Indian Recipe: Index

Rogan Josh



  1. Roast coriander, cumin, poppy seeds, almonds, black cardamoms, pepper, cloves, mace and deggi mirch in a pan.
  2. Grind the roasted ingredients to a paste along with ginger, garlic and nutmeg, adding a little water.
  3. Heat ghee in a big pan, sauté the bay leaves, cinnamon and green cardamoms and stir for a few seconds.
  4. Add the onions and fry till golden brown.
  5. Add the ground paste, tomatoes, turmeric and chili powder.
  6. Fry it well till the gravy turns thick, now add the curd and mix till well blended.
  7. When oil starts separating, add the meat, salt and sugar and cook till the meat is lightly browned.
  8. Add a cup of warm water and mix well and let it come to a boil.
  9. Close the pan and simmer on low heat till the meat is well cooked.
  10. When gravy becomes thick, remove from gas.
  11. Serve hot.

** Deggi Mirch is a unique blend of Indian red chilies that imparts an attractive, natural red colour to dishes.

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