Soya Roganjosh (Serves 5)

Here is a humble attempt to create the vegetarian twin of the highly popular Roganjosh (mutton simmered with several spices). Believe me friends, it was delicious and is really a great sidedish for chapathis and flavored rice plates.  I am sure, all my vegetarian readers will be delighted to see this post and hope you all will try this and enjoy!!!
To dry roast
Whole coriander seeds 2 tsp
Cumin seeds ½ tsp
Poppy seeds ½ tsp
Whole cashew nuts 1 TBSP
Whole peppercorns ½ tsp
Cloves 2 nos
Green cardamom 2 nos
Grated coconut 1 TBSP
Dry roast the above ingredients on medium heat for about 5 minutes. Set aside.
To grind
Dry red chilly 2 nos
Ginger 1 TBSP
Garlic 1 TBSP
Dry roasted spices
Blend the dry roasted spices along with dry red chilly, ginger and garlic to a fine paste with adding little water, if needed. Set aside.
For the Roganjosh
Soya chunks (nutrela) one 200g packet
Onions 1 big, thinly sliced
Tomato 1 medium, chopped
Cinnamon 1? piece
Bay leaf 1 no
Turmeric powder a pinch
Red chilly powder 1 tsp
Yogurt 3 TBSP
Garam masala ¼ tsp
Salt as required
Oil 2 tsp
Water ½ cup or so..
Soya roganjosh
Wash the soya chunks 3 times under running water. Soak them in water for 20 minutes. Drain the water and then boil the soya chunks for 10 minutes on stove top. Drain the water again and allow to cool down. Squeeze out extra water, if any. Set aside.
Heat oil in a pressure cooker and add the bay leaf and cinnamon. Add onions and saute till golden brown. Next add the tomatoes and cook until they become soft. Add the ground paste and mix well, followed by adding turmeric powder, red chilly powder and salt. Mix well and cook for a couple more minutes. Next add the yogurt and garam masala. Mix in the soya chunks and cook for 2 more minutes. Add water and cook covered until 1 whistle. Allow the pressure to release by itself. Open lid and give a final mix. Garnish with coriander leaves. Soya roganjosh is ready!!!
Soya roganjosh
Recipe courtsey: The roganjosh method was adapted from Shabs cuisine.

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