Family & Kids

Kashmiri Roghan josh - Recipe


3/4 tbsp fennel seeds

550 ml yogurt, whisked

4 tbsp vegetable oil

1/2 inch stick of cinnamon

3 cloves

Pinch of heeng

1 kg meat

1.75 tsp salt

2.5 tsp red chilli powder

2 tbsp ginger paste

1/5 tsp garam masala


 Heat oil in a pressure cooker. On high heat, add the meat. Grind all whole garam masala in a mixie. Add all the ground masala to the cooker.


Turn the heat to medium. Add 2 tbsp of the yogurt at this point and keep adding a little at intervals.


Once all has been added, either cook it on low flame or put the pressure cooker lid on and let  whistle once (on low or high flame.) Turn the flame down and let cook for another 30 minutes, or as preferred.


Open the lid and let simmer. Once the meat is tender, and there is not much liquid left, add the garam masala and serve with rice or sheermal.


Aaliya Khan