Saturday, 2 February 2013

Mushroom ki Rogan josh

     CupoNation is an renowned website that offers wide range of discount coupons for leading online retailers in India like Flipkart, Snapdeal etc.  And yes, Snapdeal is one of my favourite website, back at home, we often visit them for discounted buffets ranging at Hyderabad, isn't it great?  :)  Coming back to our post,  Rogan josh (rogan meaning red/oil and josh meaning heat) is an aromatic lamb dish of Persian origin.  Slowly, they prevailed to Kashmir by Mughals.  This dish has  lamb chunks cooked on high heat with excess of oil.  The characteristic red colour of this dish comes from adding degi mirch powder or kashmiri chilly powder.  This powder added, gives the immense heat to dish, and hence the name

My all-time-twist was to add mushrooms here, and yes, they tasted very great with rogan josh spices.  The entire building (with almost six individual flat) was filled by this aromatic spice and overall it was an divine combination.  Apart from the heat driven by degi mirch here, I am also adding saffron threads to bring out the richness of this rogan josh...  You can also try  other mushroom recipes here like Mushroom stir-fryMushroom theeyalMalvani khumb curryKhuskhuswali khumbLaal khumbMushroom dopyazaMushroom jalfrezi.

Ingredients required

For temper
  • 4 tbspn oil
  • 1 bayleaf, crushed
  • 1-inch cinnamon piece
  • 2-3 black cardamon
  • 3-4 cloves
  • 1/2 cup finely chopped onions 
  • 1 cup tomato puree
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1 tbspn Degi mirch powder
  • 1 tbspn dhanya powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 200 gm of mushrooms, halved
  • 1/2 tsp of Saffron threads
  • 1 tbspn warm milk


Heat oil in kadaai, this is followed by adding ingredients under temper

Let them sizzle, add onions and cook till they brown.

Now add tomato puree along with all other spices.  Mix very well.

Add in mushrooms along with one cup of water.  On high flame, let them cook till mushrooms are done.  This will take around ten minutes.  Meantime, dissolve saffron threads in warm milk, keep aside.  

After mushrooms are done, pour saffron infused milk.  Switch off the flame.

Serve hot with roti or phulka.

I am linking this recipe to My spicy recipe- Giveaway event

Am also linking to Walk through memory lane hosted by merry tummy and announced by Gayathri cookspot

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