Recipe for Rogan Josh Kashmiri Pandit Style

November 30th, 2011

Here is a step-by-step version of this delicious Kashmiri ‘classic’ rogan josh recipe. For a one page summary, click rogan josh recipe.


you can make this delicious Kashmiri rogan josh dish

For this recipe I use:

 

1 kg diced goat on the bone


diced goat meat left on the bone

First of all, we grind all the spices that we use to marinate our meat.

½ tsp ground Kashmiri chillies


Kashmiri chillies and ground Kashmiri chillies

½ tsp ground cinnamon


Cinnamon sticks and ground cinnamon

½ tsp ground green cardamoms


green cardamoms and ground cardamom

½ tsp ground black cardamoms


black cardamoms

¼ tsp ground cloves


cloves and ground cloves

½ tsp ground black peppercorns


whole and ground peppercorns

½ tsp ground fennel seeds


fennel seeds and ground fennel

I add the marinating spices one at a time.


adding one ground spice at a time

½ tsp ground fennel seeds


adding another ground spice

Press the spices into the meat, then set aside for a few minutes.


pressing the spices into the meat

Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil.


adding the vegetable oil to the hot pan

Heat the oil until it starts smoking.

Reduce heat and add 1-inch cinnamon stick and 2-4 whole black cardamoms and 4–6 whole green cardamoms.


adding the green cardamoms

Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.


heating the whole spices

Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.


adding the marinated goat

Cook until the meat is caramelised.

 


caramelising the meat

Add 1 tsp ground asafoetida and 1½ tsp dry ginger powder and fold into the meat and cook for 1 minute. Add salt to taste and fold into the meat. Next, add 1½ tbs ground Kashmiri chillies and fold into the meat, followed by ¼ cup rattan jot infusion.


adding rattan jot infused in hot oil

Beat 2 cups whole-milk yoghurt and then add to the pan.


adding the yoghurt

folding the yoghurt into the meat

Then gently fold the yoghurt until it thoroughly coats the meat.

Cover the pan and cook over medium heat for about 1½ hours, or until the meat is cooked and the rogan (red oil) comes to the surface.


the finished product…note the oil has risen to the surface

Serve with boiled, or steamed, Basmati rice and naan bread, if you wish.

For a one page summary of the above, click rogan josh recipe.

37 Comments

  1. Ajoy Joshi

    Sure Tijl,
    Leave it overnight, but remember ‘garam masala’ will start to tenderise the meat. the longer it stays in the ‘gm’ the tender it will get, up to a point! Then it starts to become ‘mushy’! Something you should be aware and careful of!!

  2. Tijl Halliez

    Hello .. just asking .. to marinate the meat .. can i use punjabi garam masala powder .. (self made) ? it has roughly the same ingredients .. and the time … can it marinate longer, let’s say overnight? thx

  3. Navin Kumar Sinha

    You can get Ratan Jot on Amazon India.

  4. Treya Fingley

    how much rattan jot and how much oil do you use in the recipe?

  5. Devendra Gupta

    Its (ratan jot) aroma is not good so nice substitute is kashmiri Red chilli which gives decent colour without any bad smell

  6. Rishab Darbari

    Im a kashmiri pandit and we eat rogan josh twice a weak and our family has been cookin it for literally 140 years and we have never used yogurt or rattan jot as far as ive heard. Looking forward to trying it out though.

  7. Ajoy Joshi

    Hello Vividh,
    Thanks for the email.
    I suggest you increase the quantity of yoghurt and reduce the quantity of meat. This should do the job.
    Happy cooking!!

  8. Vividh Jaimini

    Hi Ajoy,
    I have tried this receipe more than 10 times now and i have hit a bad spot now.
    My gravey does not come out enough for the meat i cook, and i am wondering what can i do to increate the gravey do i add more yogurt or add water to it.
    I use a Fage Greek Yogurt for my Gravy, i am reaching out as my son misses the gravey and my attempts to add water or yogurt have not been very good to spicy curry 🙁
    Vividh
    Plano, TX, USA

  9. Abhay Desai

    Hi Ajoy,
    Kudos to you, excellent recipe and a nice, detail illustrative explanation of the dish. Internet is loaded with lot of information especially on the different recipes, but what fascinated me to go through your site was there is lot of passion you bring and open mind to share your skill with novices like me. I especially liked the thought that indian curry is not curry in hurry..
    I tried this recipe as a surprise to my wife and it turned out to be ” Ek Number”.
    Thanks for sharing it,
    Regards,
    abhay

  10. Abhay Desai

    Hi Ajoy,
    Kudos to you, excellent recipe and a nice, detail illustrative explanation of the dish. Internet is loaded with lot of information especially on the different recipes, but what fascinated me to go through your site was there is lot of passion you bring and open mind to share your skill with novices like me. I especially liked the thought that indian curry is not curry in hurry.. I tried the rogan josh and it turned out to be ‘ek number’…was also a nice surprise for my wife.
    Looking forward for more such recipes and basic techniques of cooking,
    Regards
    abhay desai

  11. shelleyfrank

    Mr Joshi is a cook par excellence, and this rogan josh is the closest thing to the real article that I could find online so far. This is definitive traditional north Indian cooking simply explained. Thank you for this superb template. I have altered it to the taste of my household by adding finely chopped white onions, garlic and reduced tomato puree made from fresh (to add colour mainly, and as a poor substitute to the rare rattan jot, of course, which I have hunted from Jodhpur to Mysore, local market to supermarket, without reward..). Thisbisban uncompromising recipe of excellence, and rhe world is a richer place thanks to Ajoy Joshi’s generous heart.

  12. sonaleesharma

    Ajoy I have to say that your recipe of Rogan Josh is the best and the most authentic I have ever read, made it eaten. My entire family loves it when I make it. Thank you for sharing it.

  13. Karishma Kaul (@karikaul)

    Ajoy, I have tried pretty much every lamb/goat recipe of yours. Simply excellent! Thank you! I am wondering if you have a recipe for Kashmiri mutton Yakhni. I love it but I can’t seem to find a good recipe.

  14. Prabha Mahajan

    tried this recipe and its yummy

  15. Ajoy Joshi

    Hi Karishma,
    Thank you for the kind words.
    Happy cooking!!
    Anah daata sukhi bhava!!

  16. Karishma Kaul

    I hate to see rogan josh recipes with onions and tamatoes. This is authentic and came out excellent! I found your website by accident. And I have to say, every single recipe looks great. I can’t wait to try them all. Thank You!

  17. Ashish Gupta

    this recipe is usually very complex, but you taught it in very simple way… without onion it is amazing mutton curry… in North India… Specially UP this is cooked with Onions… but Kasmiri style is amazing

  18. Ajoy Joshi

    Hi Vinod,
    Great to hear from you.
    Happy cooking.
    Anah daata sukhi bhava!!

  19. Vin Chabra

    Hi Ajoy
    I live in Los Angeles, USA and this seems to be receipe I was looking for. I have served in Kasmir for 5 years while with Indian Army and we had our Khansama from baramula and use to make excellent Rogan Josh. I am on my way to get on expertise in making malai Kofta, Nargisi Kofta, punjabi kadi, dal makhani oberoi style and now I will your this dish in my menu.
    Thanks
    [email protected]
    Vinod

  20. Pandit style Rogan Josh served with Homemade Naan | i2cook

    […] stumbled upon this  Pandit style recipe from a Kashmiri chef, who also owns a restaurant in Australia. One look at the recipe and I knew I […]

  21. Ajoy Joshi

    Hello Kevin,
    It’s very easy , just reduce the quantity of the spices and use a slightly sweet yoghurt. !!
    Happy cooking,
    Anah daata sukhi bhava !!

  22. kevin1171

    Hello,
    I have try this recepie for two times. I never had rogan josh before. I think it came out too strong in spices an also it was lil on sour side. Can we adjust the masala and yogurt content to make it less strong.

  23. spicesandpisces

    Dear Mr. Joshi,
    I am a foodie and was looking for a perfect rogan josh recipe. Hate to see the ones with tomatoes and onion and garlic. I even have ratan jot. can’t wait to make it.
    Thanks for sharing the recipe.
    Soma

  24. Anonymous

    Hi Ajoy,
    I live in the UK, so dont get a lot of goat here, however, I tried this recipe with Lamb and must say that it’s the best Rogan Josh that i have made to date, loved it, anyway to my question, I love Kashmiri food, and have been looking on the net for more recipes, noticed that quite a few of them use Kashmiri Basar powder/mix, but I can’t seem to find a recipe for the said mix, Do you have such a recipe? if so would you mind shearing it with a poor pom. Anyway keep up the good work, Your recipes are excellent.
    Les

  25. Ajoy Joshi

    Hello Toa,
    Great to hear from you and to know that you have finally found ‘the’ recipe for Roganjosh!!
    Happy cooking !!

  26. toaashk

    Hi there,
    Excellent!!! This is the 5th Rogan josh recipe I have cooked, and finally, finally, finally , I can say that I will stick with your version.. the only change I made was that I omitted the sabut garam masala in the oil and the ratan jot . Used kashmiri lal mirch powder instead because I could not find any ratan jot. Frying the mutton with the dry rub added a lot of depth to the gravy and the smell of the garam masalas were not too stron this way ..
    My daughter does not eat mutton generally other thar in the keema form … but she licked her bowl clean .. cannot thank you enough, really .
    Excellent directions too….
    Regards,
    Toa

  27. Ajoy Joshi

    Hello Natasha,
    Thanks for your comments.
    You are right most Kashmiri Pandits do not use rattan jot, however I have used it in this recipe because it was used by this Kashmiri family when we made the dish. The lady did say it was not a requirement but would help add to the color!
    Happy cooking!!!

  28. en_be

    Well, I am a Kashmiri Pandit and we have this every weekend at home. Pretty much like a staple.
    I am glad you are one of the very folks who do this without onion-tomatoes. For some reason, people serve any mutton gravy as roganjosh these days.
    I have never seen my mother or for that matter any of our folks using rattan jot infusion. I think you can do without it as well. For the colour, get ‘kashmiri lal mirch’ powder; easily available in Delhi at least. And if you can, use mustard oil. Nothing beats the flavour of mustard oil in most authentic Indian regional dishes.

  29. Waseem

    Gud cookin

  30. Ajoy Joshi

    Hello Namrata,
    Good to hear from you.
    Sorry for the delay, have been busy with work.
    You may buy ‘rattan jot’from any reputed grocer on Sydney, try Herbies in Rozelle.
    Happy cooking!!

  31. Namrata

    Excellent!!! It turned out almost the way I had at Kashmiri Pandit – my sisters family, except, it didn’t look that red, as I had put 1/3 kashmiri mirch and didn’t have “rattan jot infusion” but instead used some of the paprika powder – degi mirch, mild chilli to replace the colored look of rattan jot infusion. What could be its replacement ? Please suggest.

  32. Namrata

    For Rattan Jot fusion mixture, as stated above, which dried flower to use. Can you please tell the name of grocer who keeps this in Sydney. Should it be found at Indian grocery shop?

  33. Ajoy Joshi

    You can get an extract of this from a good grocer or try making it yourself. Soak the dried flower in warm to hot oil for about an hour or in warm to hot water till the color seeps out, just like you would do with Kokum!!
    Happy cooking!!!

  34. Anonymous

    What is the rattan jot infusion mixture?? it doesn’t tell how to make it.

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