cook the whole spices.
Heat the mustard oil in a pan over medium heat until it just begins to smoke lightly. Lower the heat and add bay leaf, green cardamom, cloves, and cinnamon. Let them sizzle for 20 to 30 seconds.
TIPSmoking the mustard oil briefly mellows its sharp taste.
saute · ~8 min
Cook the onion, ginger, and garlic.
1.Add the chopped onion and cook until golden, 6 to 7 minutes.
2.Add the ginger and garlic.
3.Cook for 1 minute until the raw smell fades.
saute · ~7 min
Build the masala base.
1.Add the tomato puree and cook for 4 to 5 minutes until slightly thickened.
2.Add Kashmiri red chili powder, fennel powder, coriander powder, turmeric powder, and salt.
3.Mix well and cook for 2 minutes so the spices bloom in the oil.
TIPKeep the heat medium-low once the powders go in so the chili keeps its bright color.
mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends into the masala without splitting.
TIPRoom-temperature yogurt mixes more smoothly into hot gravy.
simmer · ~15 min
Simmer the soya chunks in the gravy.
1.Add the boiled soya chunks and mix well to coat them in the masala.
2.Pour in 1.5 cups water and bring to a gentle simmer.
3.Cover and cook for 12 to 15 minutes so the chunks soak up the flavors.
4.Finish with garam masala and black pepper.
garnish
Garnish with cilantro.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Squeeze the boiled soya chunks very well; trapped water will dilute the rogan josh gravy.
2
Let the mustard oil lightly smoke before adding whole spices to soften its pungency.
3
Cook the onions to a true golden brown for deeper color and a fuller, sweeter masala base.
4
Add the yogurt on low heat and stir constantly to prevent curdling in the tomato-onion masala.
5
Simmer the soya chunks covered long enough for them to absorb the fennel-spiced gravy, not just sit in it.
6
If making ahead, rest the curry for a few hours; the soya chunks taste better after soaking up the gravy.
7
Reheat gently with a splash of water if needed, since soya chunks continue to absorb liquid as they sit.