Isn’t Rogan Josh the first choice of curry in any restaurants you visit. For me it always has been. A delicacy from Kashmir, delight for every food lover this dish is one of the must try Indian dishes.
‘Rogan’ in Persian means oil and ‘josh’ means hot. So you can imagine this dish has beautiful red thin gravy covered in the layer of oil. Kashmiris use ‘Ratanjot’ for the red colour but popularly Kashmiri red chili powder gives the required shiny red colour to the dish. Kashmiri red chili in not very hot plus it gives nice colour so can be used generously.
What I also understand is that traditionally onions and garlic is not used in rogan josh but as old habits die hard in this tempered version, which is so prevalent, is adjusted to the taste of region and people. You will see I have used good amount of onions and I can't tell you how hard I resisted myself to not using any garlic. This may be the only dish without garlic coming out of my kitchen and I didn’t regret a bit after how stupendously delicious it turned out to be.
When you cook such a delicacy, you get craving for more. So I thought why not some naan to go with it and instead of ordering it lets try it at home. Ohh the beautiful soft delicious naans!!! Try the recipe with Naan if you are in for a treat today. Well here let’s look at the recipe of our favorite Rogan Josh.
Preparation Time: 10 minutes
Cooking Time: 30 minutes to 1 hr
½ Kg Lamb or Mutton
1 Onion, sliced
3 tsp Kashmiri red chili powder
1 tsp fennel powder
1 tsp dry ginger powder
Pinch of asafoetida
½ cup yogurt
1/2 Cinnamon stick
2 Black Cardamoms
2 Green Cardamoms
Good pinch of nutmeg
Good pinch of mace
1 Bay leave
Salt (To taste)
Coriander leaved, chopped ( to garnish)
2 tsp mustard oil (optional)
Chicken broth (optional)
In a heavy bottomed pan heat mustard oil on high flame. Rogan josh is traditionally cooked in mustard oil but you can use any other oil of your choice.
When oil is hot add cinnamon, bay leaf, asafoetida and onions. Sautee till onions are golden brown. Be careful that onions don’t get burnt.
Add meat and ¼ of the salt and stir well. Let meat fry for 10 minutes over medium heat.
Make a paste of Kashmiri red chili powder in little water and add into meat. Give it a good stir. Now slowly and gradually add yogurt and keep stirring the meat so that it does not stick at the bottom of the pan. Let it cook for 5 minutes over high flame.
Add fennel powder, dry ginger powder, dry and green cardamom, cloves, nutmeg, mace and rest of the salt into the meat. Stir nicely.
Add water of broth as per the consistency of the curry you want. I have used ½ ltr of chicken broth here but water will also work just fine.
Cover the lid and let it cook. If you don’t want to pressure cook then it will take 40-45 minutes otherwise pressure cook it until soft.
When done garnish with coriander and serve with rice or roti.
As I mentioned already, I made some naan to go with it. What a delightful combination it was for dinner. Supremely delicious treat this was!!