Rogani kumbh

Name: Rogani kumbh
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 2 portions
Ingredients: 30 g cumin seeds; 2 - 3 dried bay leaf; 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 chilli; 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; 7 sprigs fresh coriander; 130 g vine-ripened tomatoes; 20 g vegetable oil; ½ - 1 fresh long green chilli; 280 g button mushrooms; ¾ tsp garam masala; ¼ tsp Vegetable stock paste; ¼ tsp salt; 1 tbsp natural yoghurt

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Prep. 20 min

Total 30 min

2 portions

Ingredients

Everyday curry paste

cumin seeds
30 g
dried bay leaf
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 chilli 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)
7 sprigs
vine-ripened tomatoes cut into quarters
130 g
vegetable oil
20 g
fresh long green chilli trimmed and cut into halves
½ - 1
button mushrooms cut into halves (or quarters, if mushrooms are large)
280 g
garam masala (see Tips)
¾ tsp
Vegetable stock paste (see Tips)
¼ tsp
salt
¼ tsp
natural yoghurt
1 tbsp