So many Indian dishes are just made for specifically one type of meat and they are really made well. I really like Rogan (Roghan) Josh so I decided to try it with Cauliflower. That has sort of become my go to vegetable to try out with meat dishes. Now there is a difference in the taste we do not have the meat flavor but the end result is super.
Rogan Josh is originally a lamb dish from Kashmir. Rogan means ‘oil’ and Josh means ‘heat or hot’. The gravy is really thick but I made mine a little thinner.
I used Kashmiri chillies, they give a much more sweeter subtle effect than regular chilli powder. It is available at the Indian stores. However, if you do not have access to an Indian store you can use 4 parts of paprika to 1 part cayenne pepper instead.
- 1 medium cauliflower, washed, cut into florets
- 2 inch piece of ginger, chopped small
- 5 cloves
- pinch of hing (asafoetida) – optional
- 2 teaspoons Kashmiri chilli powder
- 2 inch piece of cinnamon
- 1 tsp sugar
- 2 teaspoons Garam Masala
- pinch of saffron (optional)
- salt to taste
- 2 cups water (hot)
- 2 tablespoons oil
- 1 cup dried milk powder
- 25 almonds, blanched
- 1 cup yoghurt
Heat oil on low in a medium sized pot. Once the oil is hot add the hing, ginger, cloves, cinnamon and chilli powder. Fry on medium-low for about 4 minutes. Add the cauliflower and let it fry stirring occasionally. Do this for about 10-12 minutes. The cauliflower will start to brown just a little bit.
While the cauliflower is frying, start on the sauce. Mix the milk powder with about 2 tablespoons of water to make a thick paste. Grind the yoghurt, almonds and this paste together and set aside.
Add the water to cauliflower and the sugar. Let this cook for about 2 minutes. Add the garam masala, the above milk/almond sauce and cook on low heat for about 10 minutes.
Serve it with rice.