Rogan Josh

Rogan Josh 

Mutton                           1 kg 
Black cardamom           2 
Green cardamom          3-4
Fennel seeds                2 tbsp 
Cloves                          6-8 
Yogurt (Drained)           ½ cup 
Kashmiri red chili powder    1 tbsp
Ginger powder                    1 tsp 
Black pepper powder          1 tsp 
Mustard oil                          ½ cup
Cinnamon sticks                 2 
Bay leaves                          2 
Water                                  2-3 cups 
Salt                                     as required 
Whole spice powder           1 tsp 
Ghee                                  1 tbsp 
Green coriander                 as required

1.    Take mutton in a bowl, add salt, mix well 
and put aside to marinate for 3 hours. 
2.    In a grinder, add black cardamom, green cardamom, fennel seeds, cloves, and grind spices. 
3.    Take a small bowl, add in yogurt, Kashmiri red chili powder, ginger powder, black pepper powder and 1 tbsp of ground spices, mix well and set aside. 
4.    In a cooking pot, add mustard oil, cinnamon sticks, bay leaves and marinated mutton and cook while stirring well for 15 minutes on medium high heat. Mix in the remaining ground spices. 
5.    Add spiced yogurt and cook on low heat for another 10-15 minutes. 
6.    Add water, cover and cook on low heat for 1 hour or until meat is tender.
7.    Add whole spice powder and ghee, cover and let it simmer for 4-5 minutes. Garnish with green coriander.
8.    Delicious Kashmiri Rogan Josh is ready to serve.

Kashmiri Shufta

Almonds                   1/4 cup
Cashew nuts            1/4 cup
Raisins                     1/4 cup 
Walnuts                    1/4 cup
Dry dates                  8-10
Dry coconut slices    8-10
Cottage cheese (paneer)    1/4 cup 
Clarified butter (ghee)         1/4 cup
Sugar syrup                         ½ cup of water                     and 1 cup of                         sugar
Black pepper powder          1 tsp
Cinnamon powder               1 tsp
Dry ginger powder               1 tsp
Cardamom powder              1 tsp
Saffron                                 a pinch
Dried rose petals                 2 tbsp

1.    Soak almonds, cashew nuts, raisins and walnuts in water for 30 minutes.
2.    Soak dry dates in another bowl. Slice the soaked dates into small pieces after removing the stones.
3.    Heat ghee in a pan and fry the coconut slices until browned and take out in a plate. Drain the water from the dry fruits and add them in the browned coconut.
4.    Fry paneer pieces in the same ghee until slightly browned.
5.    Add sugar syrup, black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and rose petals in the pan. Also add the dry fruit mix to it.
6.    Cook till sugar is boiled and dry fruits are soft. 
7.    Serve Kashmiri Shufta hot or heat before serving. HH

The writer is a chef who runs her own restaurant.
 Email: [email protected]

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