Rogan Josh

Ingredients

1 kg meat

1 cup mustard/refined oil

3 tsp red chili powder

3 tsp fennel powder

2 tsp ginger powder

2 tsp cumin powder

3 tsp brown cardamom powder

1 tsp asafoetida

4 pieces of green cardamom

2 cinnamon sticks

2 bay leaves

2 cloves

1/3 tsp saffron - optional 1 cup curd salt to taste

Method

Wash the meat properly. Heat oil in a pressure cooker.

Put cinnamon, bay leaves, green cardamom, cloves, 1 tsp salt, asafoetida, and meat together.

Fry meat till it turns brown. Once browned, pour a cup of water.

Add the red chili powder and saffron into the meat. Keep stirring for about a minute.

Mix the curd nicely in the mixer and pour it into the pressure cooker.

Keep on stirring till you get a reddish tinge.

Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 minutes.

Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.

Finally sprinkle cumin powder and simmer for a minute and serve.

#india