Rogan josh Recipe

INGREDIENTS 500 gms Mutton, curry cut 150 ml Refined Oil Whole Spices 1 Cinnamon stick 4 Nos Green Cardamom 2 Nos Big Cardamom 2 Bay leaf 4 Nos Cloves 6 Nos Black pepper corn Gravy- ½ Tsp Black cumin seeds ½ Tsp Cumin seeds 3 Tbsp Ginger Garlic paste 300 gms Onions, sliced Dry Spices- 1 Tbsp Kashmiri chilli powder 2 Tsp Coriander powder 2 Tsp Cumin powder 50 gms Yoghurt, whisked 100 gms Tomato Puree 50 gms Brown Cashewnut paste Water/Mutton stock -as required 1 Tsp Garam masala 1/8 Tsp Green cardamom powder ½ cup Clarified butter (Desi ghee) 50 gms Fresh Coriander 3 gms Ginger juliennes 3 gms Green chilli juliennes

Heat oil in a pan and fry the cashewnut pieces. Remove and make a paste in a blender, using some water. In same oil in pan add whole spices - Green Cardamom, Big Cardamom, Bay leaf, Cloves and Black pepper corn. When they crackle add onions slices and cook till light brown in colour. Add ginger garlic paste and cook for 1 minute. Add mutton pieces and all dry spices - Kashmiri chilli powderCoriander powderCumin powder . Cook for 2 minutes and add whisked yoghurt and cook on slow fire 15 minutes. Add tomato puree, brown cashewnut paste and cook again for 5 minutes. Add stock or water and cook covered with a lid for 25-30 minutes. Open the lid and remove mutton pieces, and strain the gravy into another pan. Return the mutton pieces to the strained gravy, and put it back on fire. Add garam masala, desi ghee and fresh coriander. Remove in a serving bowl and serve hot with chapatti/naan.


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