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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 17.9 g
  • Cholesterol: 46.8 mg
  • Sodium: 351.9 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.2 g

View full nutritional breakdown of Vegetarian Rogan Josh calories by ingredient
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Vegetarian Rogan Josh

Submitted by: KOMAL53

Introduction

The Flavour and basic Recipe is for a classic Non-Vegetarian Meat dish which is one of the most loved of all Indian Curries.
I love converting some of these Non-Vegetarian recipes into Vegetarian ones 'coz I don't see why the taste should be confined only to dishes enjoyed by a select few.
The Flavour and basic Recipe is for a classic Non-Vegetarian Meat dish which is one of the most loved of all Indian Curries.
I love converting some of these Non-Vegetarian recipes into Vegetarian ones 'coz I don't see why the taste should be confined only to dishes enjoyed by a select few.

Number of Servings: 4

Ingredients

    SOYA NUGGETS(CALORIES 326/SERVING)150gms.Nutrela Nuggets
    OR
    INDIAN YAM(CALORIES 295/SERVING)
    500gms.Suran
    OR
    GREEN BANANAS(CALORIES 356/SERVING)
    6 large Green Unripe Banana
    COMMON INGREDIENTS
    250gms.Shallots
    1tbsp.Kashmiri Garam Masala Powder(See'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)
    Salt to taste
    1tbsp.Saffron Threads
    2tbsps.Whole Milk
    5tbsps.Ghee(Clarified Butter)
    1small bunch Fresh Coriander(Cilantro)Leaves for Garnishing
    MARINADE
    200gms. Whole Milk Yoghurt(plain)
    25gms.Ginger Root
    25gms.Garlic Flakes
    5tsps.Red Chilli Powder
    1.5tsp.Turmeric Powder
    1,5tsp.Asafoetida (Hing)Powder
    15-20 sprigs Fresh Coriander (Cilantro)Leaves

Directions

PREPARATION
Peel and slice Shallots lengthwise into thin strips.
Soak Saffron Threads in warm Milk and set aside till needed.
Grind together all ingredients for the marinade to a smooth paste and keep ready.
SOYA NUGGETS(NUTRELA)
Boil Water in a pan.Add the nuggets to boiling Water and boil for 2 minutes.Allow to soak for 2-3 hours in the Water it was boiled in. Squeeze out all the Water and wash clean under a tap in a colander.Squeeze dry and mix in the Marinade mix.
INDIAN YAM
Peel the Suran and cut in small cubes.Suran is sometimes itchy to the palate so soak the Cubes in Water to which 1 tbsp. of White Vinegar has been added for 10 minutes.Drain in a Colander and marinade in the Marinade mix for 10 minutes.
RAW GREEN BANANAS
Microwave Bananas with skin for 1-2 minutes.Cool and peel.Cut into cubes and marinate in the Marinade mix for 10 minutes.
METHOD
Apply 1 tbsp.Ghee to the thinly sliced Shallots and microwave on high for 1 minute at a time till crisp and brown(maximum for 5 minutes).Crush coarsely by hand and keep ready.
Heat Ghee in a wok and lower flame to medium.Add marinated Vegetable and fry till all the Marinade has dried up and only the Ghee shows at the sides.Add the crushed Shallots,Kashmiri Garam Masala Powder,Salt to taste and the Saffron Threads.Fry for 2-3 minutes more.Add 1.5 cup of Water and simmer covered on low flame till cooked through. Stir occasionally and add a little Water as and when needed.Garnish with finely chopped Coriander Leaves and serve hot.
This is a Curry which should ideally be of medium thickness for it to be accompanied by either plain steamed Rice or Indian Bread like piping hot Parathas.


Number of Servings: 4

Recipe submitted by SparkPeople user KOMAL53.






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