Rogan Mushroom | Mushroom Rogan Josh | Rogani Kumbh | Rogani Mushroom
Introducing the Rogan Mushroom (Mushroom Rogan Josh) dish, a delectable vegetarian recipe inspired by the flavors of Kashmiri Rogan Josh. Packed with spices and tanginess, this dish promises to tantalize your taste buds like never before. Originating from the scenic valleys of Kashmir, Rogani Mushroom (Rogani Kumbh) brings together a fusion of rich spices and textures, making it a delightful addition to any meal. With its roots in the traditional Rogan Josh, this vegetarian rendition substitutes meat with hearty mushrooms, offering a burst of flavor that will leave you craving for more.
What sets Mushroom Rogan Josh apart is its perfect balance of spiciness and tanginess. The blend of aromatic spices combined with the tangy undertones creates a symphony of flavors that dance on your palate with every bite. Whether you’re a spice enthusiast or someone who enjoys a hint of tanginess, this dish caters to all taste preferences, making it a versatile choice for any occasion.
Making this Rogan Mushroom recipe is straightforward and uncomplicated.
Once Mushroom Rogan Josh is ready, serve it piping hot alongside fluffy basmati rice or warm naan bread. The combination of the tender mushrooms and flavorful sauce is a match made in culinary heaven. Each mouthful is a sensory delight, with the spices and tanginess working in perfect harmony to elevate your dining experience.
How to make Mushroom Rogan Josh
Prepare Onion Paste for Rogan Mushroom (Rogani Kumbh)
Heat the 2 tablespoons oil in a large skillet or frying pan over medium heat.
Add the 2 medium sized thinly sliced onions to the skillet. Spread them out evenly to ensure they cook evenly. Cook the onions slowly over medium-low heat, stirring occasionally. This process will take some time, usually around 10 minutes, but it’s crucial for developing the rich caramelized flavor.
Continue cooking the onions, stirring occasionally, until they turn a deep golden brown color and become soft and caramelized. If the onions start to stick to the bottom of the pan, you can add a little water to deglaze the pan and scrape up any browned bits.
Once the onions are fully caramelized and soft, remove them from the heat and let them cool.
Transfer the caramelized onions to a food processor or blender. Pulse until you achieve a coarse paste-like consistency. You may need to scrape down the sides of the processor or blender and pulse again to ensure all the onions are well blended.
Caramelized onion paste adds a delicious depth of flavor to soups, stews, sauces, dips, and spreads. Enjoy experimenting with it in your favorite recipes!
Prepare Chilli Paste for Mushroom Rogan Josh (Rogani Mushroom)
Place the 3 Kashmiri red chilies, 1/2 teaspoon cumin (jeera) seeds, and 1 teaspoon coriander (dhania) seeds in a small bowl. Pour hot water over them, enough to cover them completely. Let them soak for 30 minutes covered. This will help soften the spices and intensify their flavors.
After soaking, drain the water from the spices and discard it. Transfer the soaked chilies and seeds to a food processor or blender and add 2 tablespoons of water. Pulse until you achieve a smooth paste-like consistency. You may need to scrape down the sides of the processor or blender and pulse again to ensure all the ingredients are well blended.
Prepare Curd Mixture for Mushroom Rogan Josh
Pour 3/4 cup of curd (dahi) into a bowl.
Add 1/2 teaspoon of ginger powder (saunth) and 1 teaspoon of fennel powder. Mix thoroughly.
Optionally, add a few strands of saffron (kesar) for added flavor and color, if desired.
Ensure all ingredients are well blended.
Prepare Mawal Water (Optional) for Rogan Josh Signature Color
Bring 1/2 cup of water to a boil in a saucepan. Add 3 dried mawal flowers to the boiling water and mix well. Turn off the heat and cover the saucepan. Allow the flowers to soak in the hot water for 10 minutes.
After 10 minutes, strain the water through a sieve, separating it from the flowers. Discard the flowers and keep the infused water aside for later use.
Prepare Rogani Mushroom
Heat 2 tablespoons of mustard oil in a pan until it starts to smoke.
Reduce the heat to low. Add 1 tej patta (bay leaf), 1 black cardamom, 2 green cardamoms, 4 cloves, 5 black peppercorns, and 1/2 teaspoon of hing (asafoetida).
Fry the spices for about 30 seconds until they become aromatic.
Stir in chilli paste, onion paste and curd mixture that we prepared earlier.
Cook the mixture for 2 minutes over medium heat.
Season with salt according to taste.
Add 200 grams of chopped mushrooms.
Cook for a few minutes on medium flame.
Pour in 1/2 cup of water or mawal water (if using).
Continue cooking until the mushrooms are tender and the gravy thickens.
Garnish with fresh coriander leaves.
Mix and serve Rogani Mushroom (Rogani Kumbh) hot with naan, roti, or rice.
Recipe Card
Rogan Mushroom | Mushroom Rogan Josh | Rogani Kumbh
Ingredients
Onion Paste
- 2 tbsp oil for frying onions
- 2 medium sized onions (sliced)
Chilli Paste
- 3 kashmiri lal mirch dried kashmiri red chillies
- ½ tsp cumin seeds jeera
- 1 tsp coriander seeds dhaniya ke beej
- ½ cup warm water for soaking
Curd Mixture
- ¾ cup curd dahi
- ½ tsp dried ginger powder saunth
- 1 tsp fennel powder saunf powder
- few strands of kesar optional
Mawal Water (Optional)
- 3 dried mawal flowers
- ½ cup water
Rogan Mushroom
- 200 gms mushrooms chopped
- 2 tbsp mustard oil sarson ka tel
- 1 bay leaf tej patta
- 1 black cardamom badi eliachi
- 2 green cardamoms hari eliachi
- 4 cloves laung
- 5 black peppers kali mirch
- ½ tsp asafoetida hing
- 2 tbsp coriander leaves chopped kata hua dhaniya
Instructions
Onion Paste
- Heat the 2 tablespoons oil in a large skillet or frying pan over medium heat.
- Add the 2 medium sized thinly sliced onions to the skillet.
- Cook the onions slowly over medium-low heat, stirring occasionally. Till golden brown in color.
- Remove from heat and let them come to room temperature.
- Transfer the caramelized onions to a food processor or blender. Pulse until you achieve a coarse paste-like consistency.
Chilli Paste
- Place the 3 Kashmiri red chilies, 1/2 teaspoon cumin (jeera) seeds, and 1 teaspoon coriander (dhania) seeds in a small bowl.
- Pour hot water over them, enough to cover them completely. Let them soak for 30 minutes covered.
- After 30 minutes drain the water from the spices and discard it.
- Transfer the soaked chilies and seeds to a food processor or blender and add 2 tablespoons of water.
- Pulse until you achieve a smooth paste-like consistency.
Curd Mixture
- Pour 3/4 cup of curd (dahi) into a bowl.
- Add 1/2 teaspoon of ginger powder (saunth) and 1 teaspoon of fennel powder. Mix thoroughly.
- Optionally, add a few strands of saffron (kesar) for added flavor and color, if desired.
- Ensure all ingredients are well blended.
Mawal Water (Optional) for trademark Rogan Josh color
- Bring 1/2 cup of water to a boil in a saucepan.
- Add 3 dried mawal flowers to the boiling water and mix well.
- Turn off the heat and cover the saucepan.
- Soak in the hot water for 10 minutes.
- Strain the water through a sieve, separating it from the flowers.
- Discard the flowers and keep the infused water aside for later use.
Rogan Mushroom
- Heat 2 tablespoons of mustard oil in a pan until it starts to smoke.
- Reduce the heat to low.
- Add 1 tej patta (bay leaf), 1 black cardamom, 2 green cardamoms, 4 cloves, 5 black peppercorns, and 1/2 teaspoon of hing (asafoetida).
- Fry the spices for about 30 seconds until they become aromatic.
- Stir in chilli paste, onion paste and curd mixture that we prepared earlier.
- Cook the mixture for 2 minutes over medium heat.
- Season with salt according to taste.
- Add 200 grams of chopped mushrooms.
- Cook for a few minutes on medium flame.
- Pour in 1/2 cup of water or mawal water (if using).
- Continue cooking until the mushrooms are tender and the gravy thickens.
- Garnish with fresh coriander leaves.
- Mix and serve hot with naan, roti, or rice.
