Rogan Josh from scratch without base gravy (British Indian Restaurant / BIR Style)
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- Опубликовано: 16 июл 2020
- Rogan josh, also called roghan josh or roghan ghosht, is an aromatic curried meat dish of Persian or Kashmiri origin. It is made with red meat, traditionally lamb or goat and colored and flavored primarily by paprika and chilli. It is one of the signature recipes of Kashmiri cuisine.
Looking for my base gravy version? It's here • Rogan Josh (British In...
Ingredients
4 tablespoons oil (vegetable)
1 small onion (grated)
1 tablespoon garlic & ginger paste
1 teaspoon paprika powder
1/2 teaspoon chilli powder
3/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/4 teaspoon turmeric powder
2 teaspoons mix powder / curry powder
1/8 teaspoon salt
1/4 teaspoon of sugar
65 ml tomato paste (with 65ml of water added to mix in easier)
250ml of water
1 tomato sliced
6-8 pieces meat, vegetables, paneer or tofu
2 tablespoons cashew paste (see below)
2 tablespoons plain yoghurt
1/4 teaspoon fenugreek leaves (kasoori methi)
1/4 teaspoon garam masala powder
1/4 cup coriander (fresh/chopped) (for decoration)
For the cashew paste:
place 50g of cashews in a blender to create a fine powder, mix with a little water to form a fairly runny paste
How I
Pre-cook lamb: • Pre-Cooked Lamb (Briti...
Pre-cook chicken: • How to make PRE-COOKED...
Make garlic ginger paste: • Garlic Ginger Paste (B...
Method
1. Heat the oil on medium and cook the onions until soft and they are just starting to caramalise
2. Turn up the heat and cook the garlic and ginger paste for around 30 seconds until the bitter smell disappears.
3. Add the salt, paprika, chilli, cumin, coriander, turmeric and mix powder and and cook for a further 30 seconds stirring continuously.
4. Add the tomato paste, water (heated) and fresh tomato slices, turn down the heat to medium and simmer for around 5 minutes.
5. Add your choice of meat (I always add my pre-cooked lamb), then add the cashew paste and yoghurt (or cream) stirring whilst adding.
6. When the dish reaches your required consistency (and your meat is cooked through if using raw) add the fenugreek and garam masala and stir through. Sprinkle with the fresh coriander and enjoy
If you recreate this recipe, please share on Instagram, Twitter or FaceBook or even comment under the recipe on my website at www.thecurrykid.co.uk
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Хобби
If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
"Hi, I'm Josh, my friends call me Rogan...."
Great videos, great recipes, very clear. Thank you!
Awesome! Thank you!
Hi Josh! I made this curry step-by-step with your video - it was really easy to follow and the curry turned out amazing! Thank you!
Many thanks for letting me know. Thanks for trying as well it’s great to hear 😀 lots more coming
Looks delicious, I'll definitely be trying this!
Please do, look forward to seeing the results :)
Looks amazing. Can't wait to make it. Thanks Josh
Thanks Ali, Hope you enjoy :)
OMG this looks yum!
Many thanks :)
Definitely trying this tommorow night all the others I've cooked of yours have really been great thanks again for sharing
Great to hear, glad you like them. loads more to come, they normally appear on my website first which may help you thecurrykid.co.uk/
@@TheCurryKid again thankyou for sharing I and the family have enjoyed your recipes so much
Made this, a superb curry
Thank you so much 👍
Very impressive, subscribed.
Many thanks, greatly appreciated
Hi Josh, finally got to try this recipe and my family loves it. Have a question; Do you use roasted cahsews or raw cashews to make the paste? Thanks and keep up the great content.
Thats fantastic thanks for letting me know. Weird;y it doesn't say on the packet but I personally don't cook them before grinding. It's all for the texture so they will cook in the sauce. These are what I use www.sainsburys.co.uk/gol-ui/Product/sainsburys-cashews-30g
The Curry Kid thanks for the response. I’ll experiment and try pre roasting next time. I have a feeling it may give additional flavor as roasting tends to bring the oil from the cashews
I needed to grind my paste down more, it was too lumpy. But tasted great nevertheless. I think this would be great with spinach too. Shame I don't have a tandoori, it would have been great with some lush naan. Thank you so much xx
ah that's a shame but at least you know for next time. I ground the cashews first then made them into a paste if that helps. Not sure if you've seen my tandoori oven video, I made one in the summer for £50 thecurrykid.co.uk/how-to-build-a-tandoor-oven-at-home-for-under-50/
Sounds good!! I'll do that next time. Thanks for info! I'll have a look!!
Will give this a try, made a Jalfrezi last weekend using your recipe and it turned out amazing, can I ask what the cashew paste is for?
Fantastic to hear, thanks for trying. The cashew paste is a fairly normal ingredient for the Rogan josh dish and acts as a thickener. You could probably leave out / swap with soaked ground almonds if that's easier
The great thing with ground cashew paste is people can use it instead of cream if they are dairy intolerant in Indian dishes :)
@@TheCurryKid thanks, I appreciate the response, another thing I would like to ask is when you list chilli powder is that cayenne or the other type that is a mixture of spices? I assumed it was cayenne and used that and it turned out well but just wanted to check, thanks
Hi, this is the stuff I use, any brand Rajah, EastEnd etc rajahspices.co.uk/product/chilli-powder/
@@TheCurryKid brilliant, that's the exact same one I use, thanks again
Hi Josh this looks really good how many people does it serve roughly?
Hi this is one Restaurant portion my dad would eat this and rice if you have an extra such as naans it would probably do two people
@@TheCurryKid thank you 😊
His name is Josh. I'm using his Rogan Josh recipe
lol :)