Kashmiri Gobi Rogan Josh Recipe
Contents
With roots in Persia, the Kashmiri Gobi Rogan Josh Recipe is a vegetarian version of the Rogan Josh Recipe, an iconic food of Kashmir. A dish fried in oil at a high degree of heat is called rogan (Persian for “clarified butter”) and Josh (meaning intensity). The Mughals introduced this delicious curry to Kashmir, where they frequently traveled due to the region’s pleasant temperature. The usage of Kashmiri chiles gives the dish an amazing red color. For the curry’s ruby red color, saffron or rattan jot is also added.
The vegetarian version of rogan josh, which tastes great, is created using phool gobhi instead of meat. The florets are marinated in spiced yogurt and then cooked.
Cultural Importance of Kashmiri Gobi Rogan Josh
Kashmiri Gobi Rogan Josh Recipe, a popular dish among Kashmiri Pandits, is typically featured at weddings, birthdays, and other special occasions. This vegetarian delight holds a significant place in Kashmiri cuisine, cherished for its aromatic flavors and rich tradition.
The dish symbolizes the essence of celebrations, making it a staple in festive gatherings. Prepared with care and expertise, Kashmiri Phoola Rogan Josh showcases the culinary expertise of the Kashmiri Pandit community. It serves as a testament to the cultural significance of delectable vegetarian options in the vibrant tapestry of Kashmiri gastronomy, adding a touch of warmth and flavor to memorable events.
How to Make Kashmiri Gobi Rogan Josh?
Kashmiri Phool Rogan Josh is a vegetarian version of the traditional Rogan Josh, a popular Kashmiri dish known for its rich and flavorful curry. The “phool” in this context typically refers to cauliflower or other vegetables. Here’s a simple Kashmiri Gobi Rogan Josh Recipe:
Kashmiri Phool Rogan Josh Recipe
Course: Lunch, DinnerCuisine: KashmiriDifficulty: Medium4
servings30
minutes50
minutes1
hour20
minutesA delightful vegetarian gem, Kashmiri Gobi Rogan Josh graces festive tables like weddings and birthdays. This cauliflower dish, simmered in a warm blend of spices, isn't just any side; it's a star of vegetarian Kashmiri cuisine, offering a flavorful experience for every occasion.
Ingredients
1 cauliflower
½ teaspoon fennel powder
½ teaspoon black cumin seeds
1 teaspoon of white cumin seed
½ teaspoon ginger powder
1½ teaspoon red chili powder
2 cardamoms
2 cloves
1 pinch of asafoetida
2 bay leaves
Mustard oil/vegetable oil
Salt to taste
1/2 cup of water
Directions
- Begin by washing and cutting the cauliflower into medium-sized florets.
- Heat oil in a frying pan and deep-fry the florets in batches of 2-3 pieces at a time.
- Fry the cauliflower until it turns a golden brown color, then set it aside.
- Repeat the frying process for the remaining cauliflower florets.
- In a wide-bottomed pan, heat 2 tsp oil.
- Add asafoetida and cumin seeds, then sauté over low heat.
- Add red chili powder and a small amount of water to create a red paste. Stir well.
- Add water, fennel powder, salt, clove, ginger powder, bay leaves, and the previously fried cauliflower florets.
- Mix all the ingredients thoroughly and add more water.
- Cook over a high flame until the water evaporates (approximately 2-3 minutes).
- Grind cardamom, black cumin, and sprinkle the mixture over the florets.
- Cover the pan.Begin by washing and cutting the cauliflower into medium-sized florets.
- Heat oil in a frying pan and deep-fry the florets in batches of 2-3 pieces at a time.
- Fry the cauliflower until it turns a golden brown color, then set it aside.
- Repeat the frying process for the remaining cauliflower florets.
- In a wide-bottomed pan, heat 2 tsp oil.
- Add asafoetida and cumin seeds, then sauté over low heat.
- Add red chili powder and a small amount of water to create a red paste. Stir well.
- Add water, fennel powder, salt, clove, ginger powder, bay leaves, and the previously fried cauliflower florets.
- Mix all the ingredients thoroughly and add more water.
- Cook over a high flame until the water evaporates (approximately 2-3 minutes).
- Grind cardamom, black cumin, and sprinkle the mixture over the florets.
- Cover the pan.
Notes
- You can adjust the amount of red chili powder according to your spice preference.
- To make the dish richer, you can add a curd.
- Serve Kashmiri Phool Rogan Josh with hot rice, naan, or roti.
People also ask:
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Can I use any other oil besides mustard oil?
While traditionally mustard oil is used in Kashmiri cuisine for its distinct flavor, you can substitute it with other cooking oils like vegetable oil or canola oil if you find the mustard oil taste too strong.
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Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen cauliflower florets and peas if fresh ones are not available. Make sure to adjust the cooking time accordingly, as frozen vegetables may cook faster.
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Can I make this curry less spicy?
Yes! Adjust the quantity of red chili powder according to your spice preference. You can start with a smaller amount and add more later if needed. Kashmiri cuisine often has a mild heat profile, so feel free to tailor it to your taste.
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Can I make Kashmiri Phool Rogan Josh in advance?
Yes, you can make the curry in advance and store it in the refrigerator for up to 2-3 days. Reheat it on the stove or in the microwave before serving. However, for the best taste and texture, it’s recommended to serve it fresh.
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What can I serve with Kashmiri Phool Rogan Josh?
Kashmiri Phool Rogan Josh pairs well with steamed rice, pulao, or naan, roti, or paratha. Choose your favorite to enjoy this flavorful curry.
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