1 fresh ginger, 2 inch (5 cm) piece, peeled and minced
5 garlic cloves, minced
5 whole black peppercorns
4 whole green cardamom pods
1 whole black cardamom pod, optional
4 whole cloves
1 cinnamon stick, 1 inch (2.5 cm)
4 dried red chiles
2 dried bay leaves
1 teaspoon ground tumeric
1 teaspoon mild red pepper, Kashmiri chile powder or sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground fennel
1 tablespoon dried fenugreek leaves, (kasoori methi, found at most Indian grocery stores)
¼ cup whipped greek yogurt (70 g)
water, for cooking
freshly ground black pepper, to taste
fresh cilantro, chopped, for garnish
Whole Wheat Roti
1 cup whole wheat flour (125 g), plus more for dusting
½ cup lukewarm water (120 mL)
1 tablespoon olive oil
½ teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
How to Make It
Make the rogan josh: In a medium bowl, season the beef with the garam masala and salt. Toss to coat.
In a large, heavy-bottomed pot, heat the canola oil over medium-high heat. When the oil is shimmering, add the beef in batches and brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
To the same pot, add the onion and season with salt. Sauté for 5 minutes, until softened and starting to brown. Add the ginger and garlic and cook for 1 minute, until fragrant.
Add the peppercorns, green and black cardamom pods, cloves, cinnamon, red chiles, and bay leaves. Cook for 1 minute, until fragrant. Add the turmeric, red pepper powder, cumin, coriander, fennel, and fenugreek leaves and cook for another minute, until fragrant.
Return the browned beef to the pot and stir to coat in the spice mixture. Add the whipped yogurt and stir well to combine. Add enough water to cover the meat and season with salt and black pepper. Cover and cook over medium-low heat for 2½ hours, stirring every 20 minutes and adding more water as needed, until the beef is cooked through and tender.
When the curry has an hour of cook time left, make the roti: In a medium bowl, stir together the flour, water, oil, and salt. Mix to combine, then knead with your hands until the mixture pulls away from the sides of the bowl and no longer sticks to your fingers. Add a bit more flour as needed if the dough is too sticky.
Cover the dough with a damp kitchen towel and let rest for 30 minutes.
Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth again.
Working 1 at a time, use a rolling pin to roll out each portion of dough on a lightly floured surface into a 6–8 inch (15-20 cm) round.
Heat a medium skillet over medium-high heat until very hot. Cook the roti in the dry skillet for about 2 minutes, until starting to puff up, then turn and cook on the other side for 30–60 seconds more, until the roti is cooked through with dark brown spots. Remove from the skillet and spread with a bit of butter. Repeat with the remaining dough.
Ladle the curry into bowls and garnish with cilantro. Serve with the hot roti.