Kashmiri Phool Rogan Josh
Delight in the aromatic flavors of this traditional Kashmiri dish, featuring tender cabbage enveloped in a rich, spiced yogurt sauce that tantalizes the taste buds and warms the soul. Perfect for a cozy dinner, this vegetarian masterpiece embodies the essence of Kashmiri cuisine, showcasing vibrant spices and a luxurious texture that is both satisfying and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (गोहरी) | 1 cup, chopped |
| Hung Yogurt (दही का चक्का) | 1½ cups |
| Fennel Seeds (सौंफ) | ½ tsp |
| Green Cardamom (इलाईची) | ½ tsp |
| Black Cardamom (बड़ी इलाइची) | ½ tsp |
| Cloves (लॉन्ग) | ½ tsp |
| Whole Black Pepper (काली मिर्च) | ½ tsp |
| Kashmiri Red Chili Powder (लाल मिर्च पाउडर) | 2 tsp |
| Cinnamon Sticks (दालचीनी) | 2 inches |
| Salt (नमक) | to taste |
| Mustard Oil (सरसो का तेल) | ½ cup |
| Whole Cloves (लॉन्ग) | 3 pcs |
| Green Cardamom (इलाईची) | 3 pcs |
| Black Cardamom (बड़ी इलाईची) | 3 pcs |
| Cinnamon Sticks (दालचीनी) | 1 inch |
| Whole Black Pepper (काली मिर्च) | 12 pcs |
| Fennel Seeds (सौंफ) | 1 tsp |
| Asafoetida (हींग) | ½ tsp |
| Ginger Powder (अदरक पाउडर) | ½ tsp |
| Red Chili Powder (लाल मिर्च पाउडर) | ½ tsp |
| Salt (नमक) | to taste |
| Rattan Jot (रतन जोट) | soaked in oil |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~8 g |
| Fat | ~18 g |
| Carbohydrates | ~10 g |
| Fiber | ~2 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 80 minutes |
| Servings | 5 |
Instructions
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Prepare the Cabbage: Start by washing the chopped cabbage thoroughly under running water to remove any dirt or impurities. Once cleaned, set it aside in a bowl for later use.
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Create the Marinade: In a mixer grinder, combine the hung yogurt, fennel seeds, green cardamom, black cardamom, cloves, whole black pepper, Kashmiri red chili powder, cinnamon sticks, and a pinch of salt. Blend the mixture until it forms a smooth paste, ensuring all spices are well incorporated.
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Marinate the Cabbage: In a mixing bowl, combine the chopped cabbage with the freshly ground marinade. Ensure that the cabbage is evenly coated with the spice mix. Cover the bowl and let it marinate for about one hour. This step allows the flavors to meld beautifully into the cabbage.
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Heat the Oil: In a large, heavy-bottomed pan or kadhai, heat the mustard oil over medium heat. Wait until the oil is hot enough, which can be determined when it starts to shimmer slightly.
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Sauté the Whole Spices: Once the oil is hot, add the cinnamon stick, green cardamom, cloves, and fennel seeds. Sauté these whole spices for about 10 seconds, allowing them to release their fragrant aroma.
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Add Black Pepper: After 10 seconds, add the whole black pepper to the pan. Sauté this mixture for another 30 seconds, stirring gently to prevent burning.
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Cook the Marinated Cabbage: Reduce the heat to low and add the marinated cabbage to the pan. Stir gently to combine all the ingredients thoroughly.
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Season the Dish: After mixing, add salt, asafoetida, and ginger powder to the cabbage. Stir well to ensure even distribution of the spices. Let it cook for another 10 seconds.
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Incorporate the Red Chili Powder: Add the red chili powder and mix thoroughly. If you are using rattan jot, this is the moment to incorporate it into the dish, stirring gently to ensure it is well combined.
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Infuse the Rattan Jot: In a separate small pan, heat a little mustard oil until it’s hot, then add the soaked rattan jot to it. Turn off the heat and set this infused oil aside for about one hour to allow the flavors to deepen.
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Combine with the Cabbage: After an hour, add the rattan jot-infused oil to the cooked cabbage mixture, stirring gently.
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Finish with Yogurt: In a bowl, whisk the hung yogurt until smooth and creamy. Slowly add this yogurt to the cabbage, mixing gently to combine all ingredients without curdling the yogurt.
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Simmer Until Cooked: Reduce the heat to low and allow the dish to simmer gently, cooking until the cabbage is tender and infused with the flavors of the spices. This will take about 15-20 minutes.
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Serve Hot: Once the cabbage is perfectly cooked, turn off the heat and serve the Kashmiri Phool Rogan Josh hot. This dish is best enjoyed with Burani Raita, Lacha Paratha, and Jeera Pulao for a wholesome Kashmiri dining experience.
Conclusion
Kashmiri Phool Rogan Josh encapsulates the essence of Kashmiri culinary tradition, combining a myriad of spices that not only enhance the taste but also provide a delightful aroma. The interplay of yogurt and spices makes this dish not just a meal but a celebration of flavors that you can share with family and friends, inviting them into the rich tapestry of Kashmiri cuisine. Enjoy this exquisite dish as part of a festive gathering or a cozy family dinner, and let the warm, comforting flavors transport you to the enchanting valleys of Kashmir.
