Loading...
Aromatic Mutton Rogan Josh with saffron rice – a perfectly spiced, soul-satisfying delight!
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 serving
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
A refreshing and tangy fruit salad adapted for a kidney-friendly diet, featuring a mix of low-potassium fruits tossed in a zesty, salt-free spice blend.
A refreshing and kidney-friendly Indian salad made with sprouted mung beans, crisp vegetables, and a tangy, no-salt dressing, perfect for a nutritious snack.
A refreshing and protein-packed snack featuring sprouted lentils, chopped vegetables, and a hard-boiled egg, tossed in a tangy, spicy dressing.
A hearty and nourishing vegan dinner featuring a flavorful red lentil soup spiced with turmeric and cumin, served alongside a crisp and refreshing onion and tomato salad. Perfect for a light, weight-loss friendly meal.
A refreshing and vibrant mix of seasonal fruits like apples, bananas, and berries, tossed in a tangy and savory spice blend. A perfect low-calorie snack to satisfy sweet cravings.
A heart-healthy and flavorful vegetarian lunch featuring a spiced lentil curry, soft whole wheat rolls, and a refreshing beetroot salad, all prepared with minimal sodium.
Aromatic Mutton Rogan Josh with saffron rice – a perfectly spiced, soul-satisfying delight!
This indian and mughlai dish is perfect for lunch. With 888.44 calories and 61.63g 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 serving
Prepare the Rice and Saffron
Fry Nuts and Onions
Sauté Spices and Rice
Cook the Pulao
Garnish and Serve
