Monday, November 26, 2012

"Rogan Josh" episode! (Kashmiri Pandit Style)

Well it's quite an episode I must say!! I hardly tried any dish with so much confusion or least so far!!
Wanna know why?? One fine morning I thought to make "Rogan Josh" and started Google it.
I had this dish long long back, and absolutely had no memory of the taste or even how it looks! Only thing I was sure that, it's a Kashmiri cuisine. However, being a Google-freak I thought it would not be an issue to find out an authentic recipe. But to my surprise, more information I got, more confused I was. Persian, Kashmiri, Pakistani, North-Indian - so many version a single dish! So many variation of ingredients, cooking process and all!!
Some version requires onion and garlic...some says it's a dish without onion and garlic...I was confused. After going through lots of sites, blogs and recipes I decided to cook it in "Kashmiri Pandit" style. Without onion and garlic. Also one of the key ingredient "Ratanjot" (a kind of Kashmiri herb, that gives desired colour.) was not at my pantry and I replaced that with Kashmiri chilli.

Here is some information about Rogan Josh

"Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rogan (روغن) means "oil" in Persian, while josh (جوش) means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.
Rogan josh was brought to Kashmir[1] by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude". [Source: Wikipedia]

      And here comes my version of Rogan Josh.

Ingredients for "Mutton Rogan Josh"( Kashmiri Pandit-Style):
  1. Mutton (preferably shoulder or front leg..cut into medium pieces) 750 gm
  2. Curd (unsweetened) 1 cup
  3. Dry ginger powder 2 tea spoon
  4. Fennel powder 2 tea spoon
  5. Asafoetida/Hing 1/4 tea spoon
  6. Kashmiri chilli powder 1 tea spoon
  7. Red chilli powder (according to taste)
  8. Turmeric powder 1/4 tea spoon
  9. Sugar 1/2 tea spoon 
  10. Salt according to taste
  11. Green Cardamom/Choti Elaichi 4 pods
  12. Black Cardamom/Badi Elaichi 1 pod
  13. Bay Leaf/Tej Patta 1
  14. Clove/Laung 4 whole
  15. Whole Black peppercorn/Kali Mirch 8 whole
  16. Cinnamon/Dalchini 1 tick
  17. Mace/Javetri
  18. Garam masala powder 1/2 tea spoon (includes green & black cardamom powder, cinnamon powder and nutmeg powder)
  19. Saffron pinch of (soaked in 2 table spoon warm water)
  20. Ghee or oil (generously) 
  21. Ghee 1 table spoon (if you are using only oil to cook)

How to prepare "Rogan Josh":
  • Wash and clean the mutton. Squeeze out the water completely. 
  • Beat curd with 1/2 tea spoon salt, sugar and 2 table spoon water.
  • Crush cardamoms, cloves, peppercorns slightly. 
  • Heat ghee or oil (I used 6 table spoon mustard oil) in a heavy bottom. Temper with crushed spices and bay leaf, cinnamon stick and mace.
  • Add mutton pieces and fry until brown over high flame by stirring continuously. It will take you almost 5-8 minutes.
  • Add ginger & fennel powder and cook covered for few more minutes over medium/low heat.
  • Now add hing, kashmiri chilli powder, red chilli powder, turmeric powder and garam masala powder. Cook covered over low heat for 5 minutes. 
  • Add beaten curd and 1/2 cup boiling hot water and mix gently. Add salt. Keep the heat low, cover it and cook until done and you can see the layer of oil separated from the gravy. Stir it occasionally to prevent sticking/burning at the bottom and add more boiling hot water if you find it's becoming dry. It will take almost 3 to 4 hours depending on the quality of mutton. 
  • Lastly add saffron mixture and cook for more 5 minutes.
  • Turn off the heat and add 1 table spoon ghee if you are using oil for cooking.
  • Enjoy with naan/parantha/phuka or rice.

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            1. Marattok dekhte hoyechhe byapar ta. Ratanjot chharai je eto shundor color aashbe sheta bhabte parchhi na. I have one confusion though. The strong flavor of saffron might overpower the smell of ginger/fennel/asfoetida. Can saffron be avoided?

            2. Thank u @ Santanu da ...thank u so so much for visiting..:)
              Yes, you can avoid saffron for sure :) tobe khub beshi saffron deoa hoy na bole tumi pray separate bhabe bujhtei parbe na saffron er flavor other ingredients have too much strong flavor. Specially dry ginger & fennel.

            3. apnar recipe poRe khib bhalo laglo!!!amar ekta prosno achhe...ete ki pNeyaj rosun dewa hoyna?

              1. thank you so much..:) actually ei dish tar onek gulo variation ache..but kashmiri pandit ra je bhabe rogan josh banay tate piyaj rosun dewa hoy na.

            4. I love rogan josh!! that looks red and so delicious.
              am here for the first time and now following you!

            5. The authentic and best rogan rosh i have ever tried...

            6. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste. share more recipe with better information. restaurant near venkateshwar college

            7. The best rogan josh recipe ever made nd had...

            8. This is fairly authentic. My recipe isn't very different from this. I just mis the kashmiri chillies, saunth, fennel powder with the curd and add it to the vessel. I got ratanjot once and the color was AWESOME!


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