Saturday, 20 February 2010

Rogan Josh (A North Indian Mutton Curry)


Rogan josh is a very popular North Indian curry dish that goes very well with naan, be it butter naan , plain naan or even coriander and garlic infused naan. I thought it was well paired with garlic and coriander naan we get here in the super markets. The curry was slightly towards the spicier side due to the addition of chilli powder and whole chillies. I have used Kashmiri Chilli powder here which is mildly spiced, to suit my family’s palette. So if you are using the regular chillies, you may reduce them as your per taste.



I adapted this recipe from a book (Futura Pressure Cooker Book) and followed the ingredients and measurements as such, but halving the amount. The curry was good and went well with naans. I served this curry for our friends when they came over. “The curry is tasty and it has a North Indian flavour”, was the response of my friend who visited me that day. I have tried few versions of Rogan josh before and so far this recipe is the best. Normally before cooking any food, I do a bit of research and compare few recipes to see if they are all same or some-what same. When I researched on the net for this recipe, I found out all of them are more or less the same, so followed the recipe in the book as such. I thought it tasted quite different from the Rogan Josh that we get in many restaurants. Well, you don’t get a Rogan josh that tastes the same in all restaurants!!!Every restaurant has their own unique taste for all the curries that is so very different from other restaurants; but the same name!!This curry is also quite similar to the recipe of Madhur Jeffrey, but she uses powdered spices instead of the whole ones. The list of ingredients might seem like a never ending story, but believe me, it's easy.


Ingredients:
½ Tbsp coriander seeds
1 tsp cumin seeds
½ Tbsp poppy seeds
8 almonds
2 brown cardamoms
½ tsp peppercorns
2 cloves
2 Tbsp freshly grated coconut
1-3 Whole dry Kashmiri Chillies (Soaked in 1/3 cups of hot water for 15 minutes,water drained and reserved)
10g ginger (1 cm thick piece)
4 large flakes of garlic
A large pinch of grated nutmeg
4 Tbsp vegetable oil
1 bay leaf
1 cm piece of cinnamon
3 green cardamoms crushed
1 medium (135g) onion grated
1 medium tomato (100g) chopped
½ tsp turmeric powder
½ Tbsp Kashmiri chilli powder
1/3 cup (5 Tbsp) Curd, beaten (I used low fat Greek yogurt)
600g-650g Mutton shoulder cut into 4 cm pieces
¾ cup water
½ tsp garam masala
salt- as required
Ingredients:
1.In a pan roast together coriander, cumin and poppy seeds, almonds, brown cardamoms, pepper corns, cloves and coconut for a couple of minutes on medium heat.

2. Grind this to smooth paste along with ginger, garlic, nutmeg and soaked chillies, adding from time to time a little water (1/3 cup) in which chillies were soaked.

3. Heat oil in a pressure cooker. Add bay leaf, cinnamon and green cardamoms. Stir for few seconds. Add onion and stir fry till golden brown. Add ground paste, chopped tomatoes, turmeric and chilli powders. Stir.

4. Add 1 Tablespoon curd. Stir fry until curd is well blended (approximately ½ minute). Add remaining curd in the same way, a tablespoon at a time, till all curd is used. Stir fry until oil shows separately. (about 3 minutes).

5. Add mutton and salt. Stir fry mutton until slightly browned and has become slightly firm. Add water and stir.

6. Close the pressure cooker and bring to full pressure on high heat. Reduce heat and cook till done. It may take anywhere from 10-25 minutes depending on the size of mutton pieces and the type of pressure cooker.

7. Remove cooker from heat and allow to cool naturally. Sprinkle the garam masala and stir. Serve hot with naan. You may try the curry with chappathi, rice or other breads.

14 comments:

BeenaShylesh said...

ummmmm delisious curry...

meeso said...

This is one of my favorite dishes and I have also tried various recipes. I do the same thing, researching few recipes and sometimes combining to come up with my own. This just looks perfect :)

Aparna said...

yummy & delicious mutton..a new dish to me

Tina said...

Ingane oronnu kanichu kanichu kothipikkalle dear....Adipoli ayitu ndu...

Fathima said...

That is one of our favorites! curry looks great! Thanks for sharing the recipe..

Priya said...

Absolutely delicious..such a tempting dish...yummmm!

Ushnish Ghosh said...

Dear Shab
Hummm, I was only seeing the picture for the last 24 hrs now you have come up with the recipe ...great one indeed. But I am naming it as Shab's Mutton curry and tagging it,,it will have amazing taste , i can feel that ..
By the way , it is no where near the famous kashmiri recipe , rogan Josh. Nowadays Rogan josh is the most abused name, and most people dont even know from where the dish came from and how it tastes in its original form. ( Given a choice I will eat this one rhather than an authentic rogan Josh ha ha )
Guess someday I will post a kashmiri food festival..
happy cooking

TREAT AND TRICK said...

Rogan Josh looks so delicious, lovely photo too, thanks for sharing....

Latha said...

Yummy dish....I just love this. Lovely clicks...making me drool.

Lena Rashmin Raj said...

hai shabzz...this looks delicious.. kothiyavanu.. :(..

Anonymous said...

Well I agree its more a Shab's mutton curry than a Rogan Josh. Coz there's coconut in this and no fennel seeds which would have been the main ingredient of Kashmiri cooking. BTW I tried this recipe today it tastes quite good. Its missing a few ingredients in the list like meat and cloves. Thks for sharing.

Shabs.. said...

Hi anon, thx for stoppig by and ur comments. Well, the recipe is not mine dear. I took it from a cook book and followed as such. Thanks for mentioning the errors, will update soon:)...Will try adding fennel next time and taking off coconut and update that too:)Thnx alot. Pls mention ur nick name next time.

Anonymous said...

Hi,

Very nice step by step procedure...I would def try this....but just a small question...north Indians curry will never have coconut in their dish :)

Shabs.. said...

Hi anon,

Thanx for stopping by. I have taken this recipe from a cookery book and made it as such. It turned out well for me. I know north Indian recipes dont use coconut generally, but I guess it's more of a personal choice than following a recipe as such, isnt it?You can omit coconut if you dont prefer, and i too need to give it another try without using coconut:).

Love,
shabs.

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