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A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Aromatic, melt-in-mouth Mutton Rogan Josh with fluffy Jeera Rice. A protein-packed, soul-satisfying feast!

An authentic Kashmiri classic, this Mutton Rogan Josh features tender, slow-cooked mutton in a rich, aromatic gravy free of onions, garlic, and tomatoes. The vibrant red hue comes from Kashmiri chilies and the unique flavor profile from fennel and dry ginger powder. A true delicacy best enjoyed with steamed rice.
Serving size: 1 cup

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Aromatic, melt-in-mouth Mutton Rogan Josh with fluffy Jeera Rice. A protein-packed, soul-satisfying feast!
This north_indian dish is perfect for lunch. With 826.01 calories and 61.38g of protein per serving, it's a nutritious choice for your meal plan.
Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Once hot, add the bay leaves, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant and sizzle.
Carefully add the mutton pieces to the pot. Fry for 10-12 minutes, stirring occasionally, until the mutton is well-browned on all sides. This 'bhunai' step is crucial for developing a deep, savory flavor.
Reduce the heat to low. Add the asafoetida, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir continuously for 1 minute to cook the spices without burning them, ensuring they coat the mutton evenly.
Turn off the heat temporarily. Add the well-whisked curd to the pot. Stir vigorously and continuously for 2-3 minutes to incorporate the curd smoothly into the gravy and prevent it from splitting. Once mixed, you can turn the heat back on to low.
Pour in 2.5 cups of hot water and add the salt. Stir well, scraping any flavorful bits from the bottom of the pot. Bring the mixture to a boil.
Cover the pot with a tight-fitting lid, reduce the heat to a low simmer, and cook for 80-90 minutes, or until the mutton is fall-off-the-bone tender. Stir every 20 minutes. (For pressure cooker: Secure the lid and cook for 6-7 whistles on medium heat, then let the pressure release naturally).
Once cooked, a layer of red oil ('rogan') will float on top. Stir in the garam masala powder. Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes. This allows the flavors to meld and the 'rogan' to settle. Serve hot with steamed basmati rice.
Serving size: 1 cup
Prepare the Rice
Temper the Spices (Tadka)
Sauté and Cook the Rice
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)
Garnish and Serve