Prepare to embark on a tantalizing culinary adventure that will transport your taste buds straight to the heart of Kashmir! This extraordinary Rogan Josh curry paste is not just a recipe—it's a magical blend of aromatic spices that will elevate your home cooking from ordinary to extraordinary. With just a few simple ingredients and some culinary passion, you'll create a vibrant, flavor-packed paste that's the secret weapon of professional chefs and home cooking enthusiasts alike.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Indian
Serves: 1 cup
Ingredients
- 4 dried Kashmiri red chilies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 1/2 tsp cardamom pods
- 1/2 tsp ground ginger
- 2 cloves garlic
- 1/4 cup water
Instructions
- Start by preparing the dried Kashmiri red chilies. If you prefer a milder flavor, you can remove the seeds from the chilies. This will help reduce the heat while still retaining the vibrant color.
- In a dry skillet over medium heat, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, and cardamom pods. Toast them for about 2-3 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
- Once toasted, remove the spices from the heat and let them cool for a minute or two. Then, transfer them to a spice grinder or mortar and pestle.
- Add the prepared Kashmiri red chilies, ground ginger, and peeled garlic cloves to the spice grinder with the toasted spices. Grind everything together until you achieve a fine powder or paste, depending on your preference.
- While grinding, gradually add water to help facilitate the blending process. You may need to adjust the amount of water slightly to achieve your desired consistency; aim for a thick paste.
- Once the paste is well-combined and smooth, taste it and adjust the seasoning if necessary. You can add a pinch of salt if desired.
- Your Rogan Josh curry paste is now ready! Use it immediately in your favorite curry recipe or store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
Tips
- Spice Toasting Secrets: The key to an incredible curry paste is perfectly toasted whole spices. Toast them slowly and carefully—listen for a gentle sizzle and watch for a light golden color. The moment you smell their intense aroma, they're ready!
- Kashmiri Chili Magic: These special chilies are prized for their deep red color and moderate heat. If you can't find them, substitute with a mix of regular dried red chilies and a touch of paprika to achieve that signature vibrant color.
- Grinding Technique: For the smoothest paste, use a high-powered spice grinder or traditional mortar and pestle. Take your time and grind in small batches to ensure an even, fine consistency.
- Storage Wisdom: While fresh is always best, this paste can be stored in an airtight container in the refrigerator for up to a week, or frozen in small portions for up to 3 months. Pro tip: Use ice cube trays to freeze individual portions for easy future use!
- Customization is Key: Don't be afraid to adjust the spice levels to your preference. Start with less water and add gradually to control the paste's consistency and intensity.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
