Rogani kumbh
TM6 TM5

Rogani kumbh

4.1 (21 ratings)

Ingredients

Everyday curry paste

  • 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 (700 g), cut into quarters
  • 2 fresh long green chillies, trimmed and cut in halves (optional)
  • 1 tbsp garlic paste (see Tips)
  • 1 tbsp ginger paste (see Tips)
  • 40 g ghee (see Tips)
  • 40 g canola oil
  • 30 fresh curry leaves
  • 800 g canned whole tomatoes
  • 1 tbsp brown sugar
  • 1 tbsp Vegetable stock paste (see Tips)
  • 1 tsp salt

Rogani kumbh

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

Nutrition
per 1 portion
Calories
2059.8 kJ / 490.3 kcal
Protein
13.4 g
Carbohydrates
25.9 g
Fat
33.6 g
Saturated Fat
8.2 g
Fibre
20.1 g
Sodium
1954.4 mg

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