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"Life's a recipe—add passion, adventure, and savor your unique flavorful journey. 🌶️🍽️ #TikhaTadkaLife"

A king of Kashmiri cuisine, Paneer Rogan Josh is a sweet aromatic symphony, a deliciously rich, thick tomato sauce, and paneer which dissolves like cotton candy on the tongue. Thus, this dish is more than just food, more than just sustenance. It becomes an art of flavors that stimulate each tastebud to the extreme. No matter whether you are a veteran home chef or a novice on the culinary scene, I’ll lead you through the procedure of doing this in your own kitchen here.

Instruction:

How to cook Paneer Rogan Josh:

Recipe by payalCourse: Flavour Chronicles
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Come with us on a gastronomical adventure as we get to the heart of Paneer Rogan Josh. So please follow the directions below, and let’s work together to prepare this exquisite dish.

Ingredients

  • For the Paneer Cubes:

  • 400g cubed firm paneer

  • 1/2 tsp turmeric powder

  • 1/4 tsp red chili powder

  • 1/4 tsp garam masala

  • Salt to taste

  • 2 tbsp vegetable oil

  • For the Rogan Josh Gravy:

  • 2 tbsp ghee (clarified butter)

  • 1 bay leaf

  • 2 cloves

  • 2 black cardamoms

  • 1 cinnamon stick

  • 1 medium finely chopped onion

  • 2 tsp ginger-garlic paste

  • 1 tbsp Kashmiri red chili powder

  • 1 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1 tsp garam masala

  • 1 can (400g) chopped tomatoes

  • 1 cup full-fat yogurt

  • 1/2 cup water (optional)

  • Salt to taste

  • Fresh cilantro for garnish

Directions

  • 1. Marinate the Paneer:
    Combine paneer cubes with turmeric, red chili powder, garam masala, and salt in a bowl. Marinate for at least 30 minutes, preferably overnight, before cooking.
  • 2. Fry the Paneer:
    Add a little oil to a fry pan; heat on a medium flame. Deep fry the marinated paneer cubes to a golden brown all over. Set aside.
  • 3. Infuse the Spices:
    In a different pan or Dutch oven, heats the ghee over medium heat. Add bay leaf, cloves, black cardamoms, and cinnamon stick. If you toast them, they will split open with a fragrant crackle.
  • 4. Build the Gravy:
    Add chopped onion. Cook until translucent. Add the ginger-garlic paste and stir for 1 minute. Add Kashmiri red chili powder, coriander powder, cumin powder, and garam masala. Saute for 30 seconds to release spices.
  • 5. Simmer and Simmer:
    Add chopped tomatoes; cook until soft. Add yogurt and stir well into the gravy. Cook for several minutes. Thin to desired consistency with water. Season with salt.
  • 6. Reunite the Paneer:
    Add fried paneer cubes Then gently mix in the fried paneer cubes and simmer for 5-7 minutes. The paneer will absorb the deep-flavored gravy.

Tips:

  • Kashmiri red chili powder adds a mild heat and a beautiful red color. Replace common chili powder, using an amount to your taste in spices.
  • If you prefer a creamier gravy, substitute cashew paste for yogurt. Boil 1 / 4 cup of cashews; Puree; Add to sauce.
  • Serve with hot basmati rice or naan for a complete, filling meal.

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