170min 2 ppl
Vegetable Rogan Josh
65 minutes
2 people
Hard
65 min · 13 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 12g
Carbs 48g
Fats 16g
About this dish
The classic Kashmiri spice treatment applied to root vegetables and chickpeas — dried Kashmiri chillies, whole spices, and yogurt creating a vivid, flavour-packed sauce without a drop of cream.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Parsnipspeeled and cut into 3cm chunks1 medium
- Carrotspeeled and cut into 3cm chunks1 medium
- Potatopeeled and cut into 3cm chunks0.5 large
- Onionfinely diced0.5 large
- Garlic Clovesminced2 cloves
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serve
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee or Vegetable Oil1.5 tbsp
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Tomato Purée1 tbsp
- Vegetable Stock100 ml
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Salt0.25 tsp
- Dried Kashmiri Chilliesdeseeded and soaked2.5
- Bay Leaves1
- Green Cardamom Podslightly crushed2
- Cinnamon Stick0.5
- Cloves1.5
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.75 tsp
- Garam Masala0.5 tsp
- Saltto taste
Utensils
- Large heavy pan with lid
- Blender or small food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Fine grater
- Measuring spoons
Method
1
Peel and cut the parsnips, carrots, and potato into 3cm chunks. Finely dice the onion, mince the garlic, and finely grate the ginger. Drain and rinse the chickpeas.
Approx. 10 minutes
2
Deseed the dried Kashmiri chillies and soak them in warm water for 20 minutes, then drain.
Approx. 20 minutes
3
Toss the parsnips, carrots, and potato with the yogurt, turmeric, and 0.25 tsp salt. Set aside to marinate for 15 minutes.
Approx. 15 minutes
4
Blend the soaked Kashmiri chillies with 1.5 tbsp water to form a smooth paste. Set aside.
Approx. 3 minutes
5
Melt the ghee in a large heavy pan over medium heat. Add the onion, bay leaves, cardamom pods, cinnamon stick, cloves, and cumin seeds. Cook for 12 minutes, stirring occasionally, until the onion is deep golden.
Approx. 12 minutes
6
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and Kashmiri chilli paste. Cook for 3 minutes.
Approx. 3 minutes
8
Add the ground coriander, ground cumin, and Kashmiri chilli powder. Stir for 1 minute.
Approx. 1 minutes
9
Add the marinated vegetables, chickpeas, and vegetable stock. Stir well to combine.
Approx. 2 minutes
10
Bring to a simmer, cover, and cook on medium-low heat for 25 minutes, stirring occasionally, until the vegetables are completely tender.
Approx. 25 minutes
11
Remove the lid and simmer for 5 minutes to thicken the sauce.
Approx. 5 minutes
12
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
13
Serve garnished with fresh coriander.
Approx. 1 minutes
