Rogan Josh
A Kashmiri red-curry mutton — ratton-jot lends the signature deep colour, yoghurt and cashew paste give the silky body. A slow-cooked weekend dish.
Per serving
Ingredients
- 500 gMutton
- 1 cupOnion, grated
- 1.5 cupsTomatoes, grated
- 1/2 tspGarlic paste
- 2 tspGinger, grated
- 3 tbspOil
- 1Ratton-jot (alkanet root) stick
- 3Whole dried red chillies
- 1/2 tspCoriander (dhania) powder
- 1/2 tspCumin (jeera) powder
- 1/2 tspTurmeric (haldi)
- 1 tspRed chilli powder
- 1/2 tspGaram masala
- 1/2 tspChicken/tandoori masala
- 3 tbspCashew + melon-seed paste
- 1/2 cupYoghurt (dahi)
- for garnishCoriander leaves
- for garnishSlivered almonds
- for garnishSilver vark (chain ka verk)
- to tasteSalt
- 2Green chillies, slit
Method
- 1
Heat oil in a heavy pan. Add ratton-jot stick and warm 1 minute — the oil will turn deep red. Remove the stick.
- 2
Add grated onion and garlic paste. Cook on medium until deep brown.
- 3
Add grated tomato. Cook 5 minutes till oil separates.
- 4
Add the mutton pieces. Cook on a high flame for 8 minutes, stirring.
- 5
Add the cashew-melon-seed paste and whisked yoghurt — drizzle the yoghurt in slowly so it doesn't split.
- 6
Add the dry spices (chilli powder, coriander, cumin, turmeric, chicken/tandoori masala) and salt. Cover and cook on low for 30–40 minutes till the mutton is fork-tender.
- 7
Finish with coriander leaves, slit green chillies, ginger and garam masala. Off the heat, top with slivered almonds and silver vark for the showpiece finish.