recipe image

Authentic rogah josh

Recipe by gulafshan khan of dubai, AE

this is closest to the authentic kashmiri dish you can make.The original is made by special chefs in kashmir called "WAZA"

Ingredients non vegetarian 4 servings


    • 1 kg meat ,cut into pieces 
    • 15 cups/ 3 lt water
    • 2 tsp salt
    • 1 tsp garlic
    • 1 cup pure desi ghee
    • 4 to 5 cloves
    • 8 green cardamons
    • 5 tsp tumeric powder
    • 2 tsp onion paste
    • 4 tsp kashmiri red chilli dissolved in 1 cup water(boiled chillies in water, water to be preserved for use)
    • 1/2 tsp saffron(add it to 2 tsp of warm water)
    • 1 cup dry cockcomb flower(heat with 1 cup water)
    • 1/4 tsp black pepper powder

    Directions

    1. Boil the meat in the water, remove the scum with a ladle until water is clear.Add the salt and garlic.Boil until meat is half done( if u cook ur usual meat with pressure cooking, u can give 3 wistles to make it half done if boling is takin too much time).Remove form heat and take out the meat pieces.Wash in cold water.Keep aside.Also strain the meat stock and keep aside.Start boiling the stock and add the meat again to it.
    2. Nowin oanother pan heatghee, when warm add cloves and suate until crackle.Remove from heat , sprinkle 1 tbsp of waterand cover(be careful while doing this as the ghee will spurt, immediately covering with lid will be safest)
    3. Now to the boiling stock add the green cardamon, tumeric powder.,clove flavoured ghee and onion paste. boil for 10 min.
    4. Stir in red chilli water.reduce heat and cook til meat tender.
    5. Add the cockscomb extract, saffron water and black papper.Mix well and bring to rapid boli.
    6. Boil for a thick consistency.And serve with white rice.

    Comments

    gulafshan khan

    Dear Snajay , grt to have u here, You are right that this is not the original one, As i have stated " this is closest to the authentic kashmiri dish you can make.The original is made by special chefs in kashmir called "WAZA", I am sure this makes it clear ! I am a kashmiri too, Will def try ur version

    Sanjay

    Being a Kashmiri myself, this is not the real recipe. The real recipe is on my blog at http://tgtm.blogspot.com/

    Sanjay

    Being a Kashmiri myself, this is not the real recipe. The real recipe is on my blog at http://tgtm.blogspot.com/

    gulafshan khan

    Hi, good day every one, first thanks for all the commets. Iwould like to clear the point that Turmeric is an essential ingredinet of this dish,, although i have changed the method a little bit to suit faster cooking,Being a kashmiri myself and lived on this dish ! Any one who wants to know the actual method can contact me by mail ill be happy to detail it. But be ready for some hard work. all Wazwan dishes inkashmir are cooked on wood fire which brings out a different taste.We shall do with the gas!!!! tc

    myshivin

    In authentic rogan josh turmeric not at all used. Its very different recipe.

    jolly

    What is a cockcomb flower and where can we get it? Indian supermarkets? Any replacement for this? What is its hindi name? Thanks

    arushi

    cockcomb flower is for red colour,hindi word is ratanjot.we don't put garlic & onion in hindu-kashmiri roganjosh.

    samina

    What is a cockcomb flower and where can you get it? Indian supermarkets? Any replacement for this? Pls suggest. Thanks

    RAJIB KUMMAR JHA

    The recipe looks very good & I am dying to try. But can you suggest some indian herb/spice in place of cockcomb flower.I dontknow what's its indian name even.

    Rukaya

    are not you using too much turmeric for just one kg meat? using too much turmeric will make it look black inspite of red.