Best 2 Indian Beef Rissoles With Rogan Josh Gravy Recipes
Tantalize your taste buds with a culinary journey to India, where succulent beef rissoles bathe in the aromatic embrace of rogan josh gravy. This delectable dish promises an explosion of flavors, combining the richness of beef with the vibrant spices of rogan josh. Savor the perfect balance of tender meat, fragrant herbs, and zesty tomatoes, all harmoniously blended into a symphony of culinary delight.
Alongside the main event, this article presents a treasure trove of additional recipes, each offering a unique twist on Indian cuisine. Indulge in the creamy goodness of malai kofta, where succulent vegetable dumplings enveloped in a velvety cashew-based sauce. Experience the delightful contrast of textures in aloo tikki, where crispy potato patties meet the tangy embrace of tamarind chutney. Transport yourself to the bustling streets of Mumbai with pani puri, a symphony of flavors and textures bursting forth from crispy semolina shells. Satisfy your sweet cravings with the irresistible gulab jamun, soft and spongy milk solids immersed in a fragrant sugar syrup.
This culinary adventure promises to tantalize your taste buds and transport you to the vibrant heart of India. Prepare to be captivated by the rich flavors and aromas that await you in these exceptional recipes.
3-HOUR BEEF ROGAN JOSH AND ROTI RECIPE BY TASTY
Here's what you need: stewing beef, garam masala, sea salt, canola oil, large red onion, fresh ginger, garlic cloves, whole black peppercorns, whole green cardamom pods, whole black cardamom pod, whole cloves, cinnamon stick, dried red chiles, dried bay leaves, ground tumeric, mild red pepper, ground cumin, ground coriander, ground fennel, dried fenugreek leaves, whipped greek yogurt, water, freshly ground black pepper, fresh cilantro, whole wheat flour, lukewarm water, olive oil, kosher salt, unsalted butter
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
- In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
- To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
- Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
- Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
- When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
- Cover the dough with a damp kitchen towel and let rest for 30 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
- Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6-8 inch (15-20 cm) round.
- Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30-60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
- Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.
- Enjoy!
Nutrition Facts : Calories 608 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 12 grams, Protein 46 grams, Sugar 10 grams
BEEF ROGAN JOSH
A delicious, robust and tangy tomato and onion curry originating from Kashmir then northern India, although this is the Shetland variation! The key is to get the butter and oil REALLY hot when browning the onions and meat (rogan josh translates to "hot oil" in Persian). This recipe uses beef but you can easily use lamb or chicken instead. Use tomatoes that are hard and still slightly yellow; they'll be easier to peel and give a much tangier flavour than ripe ones.
Provided by rorygillies
Time 1h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add the garam masala, chilli powder, turmeric, paprika, allspice, cumin, cinnamon stick and pepper to a large dry heavy based saucepan and heat over a high heat until very aromatic.
- Add the butter and oil and heat until smoking, followed by the onions and stir fry for about 5 minutes until soft. Add the garlic and ginger, frying for a further minute before adding the beef. Brown off the beef then add the tomato quarters and lime juice and cook for a further five minutes.
- Next add the tinned tomatoes and the beef stock, bring to the boil, reduce the heat and simmer, uncovered, for about an hour and 20 minutes, until the beef is really tender and the sauce is lovely and thick. Add the coriander 10 minutes before the cooking is finished, allow to stand for at least 10 minutes then serve with pilau rice and naan bread.
Tips:
- To ensure even cooking, flatten the beef rissoles before pan-frying.
- If you prefer a crispy crust, coat the beef rissoles in breadcrumbs before pan-frying.
- Use a meat thermometer to ensure the beef rissoles are cooked through.
- Allow the beef rissoles to rest before serving to allow the juices to redistribute.
- Serve the beef rissoles with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
- For the Rogan Josh gravy, use a good quality garam masala. This spice blend is essential for achieving the authentic flavor of the dish.
- Adjust the amount of chili powder to your desired level of spiciness.
- If you don't have Greek yogurt, you can substitute it with sour cream or plain yogurt.
- Garnish the Rogan Josh gravy with fresh cilantro or mint for added flavor and color.
Conclusion:
These Indian beef rissoles with Rogan Josh gravy are a delicious and satisfying meal that is perfect for any occasion. The beef rissoles are packed with flavor and the gravy is rich and creamy. This dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give this one a try.
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