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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 4 tomatoes (with cross cuts on top) into boiling water. Cover and boil for only 1 minute, then remove from water, peel off the tomato skins, and blend them into a puree in a blender jar.
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Do not boil tomatoes for more than 1 minute, otherwise they will become too soft and won't puree properly.
Adding water or wet ingredients to hot oil poses a splashing hazard, keep a safe distance.
Heat 2 ladles of mustard oil in a pressure cooker. To remove the raw aroma of mustard oil, mix ½ tsp of asafoetida with a little water and add it to the hot oil. Then add 4 bay leaves, 2 pieces of cinnamon, and 3-4 green cardamoms, cooking for half a minute until fragrant.
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When adding asafoetida water to hot oil, it may splatter, so add carefully otherwise you might get burned.
Wash hands thoroughly with soap after handling raw mutton to prevent cross-contamination.
Add 2 tbsp of ginger-garlic paste into the cooker and sauté for 1 minute. Then add 1 kg of washed mutton and roast well on medium heat for about 10 minutes until the color changes and the paste coats the meat.
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Roast the mutton very well, otherwise the mutton will retain a raw meat smell and the taste will be ruined.
Add 2 tbsp coriander powder, 2 tbsp Kashmiri red chilli powder, 2 tsp dry ginger powder (sonth), and 2 tsp fennel powder into the roasted mutton. Mix the spices well with the mutton until the color turns brilliantly vibrant.
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Use very fine dry ginger and fennel powders
if not fine, sieve them otherwise they will feel gritty in the mouth
Add the previously prepared puree of 4 tomatoes into the cooker (without adding water). Mix it well with the mutton and cook for only 5 minutes until the wonderful color and consistency of Kashmiri Rogan Josh gravy appears.
local_fire_departmentMedium heatWatch out
Do not cook for more than 5 minutes after adding tomato puree, otherwise the spices may burn and taste bitter.
Keep the pressure cooker on very low heat. Whisk 250g of sweet yogurt well and add it in, stirring continuously and thoroughly with the mutton to prevent the yogurt from curdling.
local_fire_departmentLow heatWatch out
Always add yogurt on low heat while stirring continuously, otherwise high heat will curdle the yogurt and ruin the gravy texture.
Add 1 small spoon of salt (or according to your taste) into the mutton and gravy. The mutton is well-roasted and the gravy color along with the mutton pieces looks wonderful.
local_fire_departmentMedium heatWatch out
Add salt according to your taste
excessive salt will mask the authentic flavor of the mutton rogan josh
Add 1 cup of water (approx 300 ml) into the pressure cooker. Mix well so that the gravy consistency is just right (slightly thick), the gravy should not be too runny.
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Do not add more than 300 ml of water, otherwise the gravy of Mutton Rogan Josh will become thin and won't taste like restaurant style.
Do not force open the pressure cooker lid; let the steam pressure release completely on its own, otherwise hot steam can cause severe burns.
Close the pressure cooker lid. Let 1 whistle blow on high flame. As soon as the first whistle blows, turn the gas to very low. Without keeping track of whistles, let it cook on low heat for 20 minutes in a hotel/restaurant style dum cooking method. Then remove the cooker to the side, let it cool down well, and open the lid.
local_fire_departmentHigh flame for 1 whistle, then low flame for 20 minsWatch out
Do not open the cooker in between while cooking for 20 minutes on low heat and keep the heat very low, otherwise the mutton won't become tender and water will dry up.
