Kashmiri Phool Rogan Josh Recipe - Cauliflower in Red Curry
Signature dish from Kashmir in a delightful vegetarian twist with cauliflower as the main ingredient.The dish has flawless red color due to the use of Kashmiri chillies. In addition, saffron/ rattan jot is also added to the curry for the crimson red color. You can serve the curry along with homemade butter naan.
Kashmiri Phool Rogan Josh Recipe is a vegetarian twist to the Rogan Josh Recipe which is a signature dish of Kashmir, having its roots in Persia. In Persian language, Rogan means clarified butter and Josh means intensity, which translates to a dish cooked in oil at high intensity of heat. The luscious curry was brought to Kashmir by Mughals who often visited Kashmir for its cool climate. The dish has flawless red color due to the use of Kashmiri chillies. In addition, saffron/ rattan jot is also added to the curry for the crimson red color.
The rogan josh with phool gobhi is a delicious vegetarian alternative to the traditional rogan josh made with meat. The florets are marinated and simmered in yogurt infused with spices. Enjoy this delicious Kashmiri Phool Rogan Josh Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread), Saffron Pilaf Recipe (Kesar Pulao) and Burani Raita Recipe.
Take a look at more recipes from Kashmiri Cuisine
- 1 cup Cauliflower (gobi) , florets
- 1-1/2 cup Hung Curd (Greek Yogurt) For Marinating
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Black cardamom (Badi Elaichi)
- 1/2 teaspoon Cloves (Laung)
- 1/2 teaspoon Whole Black Peppercorns
- 2 teaspoons Kashmiri Red Chilli Powder
- 2 inch Cinnamon Stick (Dalchini)
- Salt , to taste For Curry
- 1/4 cup Mustard oil
- 3 Cloves (Laung)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Black cardamom (Badi Elaichi)
- 1 inch Cinnamon Stick (Dalchini)
- 12 Whole Black Peppercorns
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Dry ginger powder
- 1/2 teaspoon Red Chilli powder
- Salt , to taste
- Ratan jot (alkanet) , infused in oil
How to make Kashmiri Phool Rogan Josh Recipe - Cauliflower in Red Curry
To prepare Kashmiri Phool Rogan Josh Recipe, wash cauliflower and cut them into medium size florets. Allow to dry.
In a mixer, add all the ingredients mentioned under “For marinating” and grind them into fine powder.
In a bowl, add the chopped cauliflower florets and the grounded powders. Combine them together. Marinate the florets and set it aside for about 1 to 1.5 hours.
Heat oil in a non-stick pan on high flame. Once the oil is smoking hot, add cinnamon stick, cardamoms, cloves and fennel seeds. Cook until the seeds sizzle.
Add peppercorns and cook for about a minute.
Reduce the flame and add the marinated florets to the spices in the pan. Combine them well
Season it with salt. Add hing and dry ginger powder. Give them a stir.
Now, add the red chili powder and combine them well.
If you are adding ratan jot, add at this stage. Heat oil in a small pan. Once the oil is warm, add the root and allow it to infuse in the oil for an hour. Add the infused oil to the florets at this stage. The root is added to the curry for the rich red color. Some prefer to use saffron. Infuse saffron in warm milk and add it to the curry.
Meanwhile, in a small bowl, add thick curd and beat them with a whisk.
Add the whisked yogurt to the florets and mix them well.
Lower the flame and cook the Kashmiri Phool Rogan Josh Recipe in low flame till the florets are cooked thoroughly and oil separates from it.Adjust salt if needed.