What gives Kashmiri 'Rogan Josh' its signature red color if not tomatoes? Discover the role of 'ratan jot' (alkanet root) in this iconic dish.
1 Answer
The signature red color of Kashmiri Rogan Josh comes primarily from the use of Kashmiri chili powder and traditionally, from 'ratan jot' (alkanet root). Ratan Jot infuses the oil with a vibrant red hue and contributes a subtle earthy flavor.
Detailed Explanation:
Rogan Josh, a flavorful lamb curry originating from Kashmir, is known for its distinctive red color. Since traditional Kashmiri cuisine doesn't heavily rely on tomatoes, the redness is achieved through other means. The primary source is Kashmiri chili powder, which is milder in heat but richer in color compared to other chili varieties. A significant contributor to the authentic color is 'ratan jot' (alkanet root). The alkanet root is infused in hot oil, releasing its natural red pigment. This infused oil then becomes the base for the Rogan Josh, imparting both color and a subtle, earthy flavor. The combination of Kashmiri chili powder and alkanet root creates the deep, rich red hue that is characteristic of this dish. The slow cooking process also helps to deepen the color and meld the flavors together.
Pro Tip:
When using ratan jot, be careful not to overheat the oil, as it can burn and impart a bitter taste. Gently warm the oil and infuse the ratan jot for a few minutes until the oil turns a deep red color, then remove the root before proceeding with the recipe.