The rich and aromatic rogan mushroom is the prefect vegetarian spin on the quintessential mutton rogan josh! This rogan mushroom has perfect blend of flavors complementing the texture of fresh button mushrooms beautifully!
Today’s recipe of rogan mushroom is a very special one and for good reason.
Among many celebrity chefs whom I follow and draw inspiration from, Anjum Anand holds a special place and today’s recipe of rogan mushroom is adapted from one of her many cookbooks in my collection.
When I first glanced upon this rogan mushroom recipe, I was really intrigued!
From the tempting picture given in the book, this rogan mushroom seemed a really interesting mushroom preparation and something very different from anything that I had before.
I was sure than Anjum Anand’s recipe will never fail; hence being an avid mushroom lover, I quickly gathered all the ingredients needed for this rogan mushroom and was super excited to get started with it.
I was right! Anjum Anand’s recipe of rogan mushroom proved to be a total winner and a complete stunner to everyone who tasted it.
Even if you are slightly doubtful about how the loads of spices would sit with the spongy texture of button mushrooms, do not worry at all.
It turned out to be a real surprise to see how beautifully the soft button mushrooms had absorbed all the aromas of the spices like coriander, cumin, garam masala and more.
I simply love button mushroom for its ability to adapt any flavor, be it pungent and strong Indian spices or subtle continental aromas.
I used only button mushrooms in my mushroom rogan josh recipe not only because they are most commonly available, but also because I love them most.
In her book, chef Anjum had used assorted mushrooms like oyster mushrooms and shitake mushrooms along with button mushrooms.
But as stated above, I am simply smitten by button mushrooms which is why my rogan mushroom consisted of only those cute little goodies.
Mushroom rogan josh can be considered as a vegetarian spin on popular mutton rogan josh which is a classic recipe from the cuisine of Kashmir.
Mutton rogan josh is hands down my all-time favorite mutton curry recipe which I love to relish with plain Basmati rice.
If you are meat lover too, then I insist that you make the stunning mutton rogan josh for yourself and be amazed at its deliciousness.
But for now, let’s focus on rogan mushroom which is the recipe of the day and is another stunner with its own beauty! This mushroom rogan josh will please the palate of vegetarians and meat-lovers alike!
Since the time I started blogging, a new world has opened before me and that is the culinary world which contains uncountable jewels to be explored and touched.
I have always been fond of cooking since my teenage, but had never imagined of being a blogger some day and that too food blogger sharing recipes with the world!
Wow! That sounds amazing in itself, isn’t it? I come across millions of new food blogs every day during my recipe exploration time and I just get stunned as well as motivated at the same time seeing the passion and dedication of famous food bloggers across the globe.
At times, I can’t help but think – will I ever reach there? Well, there is a long way to go and I am all geared up and excited for this delicious journey of food blogging! Let’s being with rogan mushroom today!
- Dried red Kashmiri chillies – 2 to 4
- Vegetable oil – 6 tbsp
- Cloves – 4 to 6
- Green cardamom – 6 to 8
- Black cardamom - 1
- Cinnamon stick – 2 inch
- Mace – 1 to 2 blades
- Black peppercorns – 10 to 12
- Onions – 2, small, finely chopped
- Tomatoes – 2, large, quartered
- Yogurt – 3 tbsp
- Garlic – 5 cloves, peeled
- Fresh ginger – 2 inch piece
- Coriander powder – 2 tsp
- Cumin powder – ¾ tsp
- Turmeric powder – ⅓ tsp
- Garam masala – ¾ tsp
- Salt to taste
- Unsalted butter – 2 tbsp
- Button mushrooms – 350 gm [original recipe called for mixed mushrooms like shiitake, chestnut and oyster but I used only button mushrooms which is our favorite!]
- Handful of chopped coriander leaves
- Roast the dried chillies in a dry pan until slightly darkened, shaking often. Break in half and shake out the seeds, then grind to a powder.
- Heat 4 tablespoons of the oil in a large non-stick skillet or wok. Add the whole spices – green and black cardamoms, cloves, cinnamon sticks, mace and black peppercorns – and fry for ten seconds.
- Add the chopped onions and cook until they have browned well.
- Meanwhile, blend together the tomatoes, yogurt, garlic and ginger until smooth.
- Add the above paste to the skillet with the ground spices – coriander, cumin, turmeric and garam masala.
- Sprinkle some salt and cook, stirring occasionally, until the masala has completely reduced and starts releasing oil back into the pan.
- Continue to cook on medium-high heat, stirring often, for four to five minutes.
- Add one and a half cups of water, bring to the boil, simmer for three to four minutes, then keep warm.
- Heat 1 tablespoon of the remaining oil and half the butter in a separate large frying pan.
- Add the mushrooms, sprinkle over a pinch of salt and sauté for approximately 10 minutes until they turn golden brown around the edges and cooked through.
- When the mushrooms are done, add them into the prepared sauce and stir well. Check and adjust the seasoning if necessary.
- Add a little water if the sauce has turned too thick; the sauce should be of coating consistency but not too clingy.
- Simmer for final three to four minutes and serve the warm rogan mushroom with plain basmati rice, sprinkled with the freshly chopped coriander leaves.
Nice recipe, but too thin and watery – to compensate, I added some coconut block. I won’t add the water the next time I use this recipe!