Kashmiri Pandit Monji Roganjosh
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Recipe Overview
Overview
The Kashmiri Pandit Monji Roganjosh is a delightful vegetarian dish that brings the essence of Kashmiri weddings right to your table. This recipe highlights the unique Manj bulbs, which are deep-fried to achieve a golden, crispy texture. The use of mustard oil adds a distinct flavor, while the combination of spices like cumin, red chili powder, and fennel creates a rich and aromatic curry base.
One of the standout features of this dish is its adaptability. While traditional Rogan Josh often includes meat, this vegetarian version showcases how versatile Kashmiri cuisine can be. The careful frying of the Manj bulbs ensures they are perfectly cooked, while the addition of spices and ghee elevates the overall taste.
As you prepare this dish, you’ll appreciate the balance of flavors and the cultural significance behind it. The recipe encourages you to experiment with the spice levels, allowing you to tailor it to your preference. Garnishing with fresh coriander adds a vibrant touch, making it not just a meal but a celebration of Kashmiri culinary heritage.
If you’re looking to impress guests or simply enjoy a hearty meal, this Monji Roganjosh is a fantastic choice. It’s a dish that not only satisfies the palate but also tells a story of tradition and flavor.
Recipe Details
Steps & Tips
Peel the bulbs of the Manj and cut them into thick pieces.
Heat mustard oil in a pan until it smokes.
Deep fry the bulbs of the Manj until they are golden brown.
Take out the fried Manj and keep them aside on a plate.
In another pan, heat mustard oil and add ghee.
Tip: Using ghee enhances the flavor of the dish.
Add three to four cloves and one teaspoon of cumin seeds to the hot oil.
Fry the cloves and cumin seeds lightly in the oil.
Reduce heat and add one teaspoon of red chili powder, frying it carefully.
Tip: Fry red chili powder carefully to avoid burning.
Add water carefully to the pan after frying the red chili.
Add turmeric, one spoon of fennel, and ginger powder to the mixture.
Mix in asafoetida or garlic according to preference.
Tip: Add a little water while cooking to prevent the curry from burning.
Cook the mixture until it thickens and oil separates.
Add salt and other ingredients to the curry.
Add about a glass of water to cook the manju.
Add the fried Manj to the water and cover with a lid.
Tip: Do not add too much water; keep the curry thick.
Tip: Cover the pot with a lid to soften the manju without steaming.
Check if the manju has become soft and the curry has reduced.
Garnish the manju rogan josh with fresh coriander.
Ingredients
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Manj bulbs are a key ingredient in Kashmiri cuisine, often used in traditional dishes.
- •The use of mustard oil and ghee enhances the flavor profile of the dish.
- •Kashmiri Pandits traditionally avoid garlic in their cooking, opting for asafoetida instead.
- •Rogan Josh is typically associated with meat dishes, but this vegetarian version offers a unique twist.
