Rogan Josh is an authentic recipe from the beautiful paradise on earth called Kashmir. Kashmiri food is rich and infused with exotic spices…just like the place itself. The name Rogan Josh means a dark red curry traditionally made with mutton or ghosth as we call it in India, which is lamb meat.
Rogan is an ingredient that adds the red color to the gravy. However the version we make at home makes use of red Kashmiri chilli paste or powder. This gives the curry a dense red color.I am not too sure about the word Josh here, but its generic meaning is punch so I am assuming it means a curry with a punch and lots of spice.
I am sure there are lots of ways to make this curry but I haven’t found any Vegetarian versions. It is important that you have all these ingredients especially asafoetida and mustard to get the real flavour.
I'm not going to pretend and say that this is actually aloo gobi, an Indian dish that is also cauliflower- and potato-based. Nevertheless, this curried cauliflower is delicious with garlic naan. And that's all that matters in my book.
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Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
This bread is incredibly easy and delicious! I've used natural and organic ingredients to add to the healthiness and flavor of the recipe. You can simplify by using sugar instead of sucanat and non-clarified butter, but you will lose a little of the color, flavor, and natural elements that make this bread so good! Serve it with curries or spicy rice dishes!
Naan is a northern Indian baked flat bread. I dont have a tandoor unfortunately so I use a Pizza stone in my oven with nearly similar results. If you dont have a pizza stone, you can also use a baking pan or foil. But the stone gives good results. Great with dry curries, Veggies, plain or even use your favorite dip.
I've recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn't ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F.
Not a traditional style naan but it's easy and delicious (especially to dip in chutney and raita). I made my dough in the bread machine following standard procedure of adding liquids then solids so here are the instructions also by hand.