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Mughlai Delight: Vegetable Rogan Josh

Vegetarians need not be deprived of the delights of Mughlai cuisine, as chef Sanjay Patel shows you how to make a vegetarian version of an old Mughlai favorite.

(Above): Vegetable Rogan Josh [Photo: SILICONEER]

  • 1½ lb diced mixed vegetables, ½ inch-sized diced cubes
  • 2 cups water or vegetable stock
  • 2 small white onions, finely chopped
  • 2 tsp ginger puree
  • 2 tsp garlic puree
  • 1 cup groundnut oil
  • 1 tsp turmeric powder
  • 4 tsp mild curry powder
  • ½ tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp whole cumin seeds
  • 1 tsp whole fennel seeds
  • 8 de-seeded tomatoes, chopped in quarters
  • ½ cup natural yogurt
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 300ml Pureed Onion
  • roughly chopped cilantro to garnish)


To make the onion puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour oil into a large saucepan and bring up to high heat. Add the whole seeds and cook until they sizzle and crackle. Add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 whole star anise which helps to bring out the sweetness of the onions and imparts a subtle aniseed flavor, but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown color.

Make a paste of the ginger puree, garlic puree, curry powder, turmeric powder, chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add the diced mixed vegetables. Stir in well.

Add chopped tomatoes.

Mix the yogurt, chopped tomatoes, tomato puree, onion puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10-20 minutes until vegetables are cooked through. Stir occasionally.

Finally sprinkle in the garam masala and stir in well for the final two minutes of cooking. Garnish with chopped cilantro and serve.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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