Kashmiri Rogan Josh Recipe
Kashmiri Rogan Josh is a celebrated North India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 10 metric-standardized ingredients (featuring Mutton / Goat Meat (Curry cut shoulder), Kashmiri Red Chili Powder (Deggi Mirch), Fennel Powder (Saunf), Dry Ginger Powder (Saunth), Pure Desi Ghee / Mustard Oil), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.
Ingredients for Kashmiri Rogan Josh
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
Heat mustard oil in a heavy pot until smoking, then let cool slightly (or use pure desi ghee). Add black cardamom, green cardamom, cloves, cinnamon, and bay leaf.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Kashmiri Rogan Josh at home
Bloom Spices in Warm Fat
Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.
Balance Acid, Fat & Heat
If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.
Deglaze the Pan (Fond Retention)
Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Kashmiri Rogan Josh
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Ingredients
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Mutton / Goat Meat (Curry cut shoulder)
1 kg
Kashmiri Red Chili Powder (Deggi Mirch)
2.5 tbsp
Fennel Powder (Saunf)
1.5 tbsp
Dry Ginger Powder (Saunth)
1.5 tsp
Pure Desi Ghee / Mustard Oil
4 tbsp
Hing (Asafoetida in water)
0.5 tsp
Thick Curd / Yogurt (Whisked)
0.5 cup
Whole Spices (Cardamom, Cinnamon, Cloves, Bay Leaf)
3 each
Saffron Strands
0.25 tsp
Salt
1.5 tsp