In this recipe, Chef Ranveer Brar introduces your kitchen to an ingredient that is revered, celebrated, and enjoyed with love in the land of Kashmir. Bite into the goodness of this nutty and earthy root vegetable with a royal preparation that is a staple for this land.
Nadru Rogan Josh
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cooking Nadru
Water as required, पानी
1 Black cardamom, बड़ी इलायची
800 gms Lotus root, peeled & cut into diced, नाद्रू
For Rogan
1 ½ cups Water, पानी
2- 4 Cockscomb, मावल
For Nadru Rogan Josh
2-3 tbsp Mustard oil, सरसों का तेल
Boiled Lotus root, उबला हुआ नाद्रू
A pinch of asafoetida, हिंग
Prepared Rogan, तैयार किया हुआ रोगन
Salt to taste, नमक स्वादअनुसार
Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण
For Curd Mixture
2 cups Curd, beaten, दही
1 tsp Fennel powder, सौफ पाउडर
1 ½ tsp Dry ginger powder, सौंठ पाउडर
1 ½ tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Process
For Cooking Nadru
In a sauce pot or handi, add water, black cardamom, lotus root and let it simmer for a while or until partially cooked on high flame.
Strain out the water and keep it aside for further use.
For Rogan
In a sauce pot, add water, cockscomb and boil it for 8-10 minutes on high flame or until the color is released.
Strain the rogan and keep it aside for further use.
For Nadru Rogan Josh
In a handi or sauce pot, add mustard oil and heat until it's smoky hot on high flame.
Add boiled lotus root and saute it for 5-6 minutes on high flame.
Add asafoetida and mix it well, add prepared rogan, prepared curd mixture and cook it for 7-8 minutes or until cooked well.
Transfer it to a serving plate and serve hot.
For Curd Mixture
In a bowl, add curd, fennel powder, dry ginger powder, degi red chili powder and mix it well.
Keep it aside for further use.
Prep for this delicacy with Victorinox Swiss Modern Knives.
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26 авг 2024
