Mutton Rogan Josh - By Vahchef @ vahrehvah.com
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- Опубліковано 23 чер 2013
- Mutton Roganjosh is a delicious recipe of Kashmir and it is a treat to the taste buds. The flavors of spices blend well in Mutton Roganjosh.A delectable delight, roganjosh is best suited for special occasions. With a rich aromatic gravy, roganjosh is well worth the effort.
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Ingredients:
Mutton 500 g
Black cardamom 4 n
Cinnamon sticks (small) 4 pieces
Green cardamom 6 n
Mace 2 n
Cumin seeds ¼ ts
Saffron pinch
Kashmir Red chilly powder 1 ½ tb
Ginger powder 1/2 tb
Fennel seed powder ¼ tb
Salt
Hing pinch
Ghee 2 tb
Turmeric optional ½ tsp
Directions:
Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well.
Take blender in this add cinnamon sticks, green cardamom, mace, cumin seeds, make a coarse powder.
Heat ghee in a pan add black cardamom, add meat pieces, cook it in a slow flame till meat is brown in colour and add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook for 45 minutes till the meat is tender.
In this add made masala powder, mix it well and let it cook for 30 minutes.
Serve this naan, basmati rice.
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I've been making this specific rogan josh recipe for years. It is one of the favorite recipes I have ever made. I love the simplicity of it -- requires no fresh ingredients other than the lamb/mutton. The spice blend is divine. I can see I posted about this recipe one year ago... I just need to let folks know this one is a banger.
I love this chef. Beautiful accent that makes me smile when rolls his 'r's and his pure enthusiasm is inspiring.
Oh my days... That looks absolutely perfect! This is one of my favourite dishes. I am amazed that yoghurt or tomato did no go into this! Feels more authentic. Amazing!
Thank you for this. I just made this and it was the best Indian meal I've ever cooked. I added 2 cloves, 3 black peppercorns, 1/4 tsp anise seed and ground them with the 2nd addition of spices. I also added 3 bay leaves at the beginning to fry with the black cardamom.
Looks delicious!
Austin Becker
Congratulations austin
This is not an indian dish..itz a kashmiri dish plzz dont mix our dishes with indian dishes
@@saimabhat5245
You beggars live off the earnings of Indian tourists and still keep insulting India? Without India you won't get oil, fuel, food grains, etc, etc
Shame on you
@@jaisekharnair6040 Shut uva mouth n get a life somewhere u occupiers😡. And i dont want to discuss anything related to my land with mass murderers.
Being from Kashmir I dare say this is the best and the most authentic recipe for cooking Roghan Josh, and also the simplest one. MA NY cooks spoil the recipe by adding extra ingredients and spices.
My mum always told me to cook the spices in the oil/ghee to cook the spices a little and impart flavour to the oil/ghee. But here he is adding water to the spice. I'm Indian, but not a seasoned chef yet so I'm not sure.
Since you are Kashmiri, do you have any suggestions?
@@avarmauk if u add the powder directly to oil, they'll start burning very quickly ... The water jist prevents that. The falvour will still still get imparted in the oil.
@@soumyashishdas8779 makes sense thank you
Your voice sounds like Sachin Tendulkar. It is just as calm and cheerful at the same time.
As far as your dish recipe is concerned, it worked out brilliant! Great work, mate. Thank you.
Fantastic, we loved the flavor! The freshness of the meat and spices and the mixed flavor was just wonderful. I used my MEC pure clay pot to make it and it was amazing. The unique steam locker lid seals all the nutrients in and gives healthier food. Its non-toxic, metal and chemical free (does not react with food). Clay pot cooking is the healthy way to cook food and saves all the nutrients in the food and tastes much better too.
Chef I m a kashmiri who has been eating n cooking roganjosh from my childhood. No offense but this is not an authentic roganjosh recipe .roganjosh is not cooked in ghee ..oil preferably mustard oil and the ginger power should be used only 2 pinch if added more it will taste bitter ... for ur reference here is the correct recipie
Rogan Josh:
Serving size:2-4 people
Ingredients:
• ½ kg or 1lb mutton,(lamb or goat, preferably rib or leg meat),
• 1tsp red chili powder,
• ½ tsp ginger powder,
• ½ fennel powder,
• 3 cloves/laung,
• 1 tsp zeera/cumin seed,
• ½ powdered cinnamon /dalchini),
• pinch of heeng/aesofoetida,
• 2 tbsp yogurt,
• 2 big black elaichi/cardamom,
• 2 small green elaichi/cardamom,
• 3 tbsp. of oil,
• Salt to taste.
Method:
Wash meat and keep in colander till the water drains.
Heat oil in a pressure cooker.
Add heeng to oil.
Add meat and stir-fry well.
Add clove, cinnamon, powdered black elaichi, zeera.
Stir-fry till color of meat turns light brown.
Add red chili powder, and yogurt.
Fry again till no white color of yogurt is visible.
Add ginger powder, fennel powder , salt and ½ cup of water.
Pressure cook for 5 minutes.or 3 whistles.
Turn off stove and open cooker when pressure has dropped.
Check for the desired tenderness.
If you see excess water, boil till desired consistency is reached.
Grind zeera and green small elaichi and sprinkle on meat and cover. This will give exotic aroma to meat.
• Serve this dish with white rice or paratha.
Roganjosh is considered king of meat dishes in Kashmir. Roganjosh has great cultural/traditional importance. Roganjosh is main dish in non-vegetarian feast. Roganjosh and paratha is served to important guests like son in laws or daughter -in-law when they are seen first.
Fine but how come you aren't using Kashmiri chilly powder required for the color, flavor and consistency and also cooking it in a pressure cooker which I am sure wouldn't have been the original way in which it was being cooked traditionally.
I agree. This chef should stay away from suggesting Mughlai & North Indian dishes.
I tried out this preparation yesterday and it tasted really good and authentic. But unfortunately, the meat got a bit smoked as the water dried out. Not sure if my cooker was leaking steam. I have 3 questions:
1) Is it OK to cook it in a large wok and also add more water?
2) How do I get the red color?
3) You have written "½ powdered cinnamon /dalchini)". Is it 1/2 tsp or half a piece of cinnamon?
Thanks.
Sasikumar R
It's the meat is fresh you only need to whistle 5-6 times on medium high heat. But if it's frozen then you need to whistle it 10 - 12
If you don't want to pressure cook then you can use normal pan with lid and cook it till mutton is soft and at your own consistently.
For red color you can either use kashmiri lal mirchi powder or paprika powder .
For cinnamon either use one medium stick or half of table spoon cinnamon power. I hope it helps now :)
Meenakshi Koul
Thanks for the reply. Yes indeed, it was helpful :-)
this is the only authentic Kashmiri rogan Josh recipe on UA-cam. best wishes from Kashmir.
Sophie Zai v7
Sophie Zai by kashmri
except for the chillies..from Mexico via Portugal 😁
OK, thank you for confirming. Great 👍..
Made it exactly the same and came out amazing. Took 2 hrs to make and a lifetime of experience. Great Chef.
was it spicy?
@@praksii3680 authentic mutton rogan josh is not supposed to be spicy. That is exactly why Kashmiri Chili powder is used instead of the normal red chilli powder.
Asala emana cheppava bhayya!!!
I luv mutton rogan josh n ur recipe was actually mouthwatering n yummy n I vl surely try it out,I am a gr8 fan of ur cooking n ur funny ways of tasting food n luv that ,thnx a lot sir.
The way you are tasting is so good, it makes us hunger....
and I'm frm Nepal n I have been to kashmir plenty of times,,I bet ur roghan Josh taste is almost similar to them,,,only difference is wood fire n I think more chilli coz kashmir is a cold place n they prefer more chilli but its optional,,:)
I'm more than frequent to Srinagar & a super fan of Kashmiri food.
This is an absolutely authentic recipe of Rogan Josh. ..brilliant...very impressive.Thanks Chef.
I tried your recipe & it tasted like the one served in Ahdoos :-)
Those restaurants making rogan josh with onion, tomatoes, yogurt, poppy seeds, cashew paste, oil etc., please watch this video & correct your methodology or at least change the name of the dish in your menu.
Chef, request to you for an authentic Mirchi Quorma recipe, if possible.
How can you say this is 100% authentic recipe when it's made in ghee and has no mustard oil?
I made this rogan josh 3 years ago. It was liked so much much by my uncle and my grandfather that they kept me asking when will I make it again. Today I am in my hometown and ready to follow this recipe to get the flavourful rogan josh all over again.
Trust me guys, this is one of the most unique and best recipes you are ever going to find!
Hey Chef, I being from Kashmir can proudly say that you made Mutton Rogan Josh exactly the same way. I can bet, one cannot find this close recipie anywhere on google. Well done Sanjay for showing all these authentic recipies but not keeping them as 'secret' like most of the other chef's do. Kudos !!
For those of you wondering why onion or garlic is not used in this dish, please note that the original preparation as made by Kashmiri Pandits does not use onion, garlic or tomato. If you come across a version that has any of these, it is not original Rogan gosh. As the Chef points out in the video most restaurants do not serve the original stuff.
The idea is to get the flavors of dried ginger powder, fennel and asafoetida to dominate as their flavors enhance the natural flavor of mutton. Adding onion or garlic actually masks their flavor. Adding vegetables like tomato lends an acidic sourness which once again takes away from the natural flavor of mutton.
Bhai saab. Thank you for the detailed information, that is extremely useful. My Wife always tells me to add ginger and garlic as it's a neccessity for lamb. If you did add to the rogan josh then it would end up tasting like a basic lamb curry. By not adding it also makes this dish quite unique as well as enhanced and flavourful.
***** Pandits in other parts of the subcontinent do not eat meat but the Pandits of Kashmir have always eaten all meat except beef, which is forbidden.
Sasikumar R Pandits and Bramhins of Bengal too eat meat and even fish, yes but for beef. Beef is forbidden in Hinduism. So much so, meat / fish is even used for bhog(offering) to certain deity(Maa Kaali), and taken as prasaad.
I watched half of the recipe from another renowned chef he too said his recipe in which he was using wasn't an original recipe but a restaurant styled
This is so illogical. They'll eat meat and restrain themselves from consuming garlic and onion? Wth? They eat everything, be it garlic or onion or meat. It is just this dish which this chef cooked without onion and garlic. He's not even a Kashmiri neither you are!
Nicely demonstrated chef ! Many people perhaps don't like the way of presentation but that does not matter.You are honest with your profession and liked by the most. I tried your dum kacchi biryani .came out superb .I will now try this dish without yoghurt.thanks a lot! God bless!
I think what I enjoyed the most about this episode is it just the perfectly cooked food. It was truly joyous to see how are you enjoyed it. Thank you very much I’m off to do some cooking.
I am a rookie cook,pandemic encouraged me to take up cooking and now I know how stress relieving it is to cook. had never imagined that mutton can be cooked without onion tomato or even curd...wow.really good job considering how simply you explain it all...kudos👍
Seeing you preparing the dish, it is like we are eating and enjoying the dish virtually, thank you Chef..Vah!!
+S Kanjilal hahah... don't try to escape by saying virtually you too filled ur stomach... Cook it and enjoy the real taste.
+VahChef Please open a restaurant here in New York City!!!!!!!!!!!!!!1
Love your simplicity,you are truly magical !!!!
It's been 3 yrs now I am following your cooking tips...I love watching your videos....thank you
i never want to cook my mutton curry any other way ...the best mutton curry i've ever had and i truly believe this is the original recipe ... the taste of spices only with the meat was so beautiful .. i had to cook it to see the difference where there's not even garlic or tomatoes is added ,thank you Vah Chef ...☺👊💪😎👏☝
This recipe looks awesome but I am a little confused. The measurements given in the description box for the powder spices produce much less than the amount of powder in the video. It looks like the "pinch" of hing is almost as much as the fennel powder. I am a little confused on the measurements. Could someone clarify for me? Thanks so much.
It was amazing and awesome
Thank you, Vahchef. You've inspired me with all your delicious biriyani preparations, and now I can't wait to try this classic recipe.
+Gus Zdanovich Do tell us how it went. Enjoy!
+Jayanth Kumar Thank you Jayanth. It was nothing short of utter, exquisite deliciousness! I'm making it again soon for friends.
I am so glad to hear that. If you're ever in India (Hyderabad) - do ping this thread again. Will be glad to take you and your friends out for a culinary journey :)
I made it today and was really tasty as appreciated by my friends from Jammu as well... only thing is that i didn't find ingredients quantity wise and when to add salt
I scouted many recipes online to get the most authentic one. This recipe is the closest i have seen as authentic. I changed two things: i used mustard oil and not ghee (based on the lady's comment below) and also used two tbsps on greek yogurt in the red paste. I used slow cooker (after the initial pan fry) for 4 hours. The chef is amazing, he is very passionate about his craft and it shows. Thank you for this.
I made this exactly the way you shown me and WOW it is the most amazing curry I have ever made, it was so so tasty. I am making a huge pan full next time, thanks a lot Vah Chef
markyyyyyyyy321 Awesome. Some for me from that huge pan... ;)
Yes VahChef, I live in Nottingham, UK! Come round!
Vahchef - VahRehVah chef mine turned out to be bitter
Lots of people posting but not cooking.. Watch video 3 times and listen carefully, write steps down, write ingredients down and DO IT! You MUST find a local or Internet spice store and buy a BIG BOX of the REAL spices - supermarket doesn't have it all - find a good spice store and BUY IT and put spices in clean glass jars. I bought EVERYTHING I could ever need and it was under $100 for a whole years' spice supply. Just DO IT and don't wait, and be ready for a new adventure! Hint - pressure cooker makes a big difference.
+Steve Wright
This is definitely NOT Rogan Josh.
+Ramayana Ram Why are you lecturing me? Make a positive contribution or go away.
+Steve Wright
I am stating a fact, not lecturing...one line does not count as a "lecture"...lol.
P.S. Rogan Josh is a kashmiri dish and I am a Kashmiri; therefore, I know what it is supposed to taste like.
+Ramayana Ram Still no positive contribution? You have no worth, just opinion.
Steve Wright
I don't know what you're ranting on about. I am just stating a fact, not my opinion; nor did I "lecture" you on anything. This is getting tiresome though.
you didn't say the quanity for hing powder and what should be the mutton quanity. is it for 1 kg?
what if i boil the mutton only separately and then do the cooking in a pan ?because i like using induction
that is a thing of beauty
Excellent, looks to be the best Rogan Josh recipe..
Thanks for your recipe. I really love how you explain what makes each dish unique, and why you make different decisions along the way. Just a question.. why is it that you add one set of spices early in the cooking process, and the other set later on?
Thanks for all the comments and variations. I keep kosher so can't use ghee or yogurt. I'm glad to see I won't totally kill the dish with oil. haha. I love lamb and I use most of these spices regularly in the weekly dish I make from beef for the Sabbath. I will have to try it with lamb.
I know what I'll be cooking this Saturday! Absolutely stunning looking dish ...
You should also try. Kosha mangsho recipe
He is my favorite chef love all his recipes 😍
Your recipes are so good. I admit I make infrequently but am always in love with the end results! Tonight m trying this. I can't believe you have only a few followers. I hope you get many more subscribers and keep putting these amazing recipes out here for us to follow!!
A real foodie always closes his/her eyes while savouring this beautiful dish.
Almost 2 hours of cooking time !!! Got to try this before Govt. withdraws the gas subsidy
Tommy Harris I am thinking of Solar cooker Boss :)
Pressure cookers cook fast but the test is distinctly mellowed down. Meat gets over boiled easily. Meat always taste better with non-pressured cooking. The best use of a pressure cooker is to boil tough seeds like kidney beans, chick peas etc.
***** Correction. Inside a pressure cooker the temperature rises upto 120*c which cooks (actually boils) the tough meat and lentils like kidney beans really fast and saves fuel. But the downside is, the texture of the meat is often lost and some flavouring agents get less time to instill their aroma in it. But a definite plus point is, it effectively kills stubborn parasites too. So it is a tread off. If you like the flavours of a good curry dish go for Non-pressure and if you are really think about health and environment, go for pressure cooking. I do both to keep a balance. Happy sizzles
Hindi, hindi chahiye
@Tommy Harris I find slow cookers tend to make a very bland taste even if the meat is browned first. What I do is start on gas then move to an electric element after the liquid and spice has had time to be absorbed into the meat and all that's left is for it to cook to tenderness.
gas ka satyanaas :) but you never fail to make my mouth water chef keep on
chutiye saans lena band kar, hawa ka satyanaash
@@X.A.V.l.E.R. 😂😂😂
This guy is awesome and enthusiastic, makes all the difference from other cooking videos.
The best ever.. Most authentic video I could ever find of Rogan Josh.. I won't be at peace until I make this.. Thank you sir.. Truly you are an inspirer
I tried making it on my daughter's birthday everyone loved it.Thanks for the lovely recipe.
+Gurpreet Singh Wonderful. Try other recipes too.
this guy is amazing
The name of the dish is so different I always wanted to add into my list of cooking . My husband who never loved mutton enjoyed tis simple recipe throughly. And to turn simple dish into classic is wat vah chef is about . Iv never had any flops in cooking when I see ur videos chef 😘 your amazing . .thank you . . .for all the effort u take . .your always in my prayers 😊
The recipe worked perfectly, fewer spices bring a unique flavor.
I made this and it was one of the best (tastiest) mutton dishes I ever made in my life.
Will sure try thank u :-)
After looking at so many recipes, this is upto the spirit of Kashmir cuisine. I have cooked it many times, my inlaws are from there. Very good directions too.
Chef!! I've been cooking this recipe without Hing and Javitri... Is there any alternate to these two products? Please reply.
Better than Sanjeev Kapoor version! All of Sanjeev Kapoor recipes are over rated.
And his famous "just dump everything at once in the pot" best butter chicken recipe:P
Sudip Regmi puri
So true Sanjeev Kapoor is over rated!
Sudip Regmi of
Sudip Regmi yes true
Most authentic rogan josh recepie I have ever tasted. U r my favourite chef !!
Vipul Prashant Thanks. Happy cooking
Dear Chef, I have been a fan of your recipe for a long time now. I find your recipes to be authentic and you share all the steps needed to make it a success. I watched this recipe a number times. One question - i understand no onion bit, but no garlics either?
This is one or the finest ways of cooking rogan josh. I tired your dish sir and it came out to be super amazing.
7:01
+Siddharth Kadia yes correct
He orgasmed like 27 times and called it magical 🤣
you think i didn't IT actually looked as if i was sucking a BONE so had to delete it
I hav been watching ur videos and also trying them at home. Thanks Mr.Sanjay, my family simply adores ur recipes..and also ur simple tips to make food more delicious.
I still like to watch your old videos. Very good detailed explanation
7:01 "ahhhhhhhhhhhhhhhh!"
Your expression kills me Chef..... :)
Javed Quadri wooow...wow.. wow... hold on your breath... more recipes coming in
Came across people rave about Rogan Josh apart from butter chicken. Followed the recipe. Still haven’t tasted as I am still cooking as I am posting my message. I had lamb in the fridge and thought of giving it a try. Colour looks divine. Nice pleasant aroma after adding the dry masala. Can’t wait. Thank you.
wow chef this is definitely the most authentic n original recipe of roganjosh...u can also mke kashmiri dumaloo wth the same recipe...n yes the taste u get from desi ghee u wont get wth any oil...for people who find it greasy n all - roganjosh is not everyday food its for celebrations so enjoy once a while...
6:59
LOL.
Food orgasm
Why do You Eat In front of Us.. :P looks soo good... *drooling*
May i know what's the difference between the rogan josh you cooked and bone steak (sup tulang merah is what we call it here in Singapore) ? Thanks!
I cooked it today... followed your exact steps and it was awesome!!! one different things that i did was to smoke the mutton in end.. u know took a burning charcoal and poured ghee on it... because i love the wood fire shoondha taste and i had no way to do that..
i bet it does taste awesome, but i still think that it should have onions and such, because this is literally just shanks, water, and spices.
If he use roasted onions,half cup of minsmeat (kheema) and grated lemon skin taste will be heavenly .
Vilas Fasage that's it's specialty. he is a certified chef and a pilot. he has some degrees on cooking. he had lots of restaurants in america. so think twice before doubting him.
This is the authentic kashmiri way of cooking roganjosh.. I am kashmiri pandit myself and onions and tomatoes are never used in cooking any of the authentic kashmiri dishes...
Juhi Warikoo thanks for the info:)
If he uses onions then it would not be rogan josh it would be lamb curry
this is a kasmiri pandit version of rogan josh even post recipie of kashmiri muslim rogan josh
what is the difference between Pandit and Muslim one? i guess it is only onion!
Thank You Chef, tried making it following your recipe and steps. Turned out awesome. Thank you once again.
Excellent interpretation of the recipe. Definitely VahChef requires double thumbs up for the great work! Keep going Chef...awesome videos and delicious recipes.
Sanjay Ji what about the temperature setting of Induction heater... Please reply...
Chef tried ur recipe today and its awesome
The spices while cooking were giving out such aroma cant explain in words....... Yummy in my tummy🙌Thank u Chef
Sanjay sir ! Love ur each and every recipe.. U r the one who inspire us to cook fresh & healthy food at our home.. Keep sharing us ur amazing recipes.. A big Thank u to you u r Best chef everrr😊👍👍👍👍
ur expression are so straight from heart,the way u tasted....it made my mouth water....awsome
Sir tell me how to make restaurant like dosa means menapattu
Curd and saffron are optional ...and I love ur all recepies and I try cook most of them. You r really awesome ... (Y)
Every recipe becomes more delicious when you cook it.the way you present it is simply awesome.I am totally in love with you chef.
what about chicken rogan josh , will be the same recipie or there will be any changes if yes what would be made and if its same than for chicken rogan recipie also needs slow cooking for one and half hour cooking like lamb rogan josh .
sir, pls tell us ... hw 2 make DALGOSH
nyc but can u teach me how to perform nyc gravy of mutton by onion and garlic paste even with curd can applied it or not........!!!!!
Rogan josh is heaven believe me.. When I first tried It was like falling in love😍. I would very much like a invite to dine from a kashmiri for this awesome dish..
the chef was enjoying the dish so much while eating......he made the dish more appealing
Thanks I like the way you make the rogan gosh I will try to cook it .
Probably this is the most authentic Rogan Josh recipe available in UA-cam
Vah Chef! you did it again, I am going to give it a try this weekend, that is Friday tomorrow.............. Thank you.
Sanjay, yet another great recipe, love your great presentation style and wonderful enthusiasm. I have all your set of DVD's but do you have a better quality videos 1080p for offline viewing. Thanks for sharing.
Great like the way you do it. Had this dish in Jummu a few years back and loved it. Will make the dish some time. Thanks Chef.
Perfect dish chef i cooked the way you showed,and man it was more than fabulous your dishes are simple and easy to cooked it's FUN to cooked iLove yr way thanks good recipes ❤❤❤
Luv, luv, luv this vid. I think your accent is great and the way you talk to us, so convincing and entertaining.
i tried something different, raw spices(described by you) roasted and fried , then garlic + ginger paste , then some onion paste. parallely mutton was being fried in ghee, then mix them all and let it cook till it gets ready. I use turmeric because of its immense benefits. In the end it came out to be delicious dish which tasted like i had in Daryaganj's MotiMahal
Chef your expression make the dish much more mouth watering. I have always loved your recipes for their authenticity. Awesome !!! And Thank You.
+Brigid Varela Thanks for following. Happy cooking
Chef insted of using ginger powder, can I use ginger paste if yes then what should be the desired quantity of it.... Btw ur recipes are too good u r my fav. Chef m big fan of urs... :)
Is it possible to replace mace and black cardamom with another ingredient? I don't have access to these spices. I'm also impressed that you didn't add yogurt or onions to this dish. I should give this a try.
thanks Neha like a pro
Chef your recepies have always been my favourite. Gonna try this today. Happy Cooking ! Happy Sunday ! :)
wow when i made this a few years ago wow it was sooo delicious the best i ever tasted . now i am vegan and this is soo tempting man must try
I just made in Mustard Oil. The only change I made @ chefranveerbrar instead of Desi Ghee
Mr. Vah Chef You are very Good Amazing Explains I just Love your receipies
Thank you very Much
For the first time in my life I have seen a non kashmiri chef making rogan josh with authentic kashmiri recepi without tampering it. Lovely.