Indian Curry Kits

Rustic Rogan Josh

3 Simple Steps | Ready in 10 mins

Our Rustic Rogan Josh blends together caramelised onions, ginger, garlic, tomato and spices to form a rich, savoury sauce. It's the ultimate curry for red meat lovers, but also goes great with chicken, paneer or meaty vegetables.

Serves 2-3

Mild

Vegetarian

Origin story

Many associate Rogan Josh with Kashmir, an area located in the northernmost part of the Indian subcontinent. However, it is believed that the dish has Persian roots and was introduced to Kashmir by the Mughal empire, for whom Kashmir was a popular destination to escape the heat during the warmer months. Some think the name derives from the Persian words ‘rogan’, meaning ‘clarified butter’, and ‘josh’, meaning ‘hot’ or ‘to braise’.

Once introduced to Kashmir, the dish was flavoured with regional spices that varied greatly depending on the religion of the cook. A Muslim version, for example, is believed to have included the use of the ‘cockscomb’ plant, which imparted a bright red colour to the sauce. Some food historians, therefore, believe that the dish is named after the Kashmiri words ‘roghan’, meaning ‘red’, and ‘ghosht’, meaning ‘meat’.

Whilst the exact origin of the name may still be in dispute, the delicious flavours of the dish are undeniable. Our version uses caramelised onion, garlic and ginger in a rustic sauce that is full of texture.

Product Information

Cooking Instructions

Cut your chosen protein or vegetables into generous pieces.

Heat 1 tbsp of oil in a small pan, add spices and cook for 20 seconds (use the chilli from spice pouch for extra heat).
Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce. Simmer for 1-2 minutes.
Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.

Serves 2-3 with naans, rice or parathas.

As appliances may vary, these are guidelines only.

Please ensure food is fully cooked and piping hot throughout before serving.

If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.

Tailor to taste

Perfect with red meats and mince, meaty vegetables, paneer or chicken.

Use these handy tips to customise your dish:

For extra zing and flavour, fry pierced whole green chillies or julienned ginger in the oil before you add the base sauce.
For an extra flourish, add some fresh spinach or frozen peas at end of the cook.
For a slower-cooked version, you can use a diced leg of lamb (cook for 1.5-2 hours) or mince (cook for 30-35 minutes). Pour in 150ml of water when cooking meat for longer and use a lidded pot.
If you are doing a slow-cooked version, add chunks of aubergine and/or potato in with the meat for a delicious twist.
Add fresh chopped coriander before serving.

Product Description

A mild tomato and onion curry sauce with mixed herbs and spices in individual pouches.

Ingredients

Onion (30%), Water, Sunflower Oil, Tomato Paste (9%), Garlic, Ginger, Milk Powder, Ground and Whole Spices, Coriander Leaves, Salt, Coriander Powder, Red Chillies, Cashew Nuts, Sugar, Pomegranate Powder.

Allergen Information

For allergens see ingredients in bold.

May also contain Celery, Cereals containing Gluten, Mustard, Other Nuts, Peanuts, Sesame and Soya.

Features

No artificial flavours, colours or preservatives.
Suitable for Vegetarians.

Storage

Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
Do not us if pouch is bloated or leaking.
Not suitable for microwave use.