Editing Rogan josh (section)

==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<ref>[http://www.recipesource.com/ethnic/asia/indian/03/rec0324.html Recipe Source: Rogan Josh - Madhur Jaffrey]</ref> 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.<ref name="Kapoor2011">{{cite book|last=Kapoor|first=Sanjeev|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen|url=https://books.google.com/books?id=8BXRu6xv-eYC&pg=PA39-IA1|access-date=8 August 2013|year=2011|publisher=Stewart, Tabori & Chang|isbn=9781613121351|page=39}}</ref>

Many western interpretations of the dish add tomatoes to the sauce. This is especially common with ready-made pour-over cooking sauces to the point where the dish may be considered tomato-based. The authenticity of including tomatoes is disputed: some authors state that tomatoes are not part of the traditional dish or of traditional Indian cuisine and should not be included.<ref name=singh>{{cite book|last=Singh|first=Dharamjit|title=Indian Cookery|url=https://archive.org/details/indiancookery00sing/page/21|year=1973|publisher=Penguin|isbn=978-0140461411|page=[https://archive.org/details/indiancookery00sing/page/21 21,58]}}</ref> However, other authors have specifically referred to rogan josh as a dish based around meat and tomatoes,<ref name=holkar225>{{cite book|last=Holkar|first=Shivaji Rao|title=Cooking of the Maharajas|year=1975|publisher=Viking|page=225}}</ref> while others have identified tomatoes with a [[Punjabi cuisine|Punjabi version]] of the dish as opposed to a Kashmiri one.<ref name=bhangal101>{{cite book|last=Bhangal|first=Jasprit|title=Indian Cooking with Four Ingredients|year=2013|publisher=Troubador|isbn=9781780884868|page=101}}</ref>