Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.
As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.
Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:
Ingredients for Raw banana Patties:
2 Raw Bananas boiled and mashed
2 Medium Potatoes boiled and mashed
Salt to taste
1 Tsp Garam Masala
1/2 Tsp Red Chilli Powder
1/4 cup finely Chopped Onions
1/4 Cup Amchur Powder
1/2 Cup Bread Crumbs
Oil to Shallow fry
Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls, and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.
Ingredients for the Gravy:
2 Tsp Saunf / fennel seeds
1 Bay Leaf
3 Tbsp Mustard Oil / Sarson ka tel
3 Cups of water
4 Onions finely Chopped
10 Pepper Corns
1″ Cinnamon Stick
2 Black Cardamom
2 Green Cardamom
1 Tsp Cumin Powder / Jeera Powder
2 Tsp Coriander Powder / Dhania Powder
1/2 Tsp Garam Masala
3 Tomatoes blanched and peeled
1 Tsp Ginger Garlic Paste
6 Dry red Kashmiri Chillies
1 Cup finely chopped Coriander
1/2 Cup thick yogurt
Salt to taste
Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.
In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.
Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.