Rogan Josh is a beautiful aromatic Indian curry originally from Kashmir. It is one of most favorite and popular Indian curries, and you will find it on every Indian dine-in and takeout menu and is often cooked with lamb or mutton.
My take on this recipe made with Jackfruit is heavenly! Everything remains the same, all you need to do is add Jackfruit instead of lamb or mutton. Moreover it takes half the cooking time or even less, and it’s an excellent option for your meatless Monday’s or your vegetarian guest.
In my version of the recipe, I have opted to use greek yogurt, sour cream and caramelised onions ( gives a perfect balance of fat substituting the flavour of fat from meat) to add depth and the rich flavor to the dish.
Perhaps you wouldn’t need anything much other than some hot roti’s, naan or steam rice or even both! Actually I don’t mind…. hahaha!
Before we jump to the actual recipe a magic spice powder recipe that I am sharing will do wonders in so many of your Indian curries. Make a batch and store in a cool dry place.
Dry Spice mix recipe
1/2 star anise
1 tsp fennel seeds
3 green cardamom
1 small stick of cinnamon
Dry roast the above ingredients on a pan over medium heat until it starts releasing its aroma. Now in a coffee grinder or mortar grind into a nice powder. You can make this masala and store in an airtight container for further use.
1 can of tender jackfruit in brine drained.
1 medium onion roughly diced
3 pods of garlic
2 inches ginger
2 tbsp caramelised or fried onions
1/4 cup canned tomato puree or chopped tomatoes
1 tsp thick tomato paste
2 tsp Kashmiri red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1tsp garam masala or meat masala powder
1 1/2 tsp dry spice mix ( recipe mentioned above)
1-2 tbsp greek yogurt or plain strained yogurt
1 tsp sour cream or regular cream
Salt for seasoning
3 tbsp cooking oil
Chopped fresh coriander for garnish
1) In a food processor add onion, ginger, garlic and pulse in to rough paste.
2) Heat oil in a deep bottom pan over medium heat and add the above onion mixture. Sauté until translucent, then add the tomato puree and the paste and keep stirring for 3 minutes . Now add turmeric, cumin powder, coriander powder, chili powder, salt and keep stirring until all well combined.
3) Add the jackfruit pieces ( cut the jackfruit pieces into smaller chunks if the piece are big) into the masala along with the caramelised or fried onions and cook all together for 2 minutes. Lower the heat at this moment. Now, beat the yogurt, cream with little water into nice smooth texture and add into the jackfruit masala. Stir for a minute by adding remaining water.
Add 1 tsp of the dry spice that you made earlier. Cover and let it cook until the jackfruit pieces are completely cooked and tender.
4) Remove the lid, increase the heat a little and add water if required. Finally add the garam masala and give a quick stir. Take off the heat and garnish with some fresh coriander leaves.
Enjoy with hot roti or rice.