Ingredients with Measurements:
- 1 pound paneer, cubed
- 2 tablespoons ghee or vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups canned diced tomatoes
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1/2 cup plain yogurt
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the ghee or oil in a large skillet or Dutch oven over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the coriander, cumin, turmeric, paprika, cinnamon, cardamom, cloves, salt, black pepper, and cayenne pepper. Cook for 2-3 minutes, stirring constantly.
5. Add the diced tomatoes, water, tomato paste, and honey. Bring to a simmer and cook for 10 minutes.
6. Add the paneer and cook for another 10 minutes, stirring occasionally.
7. Stir in the yogurt and cook for another 5 minutes.
8. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 18g
Protein: 17g
Sodium: 750mg
Sugar: 10g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken
- Ghee can be substituted with vegetable oil or butter
- Canned diced tomatoes can be substituted with fresh tomatoes
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes
- Use lamb or beef instead of paneer
- Make it spicier by adding more cayenne pepper or chili powder
Tips and tricks:
- Use a non-stick skillet to prevent the paneer from sticking
- If the sauce is too thick, add more water or broth
- Serve with naan bread or rice
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of naan bread or rice.
Garnishes:
Fresh cilantro, chopped
Pairings:
Naan bread, rice, or a side salad
Suggested side dishes:
Cucumber raita, roasted vegetables, or a side of lentils
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken
- If the paneer is too firm, soak it in warm water for 10 minutes before adding it to the sauce
Food safety advice:
Make sure to cook the paneer to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Rogan Josh is a popular Kashmiri dish that originated in Persia. It is traditionally made with lamb or goat and is known for its rich, spicy flavor.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve with naan bread or rice for a complete meal.
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Region: Indian