Kashmiri Roganjosh

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 kg - Mutton, medium sized chops
  • 2 tsp - Deghi Mirch
  • 3 tsp - Saunf Powder
  • 1/2 tsp - Sund powder
  • 1 tsp - Garam Masala
  • 2-3 - Laung
  • 2 - Badi Elaichi
  • 1 small stick - Dalchini
  • 1 - Choti Elaichi
  • 1 pinch - Hing
  • 2 tsp - Oil for cooking
  • 100 gms - Curd
  • Salt to taste

How to Make Kashmiri Roganjosh

  • Wash mutton and keep aside to drain water.
  • Take a pressure cooker and heat oil in it.
  • Put hing, lavang, badi elaichi, choti elaichi, dalchini and let it fry till a sweet aroma comes out.
  • Put mutton pieces one by one in the cooker and simmer on full heat for 5 minutes.
  • Put half tsp of salt and keep stirring in between so that mutton does not stick to the bottom and the sides of the cooker.
  • Now close the lid of the cooker and let the mutton pressure cook on low flame for 15 minutes.
  • remove it from the heat and let it cool down at room temperature.
  • In the meantime take a curd in a bowl and add deghi mirch, saunf, sund, garam masala and 1/2 tsp salt and whisk this mixture with spoon for 1 minute.
  • Open the lid of the cooker and check whether the mutton is properly cooked or not.
  • If it is properly cooked, add this curd mixture to the mutton and put it back on low heat and keep stirring till the oil starts leaving the sides of the cooker.
  • Remove it from the heat and let it cool down at room temperature.
  • You can serve this dish with boiled rice or chapattis.