Mushroom Rogan Josh

READY IN: 40mins
Recipe by Bussles

This is a very tasty curry. The mushrooms make a tasty alternative to meat. This was given to me by a dear Indian friend.

Top Review by Dr. Jenny

Definitely 5 stars with modifications. DH said without prompting that I should save this recipe and that he hasn't enjoyed dinner this much in awhile. We sliced our mushrooms but left them pretty thick. I used black cardamom, and 2 cinnamon sticks that were a little on the smaller side. Used Serrano chiles. Followed Rhiannon & Matt's advice in their review to add 3Tb to both the tomato purée and Greek yogurt. Perfect consistency!! We served over rice for a main course. It fed just the two of us. Loved it. We'll make again!

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan.
  2. Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
  3. Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
  4. Now add chopped onions, stir and fry until they are golden brown.
  5. Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
  6. Cool this mixture by placing pan into a bowl of cold water.
  7. Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.

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