How To Cook Rogan Josh:- How to make Rogan Josh in 8 simple steps

Introduction:

Rogan Josh is a famous Kashmiri dish known for its rich and aromatic flavor. It is a slow-cooked lamb or goat meat curry made with a blend of spices and yogurt. The dish has a beautiful deep red color, which comes from the use of Kashmiri red chili powder. Rogan Josh is a favorite dish for meat lovers, and its unique taste and flavors make it a perfect option for special occasions.(Let’s move forward…).

Ingredients:

For the Marination:

• 500g lamb or goat meat, cubed
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• Salt, to taste

For the Curry:

• 2 tablespoons vegetable oil
• 2 cinnamon sticks
• 4-5 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• 1 onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2-3 green chilies, finely chopped
• 1 tablespoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon garam masala powder
• 1/2 cup tomato puree
• Salt, to taste
• Fresh coriander leaves, chopped for garnish

Recipe:

1. In a large mixing bowl, marinate the lamb or goat meat with yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well to ensure that the meat is coated with the marinade. Cover the bowl and refrigerate for at least 2-3 hours or overnight.
2. Heat oil in a heavy-bottomed pan or a dutch oven over medium heat. Add cinnamon sticks, green cardamom pods, cloves, and bay leaf. Sauté for a minute until the spices release their aroma.
3. Add the chopped onion and sauté until it turns translucent. Then, add ginger paste, garlic paste, and green chilies. Mix well and cook for a minute.
4. Add the Kashmiri red chili powder, cumin powder, coriander powder, fennel powder, garam masala powder, and salt. Mix well and cook for a minute.
5. Add the marinated meat and mix well. Cook on medium heat for 5-7 minutes, stirring occasionally.
6. Add tomato puree and mix well. Cover the pan and cook on low heat for 30-40 minutes, or until the meat is tender and cooked through. Stir occasionally and add water if required.
7. Once the meat is cooked, remove the lid and cook for another 5-7 minutes on medium heat to thicken the gravy.
8. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

Recipe Card:

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| ROGAN JOSH |

Ingredients:

• 500g lamb or goat meat, cubed
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt, to taste
• 2 tbsp vegetable oil
• 2 cinnamon sticks
• 4-5 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• 1 onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2-3 green chilies, finely chopped
• 1 tbsp Kashmiri red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp fennel powder
• 1/2 tsp garam masala powder
• 1/2 cup tomato puree
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. In a bowl, marinate the meat with yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Refrigerate for 2-3 hours or overnight.
2. Heat oil in a pan and add cinnamon sticks, cardamom pods, cloves, and bay leaf. Sauté for a minute.
3. Add chopped onion and cook until translucent. Then add ginger paste, garlic paste, and green chilies. Cook for a minute.
4. Add Kashmiri red chili powder, cumin powder, coriander powder, fennel powder, garam masala powder, and salt. Mix well.
5. Add the marinated meat and cook for 5-7 minutes.
6. Add tomato puree and mix well. Cover and cook on low heat for 30-40 minutes, stirring occasionally.
7. Remove the lid and cook for another 5-7 minutes to thicken the gravy.
8. Garnish with fresh coriander leaves.
9. Serve hot with rice, naan, or roti.

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Conclusion:

Rogan Josh is a perfect dish for meat lovers who want to enjoy a rich and flavorful meal. It is a dish that requires patience and attention, but the result is worth the effort. With a few basic ingredients and the right techniques, you can prepare this Kashmiri delicacy at home and impress your family and friends.(Let’s move forward…).

FAQs (Frequently Asked Questions):

Q: Can I make Rogan Josh less spicy?

A: Yes, you can adjust the spice level of Rogan Josh according to your preference. If you prefer a milder version, reduce the amount of Kashmiri red chili powder or omit the green chilies. You can also add a dollop of yogurt or cream at the end to mellow down the spiciness.

Q: Can I make Rogan Josh in a slow cooker?

A: Yes, Rogan Josh can be cooked in a slow cooker for a convenient and hands-off approach. Follow the same steps for marinating the meat and sautéing the spices. Then transfer everything to the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the meat is tender.

Q: Can I freeze Rogan Josh?

A: Yes, Rogan Josh can be frozen for later consumption. Once cooked, allow it to cool completely and transfer it to an airtight container or freezer bags. Label it with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: What are some suitable side dishes to serve with Rogan Josh?

A: Rogan Josh pairs well with steamed basmati rice, naan bread, or roti. You can also serve it with raita (yogurt-based dip), pickles, or a side salad for a refreshing contrast.

Q: Can I make Rogan Josh vegetarian?

A: Yes, you can make a vegetarian version of Rogan Josh by substituting the meat with vegetables such as cauliflower, potatoes, or paneer (Indian cottage cheese). Adjust the cooking time accordingly to ensure the vegetables are cooked through.

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