Rogan Mushroom | Mushroom Rogan Josh | Rogani Kumbh
Introducing the Rogan Mushroom 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, Rogan Mushroom 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.
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.