Monday, September 23, 2013

Vegan MoFo 16- Madhur Jaffrey Indian Cookery- Kasmiri Rogan Josh


This curry comes from Madhur Jaffrey's Indian Cookery. The original was my husbands favourite meal growing up so I knew I had to do this one justice! (no pressure). The flavour base is to die for, but if you're not a fan of the heat adjust the paprika/cayenne pepper to your taste or your mouth really will die (mine did).


We served it with yesterdays spinach and silken tofu 'yoghurt' side, brown rice and some extra greens. Just like any curry the longer you leave it in the fridge the better it tastes but the hotter it gets! The curry sauce is thick and creamy, emulating thick greek yoghurt used in the original and the flavour is almost spot on.. if you're after a 'meatier' curry I'd chuck in some mushrooms or use seitan cooked in stock instead of the tofu but this purist version for the hubs went down a treat.

Kasmiri Rogan Josh
Madhur's Version:
Serves 4-6
1 tbsp fennel seeds
750 ml natural yoghurt
6 tbsp tbsp vegetable oil
2 cm cinnamon stick
1/2 tsp cloves
Pinch of asafetida
1.5kg stewing lamb with bone cut into 5cm cubes
2 1/2 tsp salt (to taste)
4 tsp bright red paprika mixed with 1/4-1 tsp cayenne pepper
1 1/2 tsp powdered ginger
900 ml water
1/4 tsp garam masala

grind fennel seeds
beat yoghurt until smooth
add cin and cloves to hot oil then asafetida
add meat, stir on high for 5 mins
add paprika, cayenne
slowly add yoghurt, 100-150 mls at a time stirring vigorously
cook until all liquid has burned away
add fennel and ginger
add water, cook for 30 mins
cover and cook for another 45 mins
remove lid, add garam masala
Claire's Version:
Serves 2-4
1 1/2 tbsp fennel seeds
750 ml natural yoghurt 250g silken tofu, blended (add upto 1/2 cup of water to thin if needed)
6 tbsp tbsp vegetable oil
2 1 cm cinnamon stick
1/2 1/4 tsp cloves
Pinch of asafetida
1.5kg stewing lamb with bone cut into 5cm cubes 1 packet Firm tofu, pressed overnight
2 1/2 1 tsp salt (to taste)
4 2 tsp paprika mixed with 1/4-1 tsp 1/8-1/2 tsp cayenne pepper
1 1/2  3/4 tsp powdered ginger
900 ml 250ml water/vegetable stock
1/4 tsp garam masala
  • Grind fennel seeds
  • Chop firm pressed tofu into large chunks
  • Blend silken tofu until smooth- adding water if needed
  • Add cinnamon and cloves to hot pan until fragrant, then add asafetida
  • Add firm tofu, stir on high for 5 mins
  • Add paprika, cayenne pepper
  • Slowly add blended silken tofu 100 mls at a time, stirring well
  • Cook until additional liquid has burned away
  • Add fennel and ginger
  • Add water/stock, cook for 10 mins
  • Add garam masala
  • Enjoy!

As you can see I reduced the cooking time significantly, that's one of the great things about not using meat! Even though this curry is very soy heavy it's divine, filling, packed full of flavour and as my other half said 'very thick, spicy, has a creamy feel to it and it's a very good replica of the sauce'. From the fussy eater himself, what more could I want?

Love and Smiles,







Pin It
Related Posts Plugin for WordPress, Blogger...