Authentic Rogan Josh: Pressure Cooker Recipe for Tender Mutton
1 hour 15 minutes
652 reads
About Authentic Rogan Josh: Pressure Cooker Recipe for Tender Mutton
Experience the rich flavors of traditional Kashmiri Rogan Josh, now faster and easier than ever before! This recipe uses a pressure cooker to achieve incredibly tender mutton in just 20-25 minutes, without compromising the authentic taste. Perfect for busy weeknights.My adaptation maintains the core elements of this iconic dish: a slow-cooked (though pressure-cooked) method with a blend of aromatic spices and tender meat. Each bite is bursting with the bold and warm flavors of garam masala, offering a truly satisfying and delicious experience.This recipe demonstrates that convenience doesn't mean sacrificing quality. Enjoy an authentic Rogan Josh experience, ready in a fraction of the traditional time.
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Recipe Time & More
Prep20 minutes
Cook55 minutes
Total1 hour 15 minutes
Ingredients
Mutton and Aromatics
- 500g gm Mutton leg and rib pieces preferred, washed thoroughly. boneless works well too.
- 1 tbsp Chili Powder kashmiri, red
- 1 tsp Ginger ground
- 1 tsp Fennel Seeds ground
- 1 tsp Cumin Seeds ground
- 2 Cardamom Pods black, large, lightly crushed
- 4 Cardamom Pods elaichi, green, lightly crushed
- 3 Cloves
- 1 tbsp Cinnamon ground
- 1/2 tsp Asafoetida hing
Dairy and Oil
- 1/2 cup Yogurt full-fat, thick, whisked
- 3 tbsp Mustard Oil or vegetable oil
Instructions
Preparation
- Wash mutton thoroughly and drain completely.
- Grind black cardamom and cumin seeds to a fine powder. Set aside.
- Grind green cardamom to a fine powder. Set aside.
Cooking the Rogan Josh
- Heat mustard oil in a pressure cooker over medium heat. Add the mutton and stir-fry until lightly browned on all sides.
- Add asafoetida, cloves, ground cinnamon, ground cumin, and the ground black cardamom powder. Stir-fry until well combined, allowing the mutton to release some of its moisture.
- Add Kashmiri red chili powder and whisked yogurt. Mix thoroughly until well incorporated.
- Add ground ginger, ground fennel, saffron strands, salt, and water. Mix well.
Pressure Cooking
- Close the lid and cook on low heat for 8-9 whistles (or until mutton is tender). Cooking time will depend on the freshness of the mutton; fresher mutton will require less time.
- Turn off the heat and allow the pressure to release naturally. Open the lid and check the mutton's tenderness; it should be meltingly soft.
- Stir in the ground green cardamom.
- Check the curry's consistency. If it's too thin, continue cooking until it reaches the desired thickness.
Serving
- Garnish with fresh cilantro (optional) and serve hot with rice or paratha.
Recipe Notes
Expert Tips for the Perfect Rogan Josh
- Use high-quality, fresh mutton for the best results. The fresher the meat, the shorter the cooking time.
- Adjust the amount of Kashmiri chili powder to your preferred spice level. Kashmiri chili powder adds color without excessive heat.
- For a deeper, richer flavor, marinate the mutton in the yogurt and spices for at least 30 minutes before cooking.
- Don't open the pressure cooker immediately after cooking; allow the pressure to release naturally to prevent the mutton from becoming tough.
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Recipe Nutrition
Calories: 62kcalFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 190mg
sujata hande
Articles: 50
3 Comments
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Wow, this looks fantastic!
Such a tasty dish! Thanks for the recipe.
This is fantastic! Thank you for sharing.