This Kashmiri fare is for vegetarians

Pushpesh Pant

Roghan Josh is a quintessential Kashmiri mutton curry, scarlet in hue and wonderfully flavourful. The Pandits cook it sans onions and the red colour was traditionally imparted by Mauwal flowers or coxcomb. The dish is so connected to its roots, it seems almost sacrilegious to bestow this title on another recipe and that too a strictly vegetarian one! However, we have been reassured by good friend Rashmi Dar that there are days on the Pandit calendar when meat is a taboo, but the palate pines for that familiar meaty taste. This is for one of those days! You can cook it with pumpkin or ash gourd. For this time, we are going ahead with petha. Do try it. 

Pethe ka Roghan Josh

Ingredients

Petha 1 kg

Kashmiri red chilli powder 1 tsp

Fennel powder 1 tsp

Dried ginger powder 1 tsp

Asafoetida large pinch

Cloves 2 

Coriander powder 1 tsp

Royal cumin powder 1/2 tsp

Mustard oil 1 cup or more as per taste

Sugar 1/2 tsp

Salt to taste

Method

Cut petha into large chunks. Don’t peel. Heat the oil to smoking point in a pressure cooker and then reduce to medium. Lightly fry the petha chunks till golden brown. Remove with a slotted spoon and drain excess fat on kitchen towels. Dissolve the powdered spices in 3 to 4 tbsp water. Put asafoetida and cloves in oil and stir. Add the powdered spices along with salt and sugar. Now add the petha chunks. Mix well and cook on pressure till one whistle. Let the pressure come down on its own. Open the lid and adjust the seasoning. Enjoy with steamed rice or roti.