Kashmiri Rogan Josh with Kasuri Methi Finish

A Regal Dish with a Rajasthani Touch

This rich, red mutton curry from Kashmir gets a finishing flair with a sprinkle of Pindi Kasuri Methi, adding depth, warmth, and balance. Slow-cooked and soul-satisfying.

step by step recipe

Calories

420 kcal

Protein

28g

Fat

30g

Carbohydrates

06g

Recipes

Kashmiri Rogan Josh with Kasuri Methi Finish

A Regal Dish with a Rajasthani Touch

Ingredients

1. 500g mutton (bone-in)

2. 2 onions (sliced)

3. 1 cup curd (whisked)

4. 1 tbsp ginger-garlic paste

5. 1 tsp Kashmiri red chilli powder

6. 1/2 tsp turmeric

7. 1 tsp fennel powder

8. 1/2 tsp dry ginger powder

9. 1/2 tsp garam masala

10. 1 tbsp ghee or mustard oil

11. 1 chutki Pindi Kasuri Methi (crushed)

12. Salt to taste

Method

1. Heat ghee in a heavy-bottomed pan. Sauté onions till golden brown.

2. Add ginger-garlic paste and sauté till raw smell goes.

3. Add mutton and sear on high heat for 5-6 minutes.

4. Add curd, spices, and salt. Cook on low heat until oil separates.

5. Add water as needed and simmer until meat is tender.

6. Finish with a chutki bhar of crushed Pindi Kasuri Methi. Serve with naan or steamed rice.

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Kashmiri Rogan Josh with Kasuri Methi Finish