Kashmiri Phool Rogan Josh Recipe
The Vegetarian Delight of Kashmiri Rogan Josh
Kashmiri Phool Rogan Josh is an exquisite vegetarian twist on the iconic Mutton Rogan Josh, one of Kashmir’s most renowned dishes. This vegetarian variant uses cabbage as the main ingredient, and its flavors are enhanced by the rich use of spices like saffron and ratan jot, which lend the dish its deep red color and unique flavor profile. The use of mustard oil and the warming fragrance of Kashmiri red chili powder create a satisfying combination that is perfect for a dinner spread.
The dish carries the rich heritage of Kashmir’s culinary traditions, brought to the region by the Mughal emperors during their seasonal visits. Whether you’re hosting a dinner party or just want to indulge in a delicious, hearty vegetarian meal, Kashmiri Phool Rogan Josh is sure to impress your guests with its bold yet delicate flavors.
Ingredients
For Marination:
| Ingredient | Quantity |
|---|---|
| Cabbage, chopped | 1 cup |
| Curd (dahi ka chakka), hung yogurt | 1-1/2 cups |
| Fennel seeds | 1/2 tsp |
| Cardamom | 1/2 tsp |
| Big cardamom | 1/2 tsp |
| Cloves | 1/2 tsp |
| Whole black pepper | 1/2 tsp |
| Kashmiri red chili powder | 2 tsp |
| Cinnamon | 2-inch piece |
| Salt | To taste |
For the Vegetable:
| Ingredient | Quantity |
|---|---|
| Mustard oil | 1/2 cup |
| Cloves | 3 pieces |
| Cardamom | 3 pieces |
| Big cardamom | 3 pieces |
| Cinnamon | 1-inch piece |
| Whole black pepper | 12 pieces |
| Fennel seeds | 1 tsp |
| Asafoetida | 1/2 tsp |
| Ginger powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Salt | To taste |
| Ratan Jot (soaked in oil) | 1 tsp |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 4-5
Instructions
Step 1: Prepare the Marinate
Start by washing and chopping the cabbage into small, even pieces. Set it aside in a bowl. In a grinder or mixer, add fennel seeds, cardamom, big cardamom, cloves, black pepper, Kashmiri red chili powder, cinnamon, and salt. Grind these ingredients into a smooth paste. Once done, add the marinated mixture to the chopped cabbage and mix it well to coat evenly. Allow the mixture to marinate for an hour.
Step 2: Cook the Cabbage
Heat mustard oil in a large pan over medium heat. Once the oil becomes hot, add the cinnamon, cardamom, cloves, and fennel seeds to it. Sauté the spices for about 10 seconds until aromatic. Then, add the black pepper and sauté for an additional 30 seconds.
Now, reduce the flame and add the marinated cabbage mixture to the pan. Stir to combine, ensuring that the cabbage is coated with the oil and spices. After mixing, sprinkle in the salt, asafoetida, and ginger powder. Stir well again. Let the dish simmer for another 10 seconds before adding the red chili powder. At this stage, if you’re using ratan jot, add it to the pan. Continue to cook for a minute.
Step 3: Infuse the Ratan Jot Oil
In a small pan, heat the oil infused with ratan jot. Once heated, turn off the gas and set the oil aside for about an hour to let the flavors infuse.
After this, add the ratan jot oil to the cooking cabbage mixture and mix thoroughly to incorporate the flavor throughout.
Step 4: Add the Curd
In a separate bowl, whisk the curd until smooth. Add this well-beaten curd to the cabbage mixture and stir to combine. Reduce the heat to low and cook the dish for an additional 20-30 minutes or until the cabbage becomes tender and fully cooked.
Step 5: Serve
Once the cabbage is tender and the flavors have melded beautifully, turn off the heat. Your Kashmiri Phool Rogan Josh is ready to serve! Pair this dish with Burani Raita, Laccha Paratha, and Jeera Pulao for an authentic Kashmiri dinner experience.
Serving Tips:
- Serve hot with warm roti, paratha, or rice.
- For an added touch, garnish with fresh cilantro or mint leaves before serving.
This simple yet delicious vegetarian version of the classic Rogan Josh makes for a perfect meal to share with family and friends. Enjoy the delightful flavors of Kashmir right in your own home!
