Topic: Vegetable Rhogan Josh

[pete]

I have just been shown how to cook Vegetable Rhogan Josh
You can substitute precooked chicken instead and it will work
This is very different to recipe I was shown at Bengal Cuisine and a much nicer meal
It is cooked again in two pans
The amount of garlic used is frightening
Very interesting, the use of ground coriander late into the recipe
Also used is oil, from the deep pan fryer
We've talked about that before, and how the oil picks up flavours of bhajees etc
I mentioned black cardamoms in curry gravy
This place doesn't use them
Neither do they use panch poran in precooked veg
The veg are cooked in oil,garlic ginger mix,onion and spice mix
They "do" in their own steam
I checked on the mystery "tomato" powder
It is definitely paprika
It seems everything I learn comes with two "facts" that I find are wrong
Never mind
Here's the recipe

Rhogan Josh


Ingredients:-
4 desertspoons of curry gravy oil
2 desertspoon prefried onions
1 desertspoon garlic ginger puree (very runny, oily and yellow)
1 desertspoon tomato puree
1 desertspoon spice mix (turmeric,paprika,coriander,curry powder no chilli or cumin in it)
1 desertspoon chilli powder
2 ladles of runny curry gravy
1 precooked? potato
? fresh tomato
1 large precooked cauliflower floret
3 tablespoons of precooked mixed veg (peas,cabbage aubergine,ladies fingers)
1 desertspoon fresh chopped coriander
1 teaspoon dried methi
2 teaspoon ground coriander


Heat the curry oil for a minute on high
Add the prefried onions and fry for a minute
Add the garlic ginger and shake the pan vigourously while stirring, for another minute
A few flames happened here
Add the tomato puree and stir a couple of times
Add the spice mix, chilli powder and fresh tomato
Cook for another couple of minutes stirring
Add 1 ladle of curry gravy and stir a couple of minutes
Add precooked potato, cauliflower and stir
Add the precooked veg and mix in fir a couple of minutes
Add fresh coriander, dried fenugreek and just one teaspoon of the ground coriander
Stir for a minute then add the other ladle of curry gravy
Put a lid on the pan for three minutes to get it really hot
While this is heating, start the second part of the recipe

Ingredients 2:-

3 tablespoons of oil taken from the deep pan fryer (used for onion bhajees and pakora etc)
4 desertspoon of finely chopped garlic
1 desertspoon fresh chopped coriander

Heat the oil for a minute then heat up the garlic
Cook for about two minutes until it goes a nutty brown (not black)
Take of the heat, add the fresh coriander and stir it in

Go back to the first pan and take lid of and add the remaining spoon of ground coriander
Stir in then pour into a take away carton
Pour the fried garlic/coriander/oil on top and it?s ready

[Curry King]

Nice one Pete another good demo, i'm having a curry night on Friday I might have to give this one a go!

Cheers
cK

[broon-loon]

Thanks indeed for this information!

The garlic quantity is high for sure, but at least it's healthy stuff!!

I'm more interested in the actual technique, and will certainly try this.

My only query is the 'spice mix' and their relative quantities? Any hints??

Thanks again, this is why I love this site.

Eric

[raygraham]

The garlic quantity is high for sure, but at least it's healthy stuff!!

I have come to a conclusion that Garlic is used in vast quantities in most curry cooking and in greater proportions to what most recipes tell us to use. An asian friend tells me they use the term "bulbs" of garlic rather than "cloves" as they tend to break up the whole bulb and use it all in the average family meal. No wonder you can taste it for days afterwards!

Ray

[Mark J]

This is really interesting pete, Ive been wondering recently if a tarka was being added to the dishes as a final stage to produce the taste and garlic and onion would be top of my list.

Did the chef say the 2nd stage was specifically for RJ or do you think he could actually do this to most onion gravy based dishes?

[pete]

Hi Mark
          I don't know if he uses this tecnique on other dishes
I just watched him cook this one meal
He is a really nice chap, and I don't like to over pester him about cooking
I was totally gobsmacked when he did the fried garlic with coriander
I would have never have used that much
That must run close to half a bulb of garlic!
The garlic used at Bengal Cuisine for Prawn Rhogan Josh was loads less than this recipe
They never browned it either
I'm afraid that the place, I saw this demo, is closing soon
They have helped me so much, and I am really sorry
All the staff are very friendly and there is no "secrecy" about recipes
The only problem is language
I really wish them well

[Mark J]

Have you tried this yourself yet pete, it sounds really promising

I take it you eat the finished dish he cooked, what was it like?

[pete]

Hi Mark
         I will try to recreate this meal on Saturday
The version, that the chef made, was excellent
All their meals are
It's the only place, I know, that the cooked vegetables have a little crispness about them
I think that most of the magic, comes from their curry gravy, though
I still can't make one quite as nice as theirs
But as you are adding, a very strong garlic flavour to the meal, the difference should be less noticable

[pete]

Well, I made it, and it was excellent
Something small still missing
I know it's the gravy
How do we crack this?

Still, it was very good
In my family ,it's only me that can tell the difference
I'm going to give Gary's Rajver curry base a whirl next
I think the missing flavour comes from the onions
That's what Mark J used to think
One day.........................

[curryqueen]

Hi Pete,

I made this Rhogan but with king prawns and I used only 1 teaspoon of tomato puree.  I don't like dishes to be too tomato influenced and I must admit that I am not a fan of this dish.  It was excellent and I shall make it again.  Well done and thank you for posting it!