Kashmiri Phool Rogan Josh: Vegetarian Cauliflower in Spicy Red Curry

Kashmiri Phool Rogan Josh (Cauliflower in Red Curry)

Kashmiri Phool Rogan Josh is a vegetarian take on the classic Rogan Josh, a beloved dish originating from Kashmir with Persian roots. The name “Rogan Josh” comes from the Persian words rogan (clarified butter) and josh (intensity), describing a dish traditionally cooked at high heat in oil. The rich, crimson red color of the curry comes from the use of Kashmiri chilies and saffron or rattan jot, which adds both color and flavor to the dish. This recipe offers a perfect blend of aromatic spices, creating a vibrant and flavorful curry that pairs beautifully with naan or saffron pilaf.

Cuisine: Kashmiri
Course: Dinner
Diet: Vegetarian

Ingredients:

• For Marinating:

  • 1 cup Cauliflower (Gobi), florets
  • 1 ½ cups Hung Curd (Greek Yogurt)
  • ½ tsp Fennel seeds (Saunf)
  • ½ tsp Cardamom (Elaichi) Pods/Seeds
  • ½ tsp Black cardamom (Badi Elaichi)
  • ½ tsp Cloves (Laung)
  • ½ tsp Whole Black Peppercorns
  • 2 tsp Kashmiri Red Chilli Powder
  • 2-inch Cinnamon Stick (Dalchini)
  • Salt, to taste

• For Curry:

  • ¼ 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 tsp Fennel seeds (Saunf)
  • ½ tsp Asafoetida (Hing)
  • ½ tsp Dry ginger powder
  • ½ tsp Red Chilli powder
  • Salt, to taste
  • Ratan jot (alkanet), infused in oil

Preparation Time: 20 minutes

Cook Time: 60 minutes

Instructions:

1. Prepare the Cauliflower: Wash and cut the cauliflower into medium-sized florets, allowing them to dry completely.

2. Make the Marinade: In a mixer, combine the ingredients for marinating (fennel seeds, cardamom, black cardamom, cloves, peppercorns, Kashmiri red chili powder, cinnamon stick, and salt). Grind into a fine powder.

3. Marinate the Cauliflower: In a bowl, mix the chopped cauliflower florets with the ground spice mixture. Coat well and marinate for 1 to 1.5 hours.

4. Heat the Oil: In a non-stick pan, heat mustard oil on high flame until it starts to smoke. Once hot, add cinnamon stick, cardamoms, cloves, and fennel seeds. Let them sizzle.

5. Cook the Spices: Add the whole black peppercorns and cook for another minute. Reduce the flame.

6. Add the Cauliflower: Gently add the marinated cauliflower florets to the pan, combining them with the spices. Stir well.

7. Season the Dish: Season the curry with salt, then add asafoetida (hing) and dry ginger powder. Stir and allow the spices to blend.

8. Infuse Ratan Jot: If using ratan jot for color, heat it in a small pan with oil for about an hour, then add the infused oil to the curry. Alternatively, saffron can be infused in warm milk and added to the curry for color.

9. Add Yogurt: In a small bowl, whisk the hung curd (Greek yogurt) and add it to the pan with the cauliflower. Mix well.

10. Simmer: Lower the flame and let the curry simmer gently until the cauliflower is cooked through and the oil separates from the curry.

11. Adjust Seasoning: Taste and adjust salt as necessary.

Enjoy your delicious Kashmiri Phool Rogan Josh with Homemade Butter Naan, Saffron Pilaf, and Burani Raita for a complete, satisfying meal.

This adaptation of the Kashmiri Rogan Josh highlights the vibrant, aromatic flavors and vegetarian goodness, making it a perfect addition to any dinner table.