Translations:Rogan josh/9/en: Difference between revisions

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==Adaptations==
While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri [[chili powder]] (available in Indian stores) or a mixture of paprika (predominantly) and [[cayenne pepper]], adjusted to taste. ([[Madhur Jaffrey]]'s recipe calls for a 4:1 ratio of paprika to cayenne.) An updated version served in [[Sanjeev Kapoor]]'s restaurants uses white and black cardamom, anise, and bay leaves.

Adaptations

While the traditional preparation uses whole dried chilies that are de-seeded, soaked in water, and ground to a paste, non-traditional shortcuts use either Kashmiri chili powder (available in Indian stores) or a mixture of paprika (predominantly) and cayenne pepper, adjusted to taste. (Madhur Jaffrey's recipe calls for a 4:1 ratio of paprika to cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves.

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