Mushroom Rogan Josh
Elevate your dinner table with the aromatic and flavorful Mushroom Rogan Josh, a vegetarian twist on the classic Kashmiri dish. This rich, spiced curry features tender button mushrooms simmered in a luxurious gravy infused with bold spices like Kashmiri red chili, cardamom, cinnamon, and garam masala. The inclusion of pureed tomatoes and creamy yogurt creates a silky base, perfectly balancing the warming heat of the spices. Prepared in just 50 minutes, this dish is perfect for weeknight dinners or festive feasts. Serve it hot with fluffy basmati rice, buttery naan, or hearty roti for an unforgettable Indian-inspired meal.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 3 tablespoons Cooking oil (vegetable or mustard oil)
- 2 medium Onion, finely chopped
- 4 large Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 medium Tomatoes, pureed
- 0.5 cup Plain yogurt (whisked)
- 0.5 cup Water
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 4 pods Cardamom pods
- 1 stick Cinnamon stick
- 4 pieces Cloves
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash and clean the mushrooms, then slice them into thick pieces and set aside.
Heat the oil in a large pan over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 1-2 minutes until aromatic.
Stir in the chopped onions and cook for 5-7 minutes until golden brown.
Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Mix in the Kashmiri red chili powder, ground coriander, ground cumin, and turmeric powder. Stir for 30 seconds to toast the spices.
Add the pureed tomatoes and cook for 5 minutes until the oil separates from the mixture.
Reduce the heat to low and slowly fold in the whisked yogurt to prevent curdling. Stir well.
Add the mushrooms and salt, then mix until the mushrooms are coated with the spice mixture.
Pour in the water, cover the pan, and simmer for 15 minutes until the mushrooms are tender and the flavors are well combined.
Stir in the garam masala and cook for another 2 minutes.
Turn off the heat and garnish with fresh chopped cilantro. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
