Rogan Josh or roghan josh as it is popularly known is the signature recipes of Kashmiri cuisine. It forms an important item in the highly respected wazwan menu of kashmir. This dish has the aroma & the spices of kashmir. Its rich colour & creamy texture is symbolic of the kashmiri tradition.
As they say "What remains endlessly in the memory of the people visiting kashmir; heaven on earth, is the shikhara ride on the Dal Lake, ski lessons at Gulmarg, giggling geetru performances, saforn fields and endless plates of steaming rogan josh."
So lets cherish the kashmiri Roghan Josh in a vegetarian style!!
Ingredients for making Rogan Josh
| Ingredients | Quantity |
| 3 cm fresh ginger, peeled and coarsely chopped | 1 |
| garlic cloves, peeled | 8 |
| Vegetable oil | 150 Ml |
| Potato | 1 kg |
| Cardamom pods | 10 whole |
| Bay leaves | 2 |
| Cloves | 6 whole |
| Peppercorns | 10 whole |
| Cinnamon sticks | 3 cm |
| Brown Onions, finely chopped & grinded to paste | 4 medium sized |
| Coriander | A few |
| Cumin seeds | 1 tsp |
| Paprika | 1 tsp |
| Cayenne pepper | 2 tsp |
| Salt | To taste |
| Plain yogurt | 1 ltr |
| Garam masala | 3 tsp |
| fresh ground pepper | 2 tsp |
Method of Making Rogan Josh
Directions:
1. Clean & boil the potatoes
2. Blend ginger, garlic with 4 tablespoons of water to make a smooth paste.
3. Fry the potato cubes till golden
3. Add cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil which we used to fry potato. Stir once and wait till the bay leaves begin to take on colour & the cloves swell.This will add aroma.
4. Now add the finely chopped & pasted onions & Stir fry for about 5 minutes. Let the onions turn medium brown in colour.
5. Add ginger garlic paste and stir fry for 30 secs or so till its raw smell is gone.
6. To this add the coriander, cumin, paprika-cayenne, and salt. Stir fry on medium flame.
7. Once the masalas are cooked add the fried potato cubes.
8. Add 1 tablespoon of yogurt, stir until it blends with mutton & the gravy.
9. Add the remaining yogurt, 1 tablespoon at a time in the same way. keep Stir and fry for another 3 minutes.
10.Now add 275ml of water if your cooking potato. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook for 5 minutes
11. Every 10 minutes give the mixture a good stir. When the potato is tender take off the lid, turn the heat up to medium, and boil to evaporate the excess water.
12. Mix well
13. Sprinkle the garam masala, black pepper and coriander & mint leaves over to garnish.
14.Serve hot with lachcha Paratha.
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