Vegaterian Rogan Josh, based on the Kashmiri Style

This isn’t usually a food/recipe blog, but a lot of people have asked for this vegetarian adaption of a classic Indian Dish I have constructed.

Ingredients

Olive Oil

Coconut oil

1 Tablespoon Ground Fennel seeds

1 Kg of plain yoghurt (lactose-free optional)

1/2 Tablespoon whole cloves

Asafoetida powder

One tablespoon of crushed garlic

One large cinnamon stick

1 kg of tofu

Five large potatoes

Four teaspoons sweet paprika

1/2 teaspoon cayenne pepper (more if you like it hot)

2 cups of water

1/4 teaspoon garram masala

1. Beat yoghurt in a large bowl until it is smooth and creamy

2. Heat oil on a medium stove in a medium-sized pot, add garlic and cinnamon stick and gently cook until slightly brown, add potato and fry until browned, add water and let steam off the heat until needed in a pot

3. In a large hot frypan add slices of tofu to coconut oil until brown on either side, once done add to the potato to the pot

4. Heat oil on a hot stove in a large pot, once hot add cinnamon stick, cloves, ground asafoetida and garlic

5. Place the potato and tofu mixture and cook slowly stirring for about 3 minutes

6. Place in paprika, pepper and stir

7. Slowly add yoghurt in small batches of about a tablespoon at a time till its all added. Add the remaining spices and simmer until done. Add any water if needed until it is cooked

8. Add more garram marsala as you serve