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Home / Recipes / Kashmiri Rogan Josh (Pandit Style)

Photo of Kashmiri Rogan Josh (Pandit Style) by Barnali Biswas at BetterButter

Kashmiri Rogan Josh (Pandit Style)

Barnali Biswas
120 minutes
Prep Time
40 minutes
Cook Time
2 People
Read Instructions Save For Later

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:

Recipe Tags

  • Non-veg
  • Hard
  • Festive
  • North Indian
  • Boiling
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 2

  1. Mutton- 500 gm (cut into 1½ inch pieces)
  2. Green Papaya- 1/4 tsp (finely grated)
  3. cinnamon powder- 1/4 tsp
  4. Ground green cardamom- 1/4 tsp
  5. Ground black cardamom- 1/4 tsp
  6. Kashmiri red chilli powder- 1/4 tsp
  7. Ground clove- 1/4 tsp
  8. Ground black peppercorn- 1/4 tsp
  9. Ground fennel seed- 1/4 tsp
  10. Green cardamom whole- 2
  11. Black cardamom whole- 2
  12. cinnamon stick- 2"
  13. Clove- 2
  14. Black peppercorn- 4
  15. Fennel seed (Saunf)- 1/2 tsp
  16. Dry ginger powder / ginger paste- 1/2 tsp
  17. Ghee- 2 tsp
  18. Kashmiri red chilli powder- 1/2 tsp
  19. Ratanjot infusion- 1/4 cup
  20. Yogurt- 1 small cup (whisked)
  21. Water- 2 cups (warm)
  22. salt to taste
  23. sugar to taste
  24. Refined oil- 1/2 cup
  25. Potatoes- 2 medium (halved)- optional


  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.

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