Wednesday, January 19, 2011

Kashmiri speciality - Rogan Josh

Rogan Josh is arguably the most popular kashmiri preparation.

Mutton - 1kg
Red chilli powder - 3tsp (preferably kashmiri mirch)
Fennel (saunf) powder - 4tsp
Ginger (sund/shonth) powder -1tsp
Black pepper powder - 1/2 tsp
Clove (laung) - 4-5
Black Cardamom - 3-4  (ground)
Bay leaves (Tej patta) - 2-3
Cinnamon -1/2 tsp
Sugar - 1tsp
Curd - 1 cup (beaten)
Gram masala - 1tbsp
Salt - to taste
Corriander (dhaniya) powder - 1tsp
Oil - 3 tbsp
Roasted Cumin (jeera) powder - 1tsp
Asafoetida (hing) - 1 pinch

  • Heat oil in a pressure cooker.
  • Add laung, badi elaichi, dalchini, hing, kali mirch and sugar.
  • Add mutton and cook on low flame with occasional stirring till it becomes soft and brown and the oil starts to separate. 
  • Add tej patta, red chilli powder and some water (two tbsp) and stir-fry. 
  • Slowly add the beaten curd, a small amount at a time, and stir continuously. 
  • Continue cooking on medium heat until the water has been absorbed and mutton pieces become brown and tender.
  • Add some more water (1-1/2 glass) and the rest of the masalas (saunf, shonth, jeera powder, salt and dhaniya).
  • Cook on medium heat for about 25-30 minutes.
  • Put the lid on the pressure cooker and give the pressure for another 4-5 minutes. Let the pressure ease off.
  • Serve hot with rice or chappati.



A liked this simple recipe and I am going to make delicious rogan josh today

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