Slow cooker rogan josh just plain gets it!
Cooking a rogan josh in your slow cooker will produce amazing and very tasty results. Slow cooker rogan josh is really easy to prepare. You can literally let it cook in the background and look forward to a delicious dinner!
About this recipe.
This recipe is so easy. You are going to love the flavour of this slowly cooked curry. It was inspired by the One Pot Rogan Josh on this sitewhich also features in my cookbook The Curry Guy One Pot. It pairs well with pairs well Basmati white rice and also Naans and chipattis. This slow cooker rogan josh recipes offers a fuss free way to make the curry and the flavour of the sauce is to die for!
Jump to:
Ingredients
These are all of the ingredients you need to make this delicious slow cooker rogan josh. Get them all together before you start cooking and it will all come together much easier.
- cashews
- rapeseed (canola) oil
- onions, finely chopped
- garlic and ginger paste
- smoked or unsmoked paprika
- Kashmiri chilli powder
- mixed powder or Madras curry powder
- ground cumin
- ground coriander
- tinned (canned) chopped tomatoes
- water, meat or chicken stock
- lamb leg or shoulder, cut into bite-sized pieces
- kasoori methi (dried fenugreek leaves)
- masala salt
- plain natural yoghurt
- tomatoes, quartered
- Salt to taste
- fresh coriander (cilantro), finely chopped
- Chopped red onion, to garnish
See Recipe Card For Quantities
Step by Step Photographs
Tips & Tricks
You can do all the frying a day or so ahead of cooking. You can also blend the ingredients and keep either the individual ingredients or the blended sauce in the fridge until ready to cook.
Substitutions
You don’t have to make this slow cooker rogan josh with lamb. Here are a few alternatives.
- Beef – Beef is always good in a curry and this slow cooker rogan josh is no exception. You can follow the recipe exactly and simply substitute beef for the lamb.
- Chicken – Chicken is always a good bet in a rogan josh. Chicken thighs cut into bite sized pieces are my personal preference. Breast meat and become stringy if you cook it too long.
- Vegetarian – Try this recipe with paneer or tofu. To do so, just add either ingredient for the last 1/2 hour of cooking to cook through. Don’t add them too early or they could fall apart in the sauce.
Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
You can easily adjust this recipe to make it to your own flavour preferences and free time.
- Spicing – Feel free to add more or less chilli powder to get the right heat.
- Dairy Free – Leave out the yoghurt or use a dairy free substitute.
- Kid friendly – Leave out the chilli powder and use more paprika.
- Feeling Lazy? Although it is best to fry off the ingredients before blending them, you could just throw all of the ingredients in your slow cooker and let your slow cooker do its job. It won’t be quite as good but you will still have a nice curry.
Storage
Curries taste even better the next day. You can store any leftovers you have in an air-tight container for 3 to 4 days. You can also freeze in an air-tight container or freezer bag for up to 6 months.
If you do decide to freeze, be sure to label the container and date it before freezing. To reheat, just let it defrost in the fridge and heat in your microwave or in a pan over a medium-high heat.
Top Tip
Although I do not sear the meat in this recipe, you could definitely do so. The searing of the meat adds another delicious layer of flavour.
FAQ
Most curries benefit from 6-8 hours on low or 3-4 hours on high in a slow cooker. Tougher meats like beef or lamb may need the full 8 hours for the best tenderness when cooking on low.
No. In fact you don’t do it in this recipe but it does have its flavour benefits. Browning the meat before adding it to the slow cooker enhances the flavour and texture of the curry, but it is not strictly necessary. You can skip this step if you’re short on time.
No! Slow cookers trap moisture, so curries may end up thinner than expected. Not with this slow cooker rogan josh recipe as long as you add no more liquid that called for. To thicken, you can remove the lid for the last 30 minutes of cooking using your slow cooker’s sauté function or in a pan on the stove.
Looking for other recipes like this? Try these:
Pairing
These are my favourite side dishes to serve with this recipe:
Yield: 4
Slow Cooker Rogan Josh
This curry house style slow cooker rogan josh could not be easier and the flavour is amazing.
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Ingredients
8 cashews, soaked in hot water for 15 minutes
3 tbsp rapeseed (canola) oil
2 onions, finely chopped
2 tbsp garlic and ginger paste
2 1⁄2 tbsp smoked or unsmoked paprika
1 tsp Kashmiri chilli powder
11⁄2 tbsp mixed powder or Madras curry powder
1⁄2 tsp each of ground cumin and ground coriander
200g (7oz) tinned (canned) chopped tomatoes
100ml (3.5 fl oz) water, meat or chicken stock
800g (1lb 12oz) lamb leg or shoulder, cut into bite-sized pieces
1 tsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala
3 tbsp plain natural yoghurt
2 tomatoes, quartered
Salt to taste
3 tbsp fresh coriander (cilantro), finely chopped
Chopped red onion, to garnish
Instructions
- Pound the cashews in a pestle and mortar with about two tablespoons of water to make a paste. You could also do this in a small food processor. Set aside.
- Using your slow cooker in searing/sauté mode or a frying pan over a medium-high heat, heat the oil and when it begins to glisten from the heat, stir in the chopped onions.
- Fry the chopped onions for about 5 minutes or until soft and translucent and then stir in the garlic and ginger paste and continue frying for another 30 seconds.
- Now add the ground spices and stir them into the onion mixture. Pour in the chopped tomatoes, cashew paste and water or stock and bring it all to a simmer. At this stage you can either leave the sauce as it is or blend it until smooth which will give you a sauce that it more similar to curry house style sauces.
- Stir the sauce and lamb together until the lamb is completely coated and then cook on high for 4 hours or low for 6 to 8 hours or until the meat is cooked through and tender. When the meat is cooked to your liking, add the kasoori methi by rubbing it between your fingers over the sauce and then stir in the garam masala.
- Whisk in the yoghurt one tablespoon at a time and then add the tomato wedges. Push them right into the sauce to heat them through.
- To finish, season with salt to taste and then garnish with the chopped coriander (cilantro) and chopped red onions to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 205Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 439mgCarbohydrates: 19gFiber: 4GSugar: 8gProtein: 13g
