Nearly Patak's — Homemade Rogan Josh Paste with Kashmiri Chillies

Patak's Rogan Josh Paste is one of those jars that has earned its place in British kitchens. Reliable, consistent, and the reason a decent weeknight curry is always within reach. It is not available in rural Jaén. So this is my homemade rogan josh paste recipe.

This is the homemade version — Nearly Patak's Rogan Josh Paste, built from scratch at Casa Adora. The key ingredient is Kashmiri chillies: long, dried, and a deep brick red. They give rogan josh its colour — not tomato, not food colouring, but the chilli itself, used in quantity and handled with patience. Fruity rather than fiercely hot, they produce a sauce that is richly red and warmly spiced without the heat overwhelming everything else.

This paste goes directly into the Slow Cooker Lamb Rogan Josh — made a couple of days earlier, overnight in the slow cooker, falling-apart shoulder by morning.

What Goes Into a Kashmiri Rogan Josh Paste

Rogan josh originates in Kashmir — the name translates roughly as "red juice" or "cooked in oil at high intensity," depending on who you ask. The Kashmiri version uses neither tomato nor onion in the base; the colour and body come entirely from the chillies and the whole spices. This paste follows that tradition.

The fermented garlic and ginger paste goes in as a Casa Adora staple — if you haven't made a batch, fresh garlic and ginger blended together does the job.

Homemade Rogan Josh Paste Recipe

Makes enough Kashmiri rogan josh paste for one batch of slow cooker lamb rogan josh. Keeps in a sealed jar in the fridge for up to two weeks.

Ingredients:

• 6 dried Kashmiri chillies, soaked in hot water for 20 minutes, drained
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 4 green cardamom pods, seeds only
• 2 cloves
• 1 small piece cinnamon
• ½ tsp black pepper
• ½ tsp turmeric
• 1 tsp paprika (for depth, not heat)
• 2 tsp fermented garlic and ginger paste
• 2 tbsp ghee or neutral oil
• Pinch of salt

Method:

1 — Toast. Dry toast the fennel, coriander, cumin, cardamom seeds, cloves, cinnamon and black pepper in a small pan over a medium heat until fragrant — 2 to 3 minutes. Cool completely.

2 — Grind. Grind the toasted spices to a fine powder.

3 — Blend. Add the soaked Kashmiri chillies, ground spices, turmeric, paprika, fermented garlic and ginger paste, ghee and salt to a blender. Blitz to a smooth, thick paste. Add a splash of water if needed to help it come together.

4 — Store. Transfer to a sealed jar. Keep in the fridge for up to two weeks. Pour a little oil over the top to preserve it. That two weeks assumes the fermented garlic and ginger paste. If you use fresh garlic and ginger instead, keep the jar in the fridge and use it within a few days, or freeze it in small portions.

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This homemade rogan josh paste recipe is part of my Nearly Series — homemade versions of the jars and packets that define a well-stocked kitchen — and my Spice Blends & Condiments collection. You'll also find it in my Curry Recipes hub. Find the full collection at Recipe Hubs.

Find more recipes and food adventures here.

Wonky photos, proper condiments, genuine adventures — The Flexible Chef