Rogan Josh BIR Recipe

Rogan Josh originates from the Kashmiri Valley in India. This is a very aromatic dish with huge flavours and a fairly thick sauce, thanks to the use of Cashew Paste. 

This is a very popular dish in Indian Restaurants throughout the country. Medium in heat and traditionally cooked with dark meat such as lamb or mutton. There’s a fair few ingredients in this but it’s not as daunting as it looks. This curry is a must try! 

Follow my recipe for pre-cooked Lamb and you’ll have succulent and tender pieces of meat which is perfect for this delicious curry!

Rogan Josh BIR Recipe Ingredients

  • 3 tbsp Vegetable Oil
  • 1 tbsp Garlic and Ginger Paste
  • 1/2 Medium Onion
  • 1/4 Green Pepper
  • 1/4 Red Pepper
  • 1/2 tsp Chilli Powder
  • 2 tsp Curry Powder
  • 1/2 tsp Cumin Powder
  • 1 1/4 tsp Paprika Powder
  • 1/2 tsp Kasuri Methi (Fenugreek Leaves)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 2 tbps Tomato Puree
  • 2 tbsp Plain Yoghurt
  • 2 tbsp Cashew Paste
  • 1 Tomato - Cut into 6 Wedges
  • Pre-Cooked Meat or vegetable of your choice (Lamb or Mutton recommended)
  • 250mL Base Gravy
  • 2 tbsp Fresh Coriander - Finely Chopped

Method

Start by prepping the onion and peppers. Peel and cut the onion in half. Then, each half cut into 4 chunks and separate the layers of onion. Put these to one side in a bowl or container.  Now cut the peppers into chunks similar size to the onion pieces and put them in the same container.

Measure out the Chilli Powder, Curry Powder, Cumin Powder, Paprika Powder, Garam Masala, Kasuri Methi and Salt and put into the same container (this will all be added at the same time). Measure out all the other ingredients so you are well prepared. The yoghurt and tomato puree will be added together so these can go into the same container. Heat up the base gravy so it’s hot when you add it to the frying pan. It’s important to keep the heat in when cooking BIR curries.

Add the oil to the frying pan and heat to a medium heat. Fry the Garlic and Ginger Paste stirring frequently so you don’t burn it. After 1 minute add the onion and pepper. Fry for two minutes stirring occasionally. 

Add the Chilli Powder, Curry Powder, Cumin Powder, Paprika Powder, Kasuri Methi, Garam Masala and Salt. Fry this for 1 minute stirring frequently to avoid burning the spices. You might need to add a small amount of base gravy to help avoid burning them.  

Now add the Tomato Puree and Yoghurt. Mix well and fry until the oil separates whilst stirring occasionally. After two minutes turn up to a high heat and add the Tomato Wedges, Cashew Paste and 1/4 of the Base Gravy. Mix well and then stop stirring. Allow the sauce to dry out around the edges, forming small craters. Then add another 1/4 of base gravy, mix well scraping the dried out sauce from the edges and mixing it back in. Then again, stop stirring and allow the same to happen. Add the remaining base gravy, chopped Coriander and your meat or vegetables of choice. Stir in and allow to reduce to the desired consistency. 

Serve with a small amount of chopped fresh Coriander as garnish.