This delicious North Indian dish gets its name rogan (meaning red) from the red color of its gravy. Don't let the color scare you, though, because this is not a particularly hot, spicy dish. It's a mushroom tomato curry that incorporates ginger and garlic. The red color comes from the tomatoes in the gravy, not a bold spice that will heat your mouth to pieces. This mushroom recipe is an Indian dish that incorporates healthy vegetables and can be served with any rice or pilaf.
The meal has origins in northern India where vegetarian dishes are prominent.
What Is an Indian Curry?
A curry often features fresh or dried hot chilies and includes ingredients prepared in a sauce. It can include curry itself, and may also feature a meat or be a vegetable curry. Spices are most notable in a curry; they offer complex, bold flavors. Not all curries are spicy; the rogani kumbh is not particularly hot. Others may be quite hot, and most feature coriander, cumin and turmeric.
- 1 large onion (quartered)
- 3 medium-sized tomatoes (quartered)
- 2 green chilies (reduce if you want less heat)
- 5 cloves garlic
- 1-inch piece of ginger
- 3 tablespoons vegetable oil (or sunflower or canola oil)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- Optional: 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 cups (or 500 grams) button mushrooms (wiped clean and cut into halves)
- Dash salt (or to taste)
- 4 tablespoons thick unsweetened yogurt (must not be sour; whisked till smooth)
- 1/4 cup fresh coriander (chopped, to garnish)
Wash all the vegetables thoroughly to remove any dirt or residue.
Put the quartered onion, tomatoes, green chilies, ginger and garlic into a food processor and grind them into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid to keep things moving around.
Heat the cooking oil in a deep pan on medium heat and add the above mixture and all the powdered spices into the pan. Stir and fry everything until the oil begins to separate from the masala. Stir the mixture often to prevent the masala from sticking and/or burning onto the pan.
When the masala is done cooking, add the mushrooms and stir gently. Season them with salt to taste and add half a cup of warm water.
Cook everything together until the mushrooms are soft but not pulpy or overcooked. Remove the food from the heat and stir in the yogurt until it is fully blended. This gives it a creamy texture.
Garnish the dish with chopped fresh coriander and serve with jeera rice or another grain of choice.