Skip to main content

Mutton Rogan Josh

I have always prepared mutton the same way, the only way I know Tanmaya would love it. Using the traditional Oriya procedure. But one day he complained saying you don't try any other recipe with mutton only keep talking about it. So this time I decided to try my hands on mutton rogan josh, a kashmiri recipe. I did so internet research and figured out that there are so many different ways to make this rich and delicious recipe. So I mixed and matched steps from various recipes and the result was good. So here is my take on mutton rogan josh.

  1. Mutton:2 lbs
  2. onion :2 large finely chopped
  3. ginger-garlic paste:4 tbsp
  4. Cumin powder - 1 tsp
  5. Coriander Powder - 2 tsp
  6. Kashmiri Degi Mirch - 2 tbsp
  7. Turmeric :1 tbsp
  8. Asafoetida: 1tsp
  9. Green cardamom: 2 pods
  10. Cnnamon : 1-inch stick
  11. Cloves: 4
  12. bay leaf: 1
  13. peppercorns: 10
  14. whole red chills: 2 
  15. yogurt :1/2 cup
  16. Oil: 4 tbsp
  17. salt as per taste

Wash and clean the mutton pieces. 
Drain all excess water. 
Add 1 tbsp of oil and mix well. Keep aside for 10 mins.
Add the yogurt, 1/2 of the ginger garlic paste, salt( some salt and some would go in the gravy) and half of the turmeric. 
Mix throughly and keep aside for 3-4 hours.
Heat 1-2 oil in a handi. 
Add the chopped onion to the handi along with a pinch of salt. 
Fry till to translucent .
Remove from heat and make a smooth paste
Heat the remaining oil in a handi. 
Add the asafoetida along with dry whole spices. 
Fry till they give off a nice fragrance.
Add the onion paste and fry for 2-3 mins. 
Add the ginger garlic paste and fry till raw smell is gone and oil starts separating from the masala.
Add all the coriander and cumin powder to the marinated mutton and mix well. 
Transfer the mutton to the handi along with any remaining liquid and add some more salt as per taste.
Let the meat cook for 10-15 mins in the masala without covering it up, do remember to stir it occasionally to avoid burning of the spices. 
Add enough water to cover all the meat and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones, it would take about 45 mins to an hour.
If in a hurry you can prepare the meat in a pressure cooker and cook it quickly, but it won't give the exact same flavor.
Serve with hot Basmati rice or any other version of rice  and enjoy. 

I served it with saffron rice and cucumber salad.
till then happy blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…