Rogan Josh Curry Paste Food

ROGAN JOSH CURRY PASTE

Steps:

• To make the curry paste first peel the garlic and ginger.
• Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant.
• Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder).
• Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste.
• The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.

ROGAN JOSH (KASHMIRI LAMB CURRY)

Steps:

• Paste:.
• Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
• Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
• Curry:.
• Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
• Stir in yoghurt, a spoonful at a time.
• Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
• Add lamb and stir over high heat to coat with with spices.
• Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
• Serve sprinkled with coriander leaves and accompany with rice.

SUBZI BADAM ROGAN JOSH (VEGETABLES COOKED IN ALMOND PASTE)

Steps:

• Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside.
• Heat oil in a pot.
• Toss in the mushrooms and saute for 5 minutes.
• Fold in the spring onions and stir-fry for 5 minutes.
• Add the mixed vegetables and saute for 5 minutes.
• In another pan, heat 1 tablespoons olive oil.
• Add the ginger-garlic paste and stir-fry for 4 minutes.
• Fold in salt, turmeric powder, corriander powder and the ground almond paste.
• Stir-fry for 5-6 minutes.
• Add tomato puree and cook for a few minutes.
• Fold in the sauted vegetables.
• When well blended, add the cornflour mixture and saffron soaked in warm water.
• Mix well and cook until the gravy thickens.
• Serve hot garnished with fresh corriander leaves.
• Enjoy!

ROGAN JOSH

Steps:

• Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
• Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.

TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)

Steps:

• Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
• Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
• Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).

ROGAN JOSH

Steps:

• Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
• Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
• Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.