Rogan Josh Recipe: Impress Your Guests With This Iconically Indian Mouthwatering Dish

I was thrilled when my sister married into a Kashmiri family. I've always been a huge fan of her cooking, and I knew that her exposure to Kashmiri cuisine would only elevate her culinary skills further. And she definitely lived up to my expectations. Her Rogan Josh recipe is simply divine, arguably the most delicious dish you'll ever taste. It's so good that whenever I visit her in Bangalore, the first thing I crave is her homemade Rogan Josh.

What makes her Rogan Josh truly exceptional is its simplicity and incredible flavour. Unlike many other dishes, it doesn't require onions or tomatoes. Instead, it's made with just yogurt and a blend of authentic Kashmiri spices. Once you've had a taste, you'll be completely hooked. It pairs perfectly with steamed rice, naan, tandoori roti, or any accompaniment of your choosing.

What Is Rogan Josh?

Rogan josh, alternatively spelt as roghan josh or roghan ghosht, is a fragrant curry dish with roots tracing back to Kashmir. Typically prepared with red meat—traditionally lamb, mutton, or goat—this dish is renowned for its vibrant red colour, which lends it its name. The hallmark of a well-made rogan josh is the layer of red oil that forms on the surface of the curry once it's cooked.

Authentic recipes often include a herb called rattan jot, which contributes to the distinctive red hue. However, Kashmiri Laal Mirch masala can also be used to achieve the desired colour. The key to an authentic rogan josh lies in the careful selection and blending of spices, as they impart the dish with its signature flavour profile.

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How To Make Rogan Josh?

• Heat mustard oil in a pressure cooker and fry the mutton (mutton chapli kebab) until it attains a brownish colour.
• Set aside all the fried pieces of mutton. In the same oil, add some cumin seeds, 2 bay leaves, 1/4 teaspoon of asafoetida powder, and a homemade ground garam masala mixture (consisting of 3 pods of black cardamom, 6 pods of green cardamom, 6 cloves, 10 to 12 black peppercorns, 1-inch cinnamon stick, and 1 tablespoon of cumin seeds). Sauté until aromatic, approximately 2 minutes.
• In a separate bowl, mix 3 tablespoons of red Kashmiri chili powder with 1/2 bowl of water to make a paste. Add this paste to the aromatic garam masala mixture and cook until the oil separates.
• To this mixture, add 2 tablespoons of fennel seed powder, a pinch of dry ginger powder, 1 teaspoon of cumin powder, and salt. Cook until the oil separates.
• Next, add 2 tablespoons of curd and continue stirring over high flame to prevent curdling. Once it comes to a boil, simmer for another 4 to 5 minutes until the oil separates.
• Your rogan josh masala is now ready. Add the fried mutton pieces to the masala and cook over low heat for an hour, stirring occasionally to prevent burning.
• Add one glass of water and allow the pressure cooker to whistle 3 to 4 times over low heat.
• Turn off the flame and let the pressure subside naturally. Once the pressure has released, open the lid and serve the mutton with boiled rice or roti.