Vegan Rogan Josh

Rogan josh is a signature dish from the Kashmiri cuisine, typically made with lamb.
This vegan version is made with soya chunks braised in gravy flavoured with aromatic spices like cinnamon, fennel, cardamom and cloves.

This slow-cooked dish has an intense flavour from the cashew paste and yogurt, and makes the soya chunks succulent as the spices are fully absorbed.
Relish this rich delicacy that you can’t just make once!

INGREDIENTS: –

• 1 cup soya chunks
• 2 onions, chopped
• 1 cup vegan yogurt
• 1 tbsp cashew paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chilli powder
• Salt to taste
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 bay leaf
• 2 cinnamon sticks, 1 inch each
• 2 cardamoms
• 4 cloves
• 1 tsp fennel seeds
• 3 tbsp vegetable oil
• 1 tsp dried fenugreek leaves (kasuri methi)

INSTRUCTIONS : –

1. Place the soya chunks in a deep bowl and add enough hot water so that they are fully soaked. Cover and keep aside for 10-15 minutes or until they turn soft.
2. In a bowl, prepare the soya chunks marinade by beating together yogurt, turmeric, salt, chilli powder, cumin powder and garam masala.
3. Squeeze out the excess water from the soya chunks and add it to the marinade. Mix well until the chunks are fully coated. Set aside and let it marinate for 15-20 minutes.
4. Heat oil in a pot over medium heat. Add bay leaf, cinnamon, cardamom and fennel seeds. Sauté until aromatic.
5. Add the onions and fry until golden brown.
6. Add the ginger-garlic paste and sauté for a minute before adding in the marinated soya chunks. Cook for 3-4 minutes.
7. Add 1 cup of water (or as per desired consistency) and bring it to boil.
8. Close the lid and let it simmer on medium-low heat for 8-10 minutes.
9. Add the cashew paste and fenugreek leaves. Close the lid again and let it cook on low heat for 2-3 minutes.
10. Serve hot with naan or rice.