Vegetarian Rogan Josh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SOYA NUGGETS(CALORIES 326/SERVING)150gms.Nutrela Nuggets ORINDIAN YAM(CALORIES 295/SERVING)500gms.Suran ORGREEN BANANAS(CALORIES 356/SERVING)6 large Green Unripe BananaCOMMON INGREDIENTS250gms.Shallots1tbsp.Kashmiri Garam Masala Powder(See'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)Salt to taste1tbsp.Saffron Threads2tbsps.Whole Milk5tbsps.Ghee(Clarified Butter)1small bunch Fresh Coriander(Cilantro)Leaves for GarnishingMARINADE200gms. Whole Milk Yoghurt(plain)25gms.Ginger Root25gms.Garlic Flakes5tsps.Red Chilli Powder1.5tsp.Turmeric Powder1,5tsp.Asafoetida (Hing)Powder15-20 sprigs Fresh Coriander (Cilantro)Leaves
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.
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.
Nutritional Info 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
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