Roganjosh | How to make Roganjosh

4.0 from 2 reviews
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By Nusrath Jahan
Created on 28th Oct 2015
  • Roganjosh, How to make Roganjosh
  • Roganjosh | How to make Roganjosh (38 likes)

  • 2 reviews
    Rate It!
  • By Nusrath Jahan
    Created on 28th Oct 2015

About Roganjosh

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine. It 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 and cinnamon). Recipe adapted from a tv show.

Roganjosh is an authentic dish which is perfect to serve on all occasions. The Roganjosh is delicious and has an amazing aroma. Roganjosh by Nusrath Jahan will help you to prepare the perfect Roganjosh in your kitchen at home. Roganjosh needs few minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Roganjosh. This makes it easy to learn how to make the delicious Roganjosh. In case you have any questions on how to make the Roganjosh you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Nusrath Jahan. Roganjosh will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Roganjosh

Ingredients to make Roganjosh

  • 500 gms - mutton (with bone)
  • 3 / 250 gms - onions
  • 2 / 100 gms - tomatoes
  • 1/2 cup - yogurt
  • 3 - cardamoms (green)
  • 1 - black cardamom and bay leaf each
  • 4 tbsp - oil
  • 2 tbsp - ginger garlic paste
  • 1 1/2 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1/2 tsp - kashmiri chilli powder
  • 1/2 tsp - garam masala
  • 1/2 tsp - fennel powder
  • 1/2 tsp - cumin (whole)
  • 1/4 tsp - turmeric powder
  • salt to taste

How to make Roganjosh

  1. Heat oil in a pressure cooker, add the whole spices. Add thinly sliced onions to it and cook until golden brown .
  2. Add chopped tomatoes and cook until soft and mushy. Now add mutton, salt and saute (bhuno) until the colour of mutton changes.
  3. Add all the remaining spices, curd (whisked) and saute for 5 mins. Pour 1/2 glass of water and pressure cook on high for 1 whistle and simmer the flame for 2 more whistles.
  4. Allow the pressure to leave on itself, open the cooker and check the mutton.
  5. Add chopped coriander leaves and water for desired consistency of the gravy.
  6. Serve with plain rice or paratha.
My Tip: The water content, pressure cooking time entirely depends on the quality of mutton and the pressure cooker, so use to your discretion.

Reviews for Roganjosh (2)

Deviyani Srivastava2 years ago
One my favourite recipes...an absolute classic.
Reply

Namu Manandhar2 years ago
looks fabulous :D
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