Rogan mushrooms

Rogan mushrooms

Anjum's Indian Vegetarian Feast
Emma Lee

Rogan josh is a world-famous lamb dish from Kashmir, but has morphed quite a bit along the way… always remaining spicy, rich and very flavourful. Kashmiri dried chillies are known for the deep red colour and are mild. I serve this with spinach and dill raita (see note), naan or flatbreads.


Quantity Ingredient
2-4 dried red kashmiri chillies, (see recipe introduction)
6 tablespoons vegetable oil
4 cloves
6 green cardamom pods
2 black cardamom pods
5cm cinnamon stick
1 mace blade
10 black peppercorns
2 small onions, finely chopped
2 large tomatoes, quartered
2 rounded tablespoons yogurt
5 garlic cloves, peeled
20g root ginger, (peeled weight)
2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/3 teaspoon turmeric
3/4 teaspoon garam masala, or to taste
salt, to taste
30g unsalted butter
350g assorted mushrooms, halved if large
handful coriander leaves, chopped


  1. Roast the dried chillies in a dry pan until slightly darkened, shaking often. Break in half and shake out the seeds, then grind to a powder. Heat 4 tablespoons of the oil in a large non-stick saucepan. Add the whole spices and fry for 10 seconds. Add the onions and cook until they have browned well at the edges.
  2. Meanwhile, blend together the tomatoes, yogurt, garlic and ginger until smooth. Add to the onions with the ground spices and some salt. Cook, stirring occasionally, until the masala has completely reduced and releases oil droplets back into the pan. Continue to cook, stirring often, over a highish heat, for four to five minutes. Add 350 ml of water, bring to the boil, simmer for three to four minutes, then keep warm.
  3. Heat 1 tablespoon of the remaining oil and half the butter in a large frying pan. Add half the mushrooms, sprinkle over a pinch of salt and sauté, allowing them to caramelise on the edges, for around five minutes. Repeat with the remaining oil, butter and mushrooms. As they are ready, pour the mushrooms into the sauce and stir well, then taste and adjust the seasoning. Add a little water if necessary; the sauce should be thick but not too clingy. Simmer for another three to four minutes then serve, sprinkled with the chopped coriander.

Spinach and dill raita

  • This is silky and delicious and, somehow, children love it!

    Wilt 75 g of baby spinach in a saucepan. Drain and squeeze out the excess water with your hands. Stir into 300 g of yogurt, season and add ¾ teaspoon of roasted ground cumin and 10 g of dill fronds, chopped. Serve chilled.
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