Rogan Josh Cooking Sauce Recipe

Heat oil and whole spices

Place a heavy-bottomed skillet or saucepan over medium heat. Add the vegetable oil or ghee and allow it to warm for 30 seconds. Add the bay leaves, crushed cardamom pods, cloves and cinnamon stick. Fry gently for 45–60 seconds until fragrant, taking care not to burn them.

Sweat the onions

Add the finely chopped onion to the pan and reduce heat to medium-low. Cook, stirring frequently, until the onion is very soft and beginning to caramelize, about 10–12 minutes. If the pan becomes too dry, add 1 tablespoon water to prevent burning.

Add garlic and ginger

Stir in the minced garlic and grated ginger and cook for 1–2 minutes until aromatic, stirring to avoid browning.

Incorporate tomato puree

Increase heat to medium and add the tomato puree. Stir to combine, then simmer gently for 6–8 minutes, breaking down the puree and reducing raw tomato flavor. The mixture should thicken slightly and darken in color.

Temper yogurt

In a small bowl, whisk the yogurt until smooth. To prevent curdling, take 2–3 tablespoons of the hot tomato-onion mixture and slowly whisk it into the yogurt to temper. Then stir the tempered yogurt back into the pan.

Add stock and adjust consistency

Pour in the water or stock and stir. Bring to a gentle simmer and cook for 5 minutes to marry flavors and reach a sauce consistency that will coat protein or vegetables. Adjust quantity (add up to 1/2 cup more stock/water) if you want a thinner sauce.

Stir in powdered spices

Lower heat to medium-low. Add the ground Kashmiri chili (or paprika), ground cumin, coriander, fennel, turmeric, ground black pepper and salt. Mix thoroughly and cook for 2–3 minutes, stirring constantly so the spices bloom in the fat without burning. This develops deeper aroma and color.

Finish with garam masala

Stir in the garam masala during the last minute of cooking. Taste and adjust salt or chili to preference.

Remove whole spices and finish

If desired, fish out the bay leaves, cinnamon stick and whole cloves. Stir in the lemon juice and optional butter or ghee to add gloss and roundness to the sauce.

Add fresh herbs and cool slightly

Stir in the chopped cilantro. Let the sauce cool slightly before using or storing; the flavors will deepen as it rests for 10–15 minutes.

Storage and use

Use immediately with braised lamb, chicken, paneer or vegetables. For storage: once cooled, transfer to an airtight container and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on low, adding a splash of water or stock if it thickens.