Kashmiri Rogan Josh (Pandit Style) | How to make Kashmiri Rogan Josh (Pandit Style)

By Barnali Biswas  |  22nd Apr 2017  |  
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  • Kashmiri Rogan Josh (Pandit Style), How to make Kashmiri Rogan Josh (Pandit Style)
Kashmiri Rogan Josh (Pandit Style)by Barnali Biswas
  • Prep Time

    2

    Hours
  • Cook Time

    40

    mins
  • Serves

    2

    People

7

0





About Kashmiri Rogan Josh (Pandit Style) Recipe

The authentic Pandit style Rogan Josh consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, cinnamon). Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chilies. Read more: http://curriesanstories.blogspot.com/

Kashmiri Rogan Josh (Pandit Style) is a popular aromatic and delicious dish. You can try making this amazing Kashmiri Rogan Josh (Pandit Style) in your kitchen. This recipe requires 120 minutes for preparation and 40 minutes to cook. The Kashmiri Rogan Josh (Pandit Style) by Barnali Biswas has detailed steps with pictures so you can easily learn how to cook Kashmiri Rogan Josh (Pandit Style) at home without any difficulty. Kashmiri Rogan Josh (Pandit Style) is enjoyed by everyone and can be served on special occasions. The flavours of the Kashmiri Rogan Josh (Pandit Style) would satiate your taste buds. You must try making Kashmiri Rogan Josh (Pandit Style) this weekend. Share your Kashmiri Rogan Josh (Pandit Style) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Barnali Biswas for inputs. In case you have any queries for Kashmiri Rogan Josh (Pandit Style) you can comment on the recipe page to connect with the Barnali Biswas. You can also rate the Kashmiri Rogan Josh (Pandit Style) and give feedback.

Kashmiri Rogan Josh (Pandit Style)

Ingredients to make Kashmiri Rogan Josh (Pandit Style)

  • Mutton- 500 gm (cut into 1½ inch pieces)
  • Green papaya- 1/4 tsp (finely grated)
  • cinnamon powder- 1/4 tsp
  • Ground green cardamom- 1/4 tsp
  • Ground black cardamom- 1/4 tsp
  • Kashmiri red chilli powder- 1/4 tsp
  • Ground clove- 1/4 tsp
  • Ground black peppercorn- 1/4 tsp
  • Ground fennel seed- 1/4 tsp
  • Green cardamom whole- 2
  • Black cardamom whole- 2
  • cinnamon stick- 2"
  • clove- 2
  • Black peppercorn- 4
  • fennel seed (Saunf)- 1/2 tsp
  • Dry ginger powder / ginger paste- 1/2 tsp
  • ghee- 2 tsp
  • Kashmiri red chilli powder- 1/2 tsp
  • Ratanjot infusion- 1/4 cup
  • yogurt- 1 small cup (whisked)
  • water- 2 cups (warm)
  • salt to taste
  • sugar to taste
  • Refined oil- 1/2 cup
  • potatoes- 2 medium (halved)- optional

How to make Kashmiri Rogan Josh (Pandit Style)

  1. Clean the mutton.
  2. Halve the potatoes and shallow fry them until edges turn slightly brown. In a pressure cooker, pressure cook the potatoes adding 2 cups of water for one whistle. Remove from the cooker and keep aside.
  3. Use the spices- cinnamon powder, ground green cardamom, ground black cardamom, Kashmiri red chilli powder, ground clove, ground black peppercorn, ground fennel seed and grated green papaya as marinate
  4. Add the ingredients to the mutton and mix well. Marinate the mutton for 2 hours.
  5. Heat wok and add the cooking oil. Let the oil heat up until smoking.
  6. Reduce the heat and toss in the green cardamom, black cardamom, cinnamon stick, black peppercorn and fennel seeds. You may coarsely grind the green cardamom, black cardamom and clove before tossing it into the oil. Increase the heat.
  7. Add the asafoetida and immediately add the marinated mutton. Usually asafoetida is added in water and then its added to wok because if you fry the asafoetida for more time it will get burnt.
  8. But in this recipe we are directly adding the asafoetida powder to the oil, hence we add the meat immediately to prevent burning.
  9. Cook the mutton till caramelized and the meat had started to release oil.
  10. Add the ginger paste and fold into the meat well.
  11. Add Kashmiri red chilli powder and toss the meat.
  12. Add Ratanjot infusion in oil
  13. Add the whisked yogurt and fold into the meat. Adjust the salt and sugar in this stage.
  14. The preparation will release a lot of oil in itself. Though it doesn't contain any traces of onion or tomato the gravy will be slightly thick due to the yogurt and the spices.
  15. Cover the wok and cook on low flame for 5 minutes
  16. If you want to preserve gas and cook the meat quickly instead of cooking the meat on dum you can transfer the entire contents of the wok into a pressure cooker and add 2 cups of water or more as desired.
  17. Pressure cook the meat for 2 whistles first on high flame. Then lower the flame and let it cook for 15 minutes in the cooker without giving out any whistles.
  18. Once done switch off the heat and wait for the pressure inside the cooker to die out before removing the lid.
  19. Transfer the contents from the cooker to the wok again and add the boiled and fried potatoes. Fold in the meat and cook for another 2-3 minutes.
  20. Add ghee and cook for 5-6 minutes. Turn off the flame.
  21. Serve with basmati or plain rice, naan or any kind of Indian flat breads.

My Tip:

1) The authentic Kashmiri Pandit Style Rogan Josh does not contain any traces of tomato, onion or garlic. The Asafoetida substitutes for the strong smell of garlic. And believe me it tastes much better. 2.The authentic recipe needs dried ginger powder. Since I did not have it so I substituted it with ginger paste of same amount. The dried ginger powder has a beautiful aroma which accentuates the flavor of the dish.So its always recommended to add dried ginger powder. But ginger paste also didn't alter the dish's taste. 3.Alkanet is traditionally used in Indian food under the name "Ratan Jot" which lends the characteristic red colour to Rogan Josh, the infusion has to be made with oil. 4.The Papain of the grated Papaya will act as a meat tenderizer and on top of that pressure cooking will guarantee a tender texture for the mutton.

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