Delicacy of kashmir and my favorite…
The reason why I often go to the Indian restaurant in my city is just to have beef roagn josh as they serve the most delicious rogan josh I’ve ever tasted. This is a North Indian dish and is a speciality dish of Kashmir. This dish is highly flavorful, aromatic and rich, anyone wil fall for it and will become its slave…
Every time I am back from the Indian restaurant, my mind would be full of thoughts on how to make delicious rogan josh in my kitchen. I had been thinking of making this dish for so long, last weekend I finally had the nerve to experiment it. This is totally my version of rogan josh. Based on the taste of the rogan josh that I had from the Indian restaurant, I kind of combined some of the spices and created my own version. I have to admit the fact that this didn’t taste exactly like the restaurant style. However, this dish tasted very flavorful, aromatic and I was so happy with the outcome.
Beef Rogan Josh
Ingredients
For marination:
- Beef, cubed- 1 lb, stew cut (or use goat meat or lamb)
- Kashmiri chili powder- 2 tsp
- Fennel powder- 1 1/2 tsp
- Coriander powder- 1 1/2 tsp
- Ground Cumin- 1 tsp
- Turmeric powder- 1/8 tsp
- Cloves, whole- 3
- Cardamom, whole- 3
- Cinnamon- 2 inch slice
- Salt- to taste
Cook and Grind:
- Oil- 1 tbsp
- Shallots, chopped- 6 or use 2 large sized red onions
- Tomato, chopped- 2, large
For cooking:
- Oil- 1 tbsp
- Cardamom, whole- 2
- Cloves, whole- 2
- Cinnamon- 2 inch slice
- Bay leaf- 1
- Star anise- 2
- Dry red chili- 2
- Kashmiri red chili powder- 1 tsp
- Cilantro, chopped- 1/4 cup
- Salt- to taste
For seasoning (Optional)
- Ghee- 1 1/2 tbsp
- Shallots, chopped small- 1 large
Instruction
- Marinate beef with the above mentioned ingredients “for marination” and keep it in the refrigerator for 30 minutes.
- Cook the marinated beef in the pressure cooker along with 1/4 cup water, cook till 3 whistles.
- After the pressure subsides, open the pressure cooker and keep the cooked beef aside.
- There will be water left with the cooked beef, don’t drain that water as we are going to use that.
- Place a large non-stick cooking pan over medium heat, add oil.
- Add shallots or onions, add a pinch of salt and cook till translucent.
- Add chopped tomatoes and cook till slightly mashed up.
- Remove from the heat, let onions/tomatoes cool down.
- Transfer to a blender and grind it into a smooth paste by adding enough water to it.
- Heat the same pan, add 1 tbsp oil.
- Add whole cardamom, cloves, cinnamon, bay leaf, star anise and dry red chili, saute till aromatic and till it turns light brown.
- Pour the onion-tomato paste to it, combine well and cook for a minute.
- Now, add the cooked beef along with the water from the pressure cooker, combine well.
- Cover and cook the beef for some more time.
- Taste and add more kashmiri red chili powder and salt according to your needs.
- Open the lid and turn the heat to medium high, cook till the gravy thickens and oil oozes out of it.
- Garnish with cilantro, cover and remove from the heat and keep aside.
- For making this dish some more flavorful, I seasoned the dish with fried shallots.
- Heat a frying pan, add ghee to it.
- Add the chopped shallots and fry till it turns golden brown in color.
- Pour the fried shallots over the beef rogan josh and keep it covered for 10 minutes.
- If you don’t like the bite of whole spices, you could discard it before serving: whole cinnamon, cloves, cardamom, bay leaf, and star anise.
- Serve beef rogan dish with naan, batura, roti, basmati rice, coconut rice etc.
Tips:
- If using small shallots, use more.
- Adjust the spice level according to your needs by adding more or less kashmiri chili powder. Kashmiri chili powder is less spicy and imparts the red color.
- If you don’t have a pressure cooker, cook the marinated beef along with water in a saucepan till it has cooked well, this would take a long time.
- You could try this with lamb or goat meat.
Beef Rogan Josh
Ingredients
For marination
- Beef, cubed- 1 lb, stew cut (or use goat meat or lamb)
- Kashmiri chili powder- 2 tsp
- Fennel powder- 1½ tsp
- Coriander powder- 1½ tsp
- Ground Cumin- 1 tsp
- Turmeric powder- ⅛ tsp
- Cloves, whole- 3
- Cardamom, whole- 3
- Cinnamon- 2 inch slice
- Salt- to taste
Cook and Grind
- Oil- 1 tbsp
- Shallots, chopped- 6 or use 2 large sized red onions
- Tomato, chopped- 2, large
For cooking
- Oil- 1 tbsp
- Cardamom, whole- 2
- Cloves, whole- 2
- Cinnamon- 2 inch slice
- Bay leaf- 1
- Star anise- 2
- Dry red chili- 2
- Kashmiri red chili powder- 1 tsp
- Cilantro, chopped- ¼ cup
- Salt- to taste
For seasoning (Optional)
- Ghee- 1½ tbsp
- Shallots, chopped small- 1
Instructions
- Marinate beef with the above mentioned ingredients "for marination" and keep it in the refrigerator for 30 minutes.
- Cook the marinated beef in the pressure cooker along with ¼ cup water, cook till 3 whistles.
- After the pressure subsides, open the pressure cooker and keep the cooked beef aside.
- There will be water left with the cooked beef, don't drain that water as we are going to use that.
- Place a large non-stick cooking pan over medium heat, add oil.
- Add shallots or onions, add a pinch of salt and cook till translucent.
- Add chopped tomatoes and cook till slightly mashed up.
- Remove from the heat, let onions/tomatoes cool down.
- Transfer to a blender and grind it into a smooth paste by adding enough water to it.
- Heat the same pan, add 1 tbsp oil.
- Add whole cardamom, cloves, cinnamon, bay leaf, star anise and dry red chili, saute till aromatic and till it turns light brown.
- Pour the onion-tomato paste to it, combine well and cook for a minute.
- Now, add the cooked beef along with the water from the pressure cooker, combine well.
- Cover and cook the beef for some more time.
- Taste and add more kashmiri red chili powder and salt according to your needs.
- Open the lid and turn the heat to medium high, cook till the gravy thickens and oil oozes out of it.
- Garnish with cilantro, cover and remove from the heat and keep aside.
- For making this dish some more flavorful, I seasoned the dish with fried shallots.
- Heat a frying pan, add ghee to it.
- Add the chopped shallots and fry till it turns golden brown in color.
- Pour the fried shallots over the beef rogan josh and keep it covered for 10 minutes.
- If you don't like the bite of whole spices, you could discard it before serving: whole cinnamon, cloves, cardamom, bay leaf, and star anise from the gravy.
- Serve beef rogan dish with naan,batura, roti, basmati rice,coconut rice etc.
Notes
If using small shallots, use more.
Adjust the spice level according to your needs by adding more or less kashmiri chili powder. Kashmiri chili powder is less spicy and imparts the red color.
If you don't have a pressure cooker, cook the marinated beef along with water in a saucepan till it has cooked well, this would take a long time.
You could try this with lamb or goat meat.
Adjust the spice level according to your needs by adding more or less kashmiri chili powder. Kashmiri chili powder is less spicy and imparts the red color.
If you don't have a pressure cooker, cook the marinated beef along with water in a saucepan till it has cooked well, this would take a long time.
You could try this with lamb or goat meat.
