Succulent pieces of mutton simmered in a rich, aromatic gravy infused with a blend of classic Kashmiri spices. This fiery red curry, known for its vibrant color and deep flavor, is a showstopper perfect for a special meal, pairing beautifully with naan or steamed rice.
Prep25 min
Cook90 min
Servings4
Serving size: 1.5 cups
501cal
56gprotein
19gcarbs
22g
Ingredients
750 g Mutton (bone-in, cut into 2-inch pieces)
300 g Onion (about 3 medium, thinly sliced)
300 g Tomato (about 3 medium, pureed)
240 g Curd (full-fat, whisked until smooth)
4 tbsp Ghee
2 tbsp Ginger Garlic Paste
2 tbsp Kashmiri Red Chilli Powder (adjust for heat preference)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Hyderabadi Mutton Rogan Josh, Taftan and Kachumber Salad
Aromatic, perfectly spiced Mutton Rogan Josh with soft taftan - a soul-satisfying meal for any special day!
This hyderabadi dish is perfect for lunch. With 968.05 calories and 66.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Turmeric Powder
1 tsp Fennel Powder
0.5 tsp Dry Ginger Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
2 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Cloves
4 pc Green Cardamom
1 pc Black Cardamom
500 ml Hot Water (as needed)
3 tbsp Coriander Leaves (chopped, for garnish)
1 tsp Kewra Water (optional, for fragrance)
Instructions
1
Sauté Aromatics & Brown Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are a deep, even golden brown. This step is crucial for the gravy's flavor and color, so be patient and avoid burning them.
2
Sear Mutton & Cook with Spices
Increase the heat to high, add the mutton pieces, and sear on all sides for 8-10 minutes until well-browned. This locks in the juices.
Add the ginger-garlic paste and cook for 2 minutes, stirring constantly, until the raw aroma disappears.
Reduce the heat to low. Add all the powdered spices: Kashmiri red chili powder, coriander, cumin, turmeric, fennel, and dry ginger powder, along with the salt. Stir for 1 minute until the spices are fragrant and coat the mutton.
3
Build the Gravy Base
Turn off the heat temporarily. Wait for 1 minute, then slowly add the whisked curd, a little at a time, stirring continuously. This prevents the curd from splitting.
Once the curd is fully incorporated, turn the heat back on to medium. Add the tomato puree.
Cook this masala base, stirring occasionally, for 10-12 minutes until the mixture thickens and you see oil separating at the edges. This 'bhunao' process is key to a flavorful gravy.
4
Slow Cook the Curry
Pour in 500 ml of hot water and stir well, scraping the bottom of the pot. Bring the curry to a vigorous boil.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 70-80 minutes, or until the mutton is fork-tender.
Check the curry halfway through. If the gravy is too thick, add a splash of hot water.
5
Finish and Garnish
Once the mutton is tender and the gravy has reached your desired consistency, stir in the garam masala and the optional kewra water.
Turn off the heat and let the curry rest, covered, for at least 15 minutes. This allows the flavors to meld and the oil (rogan) to rise to the surface.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed basmati rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
