Egg Rogan Josh

Egg Rogan Josh (4)

Rogan Josh is an aromatic lamb curry from Kashmiri cuisine. Quite popular for the aromatics and the tender lamb cooked in a spice blend special to Kashmiri cuisine, it is a very famous recipe. I have never had the privilege to visit the scenic beauty of Kashmir so far, but then have heard and read a lot Kashmiri recipes. Few months back I made a cauliflower yogurt based curry and loved it immensely. Next, I wanted to try out the popular Rogan Josh recipe but then I don’t eat/cook meat at home, so I had to think of something else to get to this dish.

Egg Rogan Josh (3)

And then during our visit to one of our favorite restaurants recently, I saw Egg Rogan Josh on the menu card. I immediately knew I had to order it, if not for anything else but to figure out the ingredients and the recipe. As the traditional recipe doesn’t use eggs, we were a bit skeptical ordering an egg version. To our surprise, it turned out absolutely delicious. And to my satisfaction, I figured out a few things out  of that recipe.

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On the following weekend, I browsed the length and breadth of internet to match my predictions of the Rogan Josh only to be disappointed. No two recipes were similar and none matched mine. I decided enough was enough and decided to make my own recipe. It turned out okay-ish, but nothing like the one we got served at the restaurant. Any sane person would have stopped their Rogan Josh attempts after the first meh output, but not me. I went on to try it again, making a few changes to the recipe. It turned out great, better than the restaurant one, even if I say so myself. I used mustard oil and got a few tips off the hundreds of recipes I browsed through, and that did the trick!

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To make Egg Rogan Josh

  • Servings: 2-3
  • Difficulty: Medium
  • Print

What I used –
  • Eggs, 3
  • Onions, 2 large
  • Tomato Puree, ½ cup
  • Thick Yogurt/Curd, ½ cup
  • Ginger Garlic Paste, 1 tsp
  • Dried Bay Leaf, 1
  • Cloves, 2
  • Cinnamon, 1” piece
  • Cardamom, 1
  • Red Chilli Powder, ¾ tsp
  • Dry Ginger Powder, ½ tsp
  • Fennel/Saunf Powder, ½ tsp
  • Garam Masala Powder, ½ tsp
  • Turmeric Powder, ¼ tsp
  • Mustard Oil, 5 tbsp + 1 tbsp
  • Salt, as required
  • Sugar, a generous pinch
  • Water, a cup or more as needed

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How I made –

1. Start by boiling the eggs in enough water for 12 mins. Run through cold water and remove the shells. Keep aside.

2. In a pan, heat 1.5 tbsp of mustard oil. Add the whole spices – dried bay leaf, cloves, cardamom and cinnamon. Fry for a minute. Add finely sliced onions and fry until slightly golden brown and caramelized.

3. Add ginger garlic paste along with all the dry spice powders – red chilli powder, dry ginger powder, fennel/saunf powder and turmeric powder. Mix well and keep stir frying until the oil starts to leave from the sides. Add tomato puree.

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4. Without adding water, cook the tomato puree until oil starts leaving from the sides. Add thick yogurt/curd along with a generous pinch of sugar and salt required for the gravy. Mix well. On a low flame, cook until everything comes together. Add garam masala powder and cook for 2-3 mins. Add a cup of water and continue to cook it for another 3-4 mins.

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5. Meanwhile, in a smaller pan heat 1 tbsp of mustard oil. On a low heat, shallow fry the eggs until golden brown on all sides. Add these fried eggs to the gravy. Check for salt and spiciness. On a low flame, cook for another 5-7 mins until the eggs are coated in the gravy. Switch off the heat.

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6. Serve hot with a helping of sliced raw onions, lemon wedge for any Indian bread.

 

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Note –
  • Mustard Oil and Yogurt along with the aromatics like dry ginger powder, fennel powder are very typical to Kashmiri cooking. I would strongly recommend not skipping these. In case mustard oil is not available, regular vegetable oil can be used. Mustard Oil has a slight pungent smell and orangish color that works in favor for this dish.
  • Usually, lamb is cooked until tender in oil/ghee before it is added to the gravy. I followed the same approach with eggs and it worked out perfectly. The slightly blistered and goldeny egg absorbed the gravy a lot better than just a boiled egg.
  • To perfectly hard boil an egg, boil it at medium heat for only 12-13 mins.
  • Adjust spices as per preference.
  • It is essential to cook the onions until golden brown for the perfect taste.
  • I added both tomato puree and yogurt for this gravy. The first time I made it, I used only Yogurt and felt that the gravy lacked body. With the additional of tomato puree, it turned out perfect.
  • I used store bought tomato puree, but it can be made at home too. Blanch tomatoes, remove skin and blend until smooth.
  • I added a generous pinch of sugar as tomato puree can be quite tangy.
  • With the addition of tomato puree and yogurt, the gravy can be a bit tangy/sour. Adjust salt quantity accordingly. In fact, this recipe requires much less salt because of the acidic content.
  • Adjust the quantity of water as per the desired consistency of the gravy.

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Bringing this to Fiesta Friday #127. The co-hosts for this week are Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport 🙂

41 thoughts on “Egg Rogan Josh

  1. Such beautiful photos! Sometimes lamb is too strong for my pallet so this recipe is perfect for me! I love hard boiled eggs ? Thanks!

  2. The ingredients for the sauce of this curry sound just fantastic. Lamb is pretty pricey where I live, do you think this recipe could be substituted with another protein?

    (Great recipe and pictures though, thank you for bringing it to FF :-))

    1. Jess, I dont eat meat and thats why substituted the original recipe with eggs 🙂 I dont see why chicken wouldnt work!

  3. I absolutely know I will love this … I adore eggs in curry and I have eaten (though never made) Lamb Rogon Josh many times and loved it. I think I may be on my way to Heaven!!

  4. This is something like an egg dish I make which I learned in N. India. I like that you use mustard oil. I presume that is black cardamom you use – am I right? Bookmarked!

    1. yeah, this is the North Indian style of making egg curry – more so, Kashmiri 🙂 I used green cardamom as I didnt have black cardamom handy but that would be more flavorful 🙂

      1. Yes I did. My husband’s not keen on yoghurt, so I rarely have it in, but it suited us perfectly well without it. I used fresh tomatoes, and as I didn’t have mustard oil, I added a few mustard seeds to the olive oil.

        There was some sauce left, so we had it again the next day with more eggs, and I added some tempeh too. Really enjoyed it, I’ll def be making it again. Many thanks.

  5. This sounds so delicious CH! I love the use of boiled eggs, especially browning them before adding them to the gravy. Just in general I love eggs, so this version sounds even better than the traditional rogan josh 🙂

  6. I would have ordered a Rogan Josh with eggs any time over the lamb version if I found it on a menu. It looks absolutely delicious 🙂

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