Rogani kumbh

Name: Rogani kumbh
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 g cumin seeds; 2 - 3 dried bay leaves; 30 g coriander seeds; 1 tsp whole cloves; 12 black cardamom pods; ½ cinnamon quill; ¼ tsp black peppercorns; 2 tsp Kashmiri chilli powder; 1 tbsp ground ginger; 2 tsp ground turmeric; 5 brown onions; 2 fresh long green chillies; 1 tbsp garlic paste; 1 tbsp ginger paste; 40 g ghee; 40 g canola oil; 30 fresh curry leaves; 800 g canned whole tomatoes; 1 tbsp brown sugar; 1 tbsp Vegetable stock paste; 1 tsp salt; 15 sprigs fresh coriander; 250 g vine-ripened tomatoes; 30 g vegetable oil; 1 - 2 fresh long green chillies; 550 g button mushrooms; 1 ½ tsp garam masala; ½ tsp Vegetable stock paste; ½ tsp salt; 2 tbsp natural yoghurt

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Preparação 30min

Total 45min

4 portions

Ingredientes

Everyday curry paste

cumin seeds
30 g
dried bay leaves
2 - 3
coriander seeds
30 g
whole cloves
1 tsp
black cardamom pods
12
cinnamon quill
½
black peppercorns
¼ tsp
Kashmiri chilli powder
2 tsp
ground ginger
1 tbsp
ground turmeric
2 tsp
brown onions (700 g), cut into quarters
5
fresh long green chillies trimmed and cut in halves (optional)
2
garlic paste (see Tips)
1 tbsp
ginger paste (see Tips)
1 tbsp
ghee (see Tips)
40 g
canola oil
40 g
fresh curry leaves
30
canned whole tomatoes
800 g
brown sugar
1 tbsp
Vegetable stock paste (see Tips)
1 tbsp
salt
1 tsp

Rogani kumbh

fresh coriander roots, stalks and leaves, plus extra leaves for garnishing (see Tips)
15 sprigs
vine-ripened tomatoes cut into quarters
250 g
vegetable oil
30 g
fresh long green chillies trimmed and cut into halves
1 - 2
button mushrooms cut into halves (or quarters, if mushrooms are large)
550 g
garam masala (see Tips)
1 ½ tsp
Vegetable stock paste (see Tips)
½ tsp
salt
½ tsp
natural yoghurt
2 tbsp