Kashmiri Rogan Josh Recipe

Rogan Josh is one of the popular mutton recipes of Kashmiri cuisine. Learn the step-by-step recipe process for making this Rogan Josh easy recipe.

Generally, two types of methods are followed to prepare this dish, one Kashmiri pandit style and another is Kashmiri Muslim style. This dish is famous for its signature red color, supported with a herb called ratanjot, used in Kashmiri cooking as a natural coloring agent. The dish is not too spicy, only a handful of ingredients are sufficient to create this mouthwatering dish called Rogan josh. Meat from leg or rump is used traditionally.

photo of kashmiri rogan josh recipe
Mutton pieces - 500 gm
Fresh yogurt - 300 gm
Ratanjot - 1 stick
Fennel powder - 1 tbsp
Dry ginger powder - 1 tsp
Saffron - few
Asafetida or hing - 1 pinch
Mustard oil - 4 tbsp
Kashmiri red chili powder - 2 tsp
Green cardamoms - 3
Cloves - 4
Mutton stock - 1 cup
Salt to taste
Heat oil in a heavy bottom pan or presser cooker, add cardamom and cloves, fry for 1 minutes.
Add mutton, fry for 5 to 10 minutes till well fried, the color will turn brown.
Take yogurt in a mixing bowl, add ginger powder, saffron, asafetida, salt and fennel powder together to mix well.
Add 3 or 4 tbsp mutton stock with the yogurt, pour the mixture on the mutton, simmer the heat and cover the pan until mutton almost cooked or presser cook the mutton, wait for 4 or 5 whistles.
In another frying pan add oil and ratanjot stick, slowly fry it, the amazing red color will come out gradually, add little oil slowly.
Strain the oil, pour on mutton, add little mutton stock, the dish is little dry. in Kashmiri style the gravy is less but you can add stock as per you need gravy, but too much gravy can spoil the original taste of rogan josh.
Cook till mutton will be tender to eat.
Serve hot.