Rogan Joshby Chef (Mrs) Reetu Uday KugajiCreated on Mar 1st
Rogan Joshby Chef (Mrs) Reetu Uday Kugaji
Video for key ingredients
How to make Garam Masala
How to make Khoya
- Mutton with high fat content, cut into 1 ½ inch pieces – 500 gm.
- Mustard oil – 06 tbsp.
- Asafoetida- ¼ tsp.
- Cumin seeds - 01 tsp.
- Cinnamon – 01 inch piece
- Cloves- 04 nos.
- Black Peppercorn- 05 nos.
- Black Cardamom – 04 nos.
- Whole Kashmiri red chillies – 04 nos.
- Kashmiri red chili powder– 1-1/2 tbsp.
- Fennel seeds, powder - 02 tsp
- Dry ginger powder – ½ tsp.
- Coriander powder – 01 tbsp.
- Yogurt, hung- ¾ th cup
- Saffron (stepped in little hot milk) – 02 gm.
- Mutton Stock- 1 ½ to 02 cups
- Garam masala powder- ¼ th tsp.
- Khoya, grated- 50 gm.
- Almonds, blanched, peeled and ground into a fine paste-25 gm.
- Kewra water- 02 ml.
- Salt -to taste
- Ratanjot – 01 inch piece- 04 nos. heated with a little oil i.e. 25 ml mustard oil.
- For Garnishing: Coriander leaves- 02 sprigs
My Tip: Chef Tips: 1. Mustard oil is heated in the pan with no other ingredients until it reaches a temperature where the first wisps of smoke appear. It is then taken off the flame and allowed to cool a little before adding ingredients to be cooked. This procedure removes the acrid taste of the raw oil and renders it quite pleasant. 2. Traditional Kashmiri Rogan Josh has thin red-coloured curry and a thick layer of oil on top. 3. The oil should rise to the top of the saucepan, which means the curry is ready. 4. The red colour comes from the Kashmiri red chillies and roots of the plant called Ratan Jot. 5. Choose mutton with high fat content.