Rogan Josh is a authentic mutton gravy prepared in Jammu Kashmir state. This dish is prepared in two ways in kashmir, where Kashmiri Muslims use onions and garlic and Kashmiri hindu avoid using onions and garlic. Traditionally whole red chillies are used in place of chilies powder and give lovely red colour to your gravy.
Kashmiri cuisine has had the earliest influence on Kashmiri Pandit cuisine. Usually, Pandits do not eat meat, however the Pandits of Kashmir have always eat all meats except beef. Beef is strictly forbidden in Pandit cuisine and in Kashmiri Muslim cuisine.
Preparation time: 10 minutes
Ingredients:
1 lb / 500 grams mutton
1 lb / 500 grams mutton
1 tsp kashmiri red chilly powder ( I added curry powder, If you add kashmiri chilli powder, it gives nice red color to the gravy)
½ tsp garam masala powder
½ tsp ginger powder
1 tbsp coriander powder
¼ tsp turmeric powder
¼ cup curd
Salt to taste
Salt to taste
Chopped coriander for garnish
For Seasoning:
3 tbsp oil
½ tsp cumin powder
½ tsp black pepper corns
6 cloves
3 green cardamom
2 inch cinnamon stick
Few threads of mace
Method:
1. Heat oil in a pressure pan and put all seasoning ingredients. When they start to crackle, add mutton pieces. Fry for few minutes. Say 5 ~ 7 minutes. Stir in between.
3. Add all the masala powders to the mutton. Mix and fry till the oil separates from the mixture .
4. Add curd and stir continuously to avoid curdling of the curd. Add water and salt. Cover the pan with lid. Place the weight and cook the meat for 3 ~ 4 whistle or meat becomes tender.
5.When steam drops, open the lid and cook the gravy to medium or required consistency. Adjust salt and spice to taste. Add cream and stir well and cook for about 5 more minutes. Garnish with cilantro.
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Rogan JoshPreparation time: 10 minutesIngredients:
1 lb / 500 grams mutton1 tsp kashmiri red chilly powder( I added normal curry powder)½ tsp garam masala powder½ tsp ginger powder1 tbsp coriander powder¼ tsp turmeric powder¼ cup curd
Salt to tasteChopped coriander for garnishFor Seasoning:3 tbsp oil½ tsp cumin powder½ tsp black pepper corns6 cloves3 green cardamom2 inch cinnamon stickFew threads of maceMethod:1. Heat oil in a pressure pan and put all seasoning ingredients. When they start to crackle, add mutton pieces. Fry for few minutes. Say 5 ~ 7 minutes. Stir in between.3. Add all the masala powders to the mutton. Mix and fry till the oil separates from the mixture .4. Add curd and stir continuously to avoid curdling of the curd. Add water and salt. Cover the pan with lid. Place the weight and cook the meat for 3 ~ 4 whistle or meat becomes tender.5.When steam drops, open the lid and cook the gravy to medium or required consistency. Adjust salt and spice to taste. Add cream and stir well and cook for about 5 more minutes. Garnish with cilantro.www.sarasyummyrecipes.com
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Curry looks yum sara! very good explaination
Just finished my lunch nd u r tempting me with this fingerlicking rogan josh, u guys are tempting..
well made!!! love the color of the gravy!!
Rogan josh looks hot, and aromatic 🙂
Rogan josh looks so delicious and perfectly made,love the nice creamy texture and color of it...
Looks delicious dear
I do not eat non veg..but I know that this is one of the most popular dishes of the region.
Looks like a creamy rich gravy. Love the colour...
i made rogan josh too.. looks yummy
The gravy has got a nice colour and texture Saras..have this on my to do list..
Rich and traditional dish.
Even I made rogan josh and followed the Kashmiri Pandit's recipe. In fact even I followed the same video. Kashmiri chili powder does give the gravy a nice red color. Curry looks delicious
Hi Saraswathi, Loved your blog! We have put a backlink to this recipe from one of our blog posts, you can check it out here : http://fingerbowl.in/blog/2016/05/24/around-india-29-dishes/
Keep up the good work! 🙂