A quick tutorial on how to extract colour from ratan jot (alkanet root), a natural red dye that is traditionally used as a food colouring in Indian recipes such as Kashmiri Rogan Josh and Tandoori chicken.
1Tbspratan jot this is a rough amount, increase or decrease as your recipe requires.
2Tbspghee(or any oil or butter) Add an extra Tbsp if using muslin.
Instructions
Frying in Ghee/Oil
Heat the ghee in the frying pan over medium heat.
Tip in the ratan jot, stir, then lower the heat right down. Fry the ratan jot for 2 minutes.
Strain the red oil through a metal sieve, discarding the ratan jot. Use the red coloured oil as your recipe requires. (Plastic sieves/strainers will melt in the hot oil).
Using a Muslin (when using as a final garnish with other spices)
Tie your ratan jot bark pieces in a muslin.
Heat the ghee in the frying pan over medium heat.
Drop the muslin in the ghee and leave to heat up, along with any other spices and aromatics you may be using. Fry for 2 minutes, then lift the muslin pouch up and set aside. Your muslin will soak up the oil, which is why we are using an extra tablespoon.
Drizzle the red, aromatic oil all over your dish.
Notes
You don't have to throw your muslin away. Just get rid of the ratan jot, wash your muslin in hot water with a little washing up liquid. Then rinse and dry, ready to reuse.