I made and shared a Rogan Josh recipe back in March, and while it was delicious I honestly think last night's version has it beat. I made the recipe from Jamie Oliver's Food Revolution cookbook, right down to making my rogan josh paste from scratch.
It's amazing how taking the time to make your own sauces and condiments can really make a world of difference. I'm all for convenience, but it took much less time and effort than I would have even appreciated to make the paste.
Homemade Rogan Josh Paste
adapted from Jamie's Food Revolution
2 tsp. cumin seeds
2 tsp. coriander seeds
1 tsp. black peppercorns
2 cloves minced garlic
thumb-sized piece of fresh ginger
3 oz. jarred roasted red pepper
1 tbs. smoked paprika
2 tsp. garam masala
1 tsp. turmeric
1/2 tsp. sea salt
2 tbs. olive oil
2 tbs. tomato paste
small handful fresh cilantro
Combine cumin seeds through peppercorns in a small skillet over medium heat. Toast until fragrant, then remove to food processor bowl. Process until ground, then add remaining ingredients. Run food processor until a paste has formed.
I love how many Indian dishes might not be labeled paleo, but can so easily be prepared as such. I replaced the lentils in the rogan josh recipe with mushrooms, and simply omitted the yogurt and rice Jamie suggests using to finish off the dish. The only other change I had to make was in the oil I used to cook everything in: coconut rather than vegetable or peanut.
I have made almost every curry in Jamie's Food Revolution, not to mention his bolognese and a few others. Obviously the recipes aren't all grain and dairy-free, but the whole message of the cookbook is to favor fresh, real food over processed junk. It's a very visually appealing read and one I'd recommend if you have a nice cookbook stash.