This delicious North Indian dish gets its name Rogan (meaning red) from the redness of its gravy. Don't let the color scare you though, because this is not a particularly hot dish. The red color comes from the tomatoes in the gravy! Serve Rogan Mushroom with Jeera Rice or any other simple pilaf to enjoy the full impact of its flavors!
Ingredients:
- 1 large onion quartered
- 3 medium-sized tomatoes quartered
- 2 green chillies (reduce if you want less heat)
- 5 cloves garlic
- 1" piece of ginger
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder (optional)
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 500 gms button mushrooms wiped clean and cut into halves
- Salt to taste
- 4 tbsps thick unsweetened yogurt (must not be sour), whisked till smooth
- Chopped fresh coriander to garnish
Preparation:
- Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
- Heat the cooking oil in a deep pan on medium heat, add the above mixture and all the powdered spices. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
- When the masala is done (as above), add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
- Garnish with chopped fresh coriander and serve with Jeera Rice!
