Rogan Josh (Restaurant Style)
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 tablespoon Garlic & Ginger Paste
- • 1 teaspoon Paprika Powder
- • 1/2 teaspoon Chilli Powder
- • 1/2 teaspoon Cumin Powder
- • 2 teaspoons Mix Powder / Curry Powder
- • 1/8 teaspoon Salt
- • 60 ml Tomato Paste
- • 250 ml Curry Base
- • 1 Sliced Tomato
- • 6-8 pieces Meat / Veg / Paneer
- • 2 tablespoons Cashew Paste
- • 2 tablespoons Plain Yoghurt
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Heat the oil on high and cook the garlic and ginger paste for around 30 seconds until the bitter smell disappears.
Add the salt, paprika, chilli, cumin and mixed powders and and cook for a further 30 seconds stirring continuously.
Add the tomato paste, base gravy and fresh tomato slices, turn down the heat to medium and simmer for around 5 minutes.
Add your choice of meat (I always add my pre-cooked lamb), then add the cashew paste and yoghurt (or cream) stirring continuously whilst adding.
When the dish reaches your required consistency add the fenugreek and garam masala and stir through. Sprinkle with the fresh coriander and enjoy