Friday, April 11, 2014

Rogan Josh

    
 Rogan Josh

             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
Cooking time: 30 ~ 40 minutes
Serves: 3 ~ 4
Adapted from here

Ingredients:
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)
1/2 tsp garam masala powder 
1/2 tsp ginger powder 
1 tbsp coriander powder 
1/4 tsp turmeric powder 
1/4 cup curd
Salt to taste
Chopped coriander for garnish 

For Seasoning:
3 tbsp oil
1/2 tsp cumin powder 
1/2 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.

 Rogan Josh


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 Rogan Josh
Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 3 ~ 4
Adapted from here

Ingredients:
1 lb / 500 grams mutton
1 tsp kashmiri red chilly powder( I added normal curry powder)
1/2 tsp garam masala powder 
1/2 tsp ginger powder 
1 tbsp coriander powder 
1/4 tsp turmeric powder 
1/4 cup curd
Salt to taste
Chopped coriander for garnish 
For Seasoning:
3 tbsp oil
1/2 tsp cumin powder 
1/2 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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13 comments:

Sireesha Puppala said...

Curry looks yum sara! very good explaination

Priya Suresh said...

Just finished my lunch nd u r tempting me with this fingerlicking rogan josh, u guys are tempting..

Nivedhanams Sowmya said...

well made!!! love the color of the gravy!!

Arthy shama said...

Rogan josh looks hot, and aromatic :)

Nalini's Kitchen said...

Rogan josh looks so delicious and perfectly made,love the nice creamy texture and color of it...

Farin Ahmed said...

Looks delicious dear

vaishali sabnani said...

I do not eat non veg..but I know that this is one of the most popular dishes of the region.

Gayathri Kumar said...

Looks like a creamy rich gravy. Love the colour...

Jayanthi Padmanabhan said...

i made rogan josh too.. looks yummy

Srivalli said...

The gravy has got a nice colour and texture Saras..have this on my to do list..

Pavani N said...

Rich and traditional dish.

Usha said...

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

Koyelia, FingerBowl.in Marketing Director said...

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! :)