How do I stop the yogurt from splitting in the curry?

Use well-whisked, room-temperature yogurt, lower the heat, and add it gradually while stirring continuously into the masala.

Can I make this rogan josh ahead of time?

Yes. It actually tastes better after resting because the soya chunks continue to soak up the spiced gravy.

What should the onion-tomato masala look like before adding yogurt?

It should be thick, well-cooked, and slightly glossy, with the raw tomato smell gone and the onions properly browned.

Can I skip mustard oil in this recipe?

You can use another oil, but mustard oil gives the curry a sharper North Indian character that suits this dish well.

Why is Kashmiri red chili powder used here?

It gives the gravy its deep red rogan josh-style color with milder heat than regular chili powder.

Home / Recipes / indian / Rogan Josh with Soya Chunks

indianMediumvegetariangluten freenut freehigh protein

Rogan Josh with Soya Chunks

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.