Monday, June 10, 2013

Rogan Josh - A Finger Licking Kashmiri Mutton Curry

I am not a professional chef but I truly believe that anything cooked with LOVE tastes AwesomeIf you are passionate about Cooking, Eating and Feeding people with love, you can make the entire world kiss your fingers. :)

The first recipe on my food blog is the famous Kashmiri 'Roganjosh'. I made it on a lazy Sunday and everyone loved it, especially my father in law who happens to be a die hard fan of this delicious mutton curry. 

Its a foolproof recipe. You can't go wrong with it. So many ingredients might make you think twice but be fearless and try out this simple yet tasty recipe with lots of love!


Rogan Josh with Roomali Roti




Preparation Time: 15 mins
Cooking Time: 45 mins
Serves: 4

You will need: 

Whole Spices:
Cinnamon Stick - 1 inch
Green Cardamom - 3
Brown Cardamom - 1
Bay leaf - 1
Peppercorns - 1/2 teaspoon


Mutton/Lamb - 500 grams, cut into 2 inches pieces. (You may use chicken as well)
Onion (Thinly sliced) - 4 to 5 medium size  (Optional)
Ginger Garlic Paste - 2 Tablespoons
Clarified Butter or Ghee - 4 Tablespoons (You may use vegetable oil)
Asafoetida/Hing - 1 and 1/4 Teaspoons
Curry Leaves - 5 to 6 (optional)
Coriander Powder - 2 Tablespoons
Fennel Powder - 3 Tablespoons (Roasted)
Kashmiri Red Chilly Powder - 2 Tablespoons (Kashmiri chilly powder is mild and gives a nice red color to the food.)
Dried Ginger Powder/Soonth - 1 Teaspoon
Set Yogurt - 1 cup (Beaten to smooth paste)
Warm Water - 2 cups
Tomato(Finely chopped) - 1 small (Optional)
Salt - To taste
Rogan Josh Masala(Ready to use spice) - 1 packet (Optional. You may use this to enhance the flavor even further. I used 'Parampara'.)
Coriander Leaves- To garnish


Method: 

1. Heat clarified butter in a pressure cooker or a thick bottomed pan on a medium high flame. Once it is hot, add 'whole spices' + asafoetida + curry leaves. Fry for 30 seconds. Once the spices start to splutter and smell nice, add sliced onions and fry till they turn light brown in color. Don't burn the onions or else they will taste bitter. Add ginger garlic paste and fry for 2 minutes. 

2. Now add mutton pieces + 1 tablespoon chilly powder + Salt and fry till the meat turns brown(10-15 minutes). Add tomato + fennel powder + dried ginger powder + coriander powder + set yogurt + (rogan josh ready-to-eat masala, if you are using) Add warm water and mix well.

3. Pressure cook it for half an hour on medium flame. If you are using a pan then cover it with a lid and cook for an hour on low flame. When you open the lid, you should see oil floating all over your curry. It means your curry has been cooked properly. Check whether the meat is cooked. If not, then cover the lid again and cook it for some more time.


Pressure Cooker
4. Garnish it with coriander leaves and lots of love!

Rogan Josh tastes best with Roomali Roti, Naan and Jeera Rice.

Do try out this recipe and give me your feedback. It will help me in improvising my recipes and blog. 

Bon Appetit! 

3 comments:

  1. made this multiple times and it is ALWAYS delicious!

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    1. I am very happy to know that. Feed backs give me more encouragement. Thanks :)

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