Mushroom Rogan Josh
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb mushroom
- 16 ounces onions, peeled and finely chopped
- 4 tablespoons oil
- 4 cardamom pods
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole cloves
- 2 -3 pieces cinnamon bark
- 3 garlic cloves, peeled and finely chopped
- 2 chilies, finely chopped
- 1⁄4 inch fresh ginger, peeled and finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1⁄2 teaspoon garam masala
- 2 tablespoons red paprika
- 2 tablespoons tomato puree
- 5 tablespoons plain yogurt
directions
- Heat the oil in a large pan.
- Add cardamom pods, bay leaves, black peppercorns, cloves and cinnamon.
- Wait until the cloves swell up or the bay leaves begin to take on colour. This just takes a few seconds.
- Now add chopped onions, stir and fry until they are golden brown.
- Turn heat to low and add garlic, ginger, chillies, coriander powder, cumin powder, salt, garam masala, paprika, tomato puree and stir to mix.
- Cool this mixture by placing pan into a bowl of cold water.
- 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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Reviews
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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!
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Great authentic taste. We didn't have any peppercorns on hand and had run out of yogurt so used sour cream in it's place. Our mushies were large so I 1/4'd them. I added 2 extra tblsp of tomato puree but the end result wasn't quite as saucy as I would've liked, so next time I'll see how we go with adding more yogurt & tomato puree. Update: We have since made this with 3 more tblsp each of yogurt & tomato puree than the original recipe calls for & found the right consistancy/ratio for us. Thanks for sharing, Bussles. :)
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This was a wonderful recipe to try. I went out and got not 1 but 2 tins of mushrooms and decided to use 1 and try this. I noticed this recipe has a lot of spice in it and since we cannot eat too much spice, I had to make a few changes. This is what I changed. I used 2 onions, a tin of 425gms. mushrooms(whole), 1 green chilli, 1 tbsp. oil, 2 green cardamoms, 2 bay leaves, a few black peppercorns, 1 cloves, 1/2 inch cinnamon stick, 2 tomatoes(paste of) and the other ingredients in the same quantity as mentioned here in the recipe. I omitted the red paprika altogether. This was quite nice and we like it. Will be made when we are in the mushroom mood :) Thanks for sharing!