Rogan Josh

About Rogan Josh

Ingredients

• Mutton, cut into bite sized pieces on the bone 750 gms
• Raw papaya paste 2 tbsps
• Ginger-garlic paste 1 tbsp
• Salt to taste
• Sunflower oil 2 tbsps
• Green cardamoms 7 to 8
• Cloves 0
• Black peppercorns 1 tbsp
• Cinnamon 1 inch
• Cumin seeds 1 tsp
• Ginger, chopped 1 tbsp
• Onions, chopped 1 cup
• Kashmiri red chilli powder 2 to 2 tsps
• Tomato puree 2 tbsps
• Yogurt 2 tbsps
• Sugar ½ tbsp
• Mace powder ¼ tsp
• Green cardamom powder ½ tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Saffron, mixed with 2 tbsps milk a few strands

How to Make Rogan Josh (Stepwise Photos)

Method

1. Take mutton pieces in a large bowl, add raw papaya paste, ginger-garlic paste and salt and mix well. Cover the bowl with cling film and keep it in the refrigerator to marinate overnight.
2. Heat oil in a non-stick wok, add cardamom, cloves, black peppercorns, cinnamon, cumin seeds and ginger and saute till fragrant.
3. Add onions and saute till onions are golden brown
4. Add mutton, salt and red chilli powder, mix well and saute for 3-4 minutes.
5. Add tomato puree, yogurt, sugar and mace powder and mix well. Cover and cook till mutton is tender.
6. Add cardamom powder and coriander leaves and mix well.
7. Transfer into a serving bowl, drizzle saffron milk and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps