Kashmiri Phool Rogan Josh Recipe: Cauliflower in Red Curry
Embrace the rich, aromatic world of Kashmiri cuisine with this vibrant and flavorful Kashmiri Phool Rogan Josh, where fresh cauliflower takes center stage in a luscious red curry. This dish not only tantalizes the taste buds but also captivates the senses with its stunning color and inviting spices. Perfect for a hearty dinner, it pairs beautifully with soft naan or fragrant saffron pilaf.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – florets | 1 cup |
| Hung Curd (Greek Yogurt) | 1 ½ cups |
| Fennel seeds (Saunf) | ½ teaspoon |
| Cardamom (Elaichi) Pods/Seeds | ½ teaspoon |
| Black cardamom (Badi Elaichi) | ½ teaspoon |
| Cloves (Laung) | ½ teaspoon |
| Whole Black Peppercorns | ½ teaspoon |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Cinnamon Stick (Dalchini) | 2 inches |
| Mustard oil | ¼ cup |
| Additional Cloves (Laung) | 3 pieces |
| Additional Cardamom (Elaichi) Pods/Seeds | 3 pieces |
| Additional Black cardamom (Badi Elaichi) | 3 pieces |
| Additional Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 12 pieces |
| Fennel seeds (Saunf) | 1 teaspoon |
| Asafoetida (hing) | ½ teaspoon |
| Dry ginger powder | ½ teaspoon |
| Red Chilli powder | ½ teaspoon |
| Salt | To taste |
| Ratan jot (alkanet) – infused in oil | As needed |
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Fat | 12 g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 80 minutes |
| Servings | 3 |
Instructions
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Prepare the Cauliflower: Begin by thoroughly washing the cauliflower, then cut it into medium-sized florets. Allow the florets to dry completely, ensuring they are ready for marination.
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Make the Marinade: In a mixer, combine the fennel seeds, cardamom pods, black cardamom, cloves, black peppercorns, Kashmiri red chili powder, and cinnamon stick. Grind these spices into a fine powder, releasing their fragrant oils.
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Marinate the Cauliflower: In a large mixing bowl, add the dried cauliflower florets. Sprinkle the freshly ground spice mixture over them, ensuring all florets are well coated. Allow the mixture to marinate for about 1 to 1.5 hours to absorb the flavors.
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Cook the Spices: Heat mustard oil in a non-stick pan over high flame until it is smoking hot. Carefully add the cinnamon stick, cardamom pods, cloves, and fennel seeds. Sauté until the spices begin to sizzle and release their aromas.
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Add Cauliflower: Lower the heat and gently add the marinated cauliflower to the pan, stirring to combine with the spices. Season generously with salt, then incorporate the asafoetida and dry ginger powder, mixing thoroughly.
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Incorporate Additional Spices: Add the red chili powder to the pan, mixing it well with the cauliflower. If using ratan jot for color, heat a small amount of oil in another pan, add the ratan jot, and allow it to infuse for an hour before adding this infused oil to the cauliflower mixture. For those who prefer saffron, infuse it in warm milk and stir it into the curry.
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Add Yogurt: In a separate bowl, whisk the hung curd until smooth. Slowly incorporate this into the cauliflower mixture, ensuring it is evenly distributed.
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Simmer: Reduce the flame to low and cover the pan. Allow the Kashmiri Phool Rogan Josh to simmer gently, cooking until the cauliflower is tender and the oil separates from the curry, approximately 20-30 minutes. Adjust salt to taste if needed.
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Serve: Once cooked, serve your Kashmiri Phool Rogan Josh hot, paired perfectly with Homemade Butter Naan, fragrant Saffron Pilaf, or refreshing Burani Raita.
Enjoy the Experience
This Kashmiri Phool Rogan Josh is more than just a meal; it is an experience that takes you on a culinary journey through the rich traditions of Kashmiri cooking. The harmonious blend of spices, combined with the creamy texture of yogurt, creates a comforting dish that is sure to impress family and friends alike. Indulge in this delightful vegetarian option, and savor each mouthful of warmth and flavor.
Pairing Suggestions
For a complete Kashmiri feast, consider serving this dish with:
- Homemade Butter Naan: Soft and fluffy, perfect for scooping up the rich curry.
- Saffron Pilaf (Kesar Pulao): Aromatic rice infused with saffron, offering a fragrant counterpoint to the spice of the curry.
- Burani Raita: A cool yogurt-based side that complements the heat of the Rogan Josh.
This exquisite combination is guaranteed to elevate your dining experience, allowing you to relish the depth and complexity of Kashmiri flavors right at your table. Enjoy!
