Rogan Josh
A fragrant, aromatic Indian curry where tender meat or vegetables are braised in a rich tomato-based sauce spiced with garam masala, ginger, and garlic. Customize with your protein and vegetable choices for endless variations.
Ingredients
Method
Pat the protein dry with paper towels and season generously with salt and black pepper.
Dice the onion; mince the garlic and ginger. Chop your primary and secondary vegetables into uniform chunks.
Heat oil in a large pot over medium-high heat. Working in batches, brown the protein on all sides until golden (3–4 minutes per batch). Transfer to a plate.
In the same pot, sauté diced onion until softened and translucent, about 4 minutes. Add minced garlic and ginger; cook for 1 minute until fragrant.
Stir in tomato paste, garam masala, and paprika. Cook for 2 minutes, stirring constantly, to bloom the spices.
Add broth and return the browned protein to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally.
Add the chopped vegetables. Simmer uncovered for another 15–20 minutes until the protein is tender and vegetables are cooked through.
Taste and adjust seasoning with salt and pepper. If the curry is too thin, simmer uncovered for a few more minutes to thicken.
Ladle into bowls and garnish with fresh cilantro. Serve with a dollop of Greek yogurt on the side and your choice of rice or flatbread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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