ROGANJOSH - Native Kashmiri Chilly Curry

From Your Pantry:

1 pack of Roganjosh Curry Mix

500g of Mutton (from hind leg, shoulder)

4 tbsp (60ml) Oil (ideally, mustard seed oil)

3 tbsp (45g) Plain Yoghurt (whisked to a smooth paste)

2 cups (480ml) Water (use warm water)

Instructions:

In a bowl, add the curry mix, whisked yoghurt and half the oil to make a thick paste. Add in the meat pieces, mix and massage the paste over it to cover evenly. Leave to marinate for 30-60min. *You can skip the marination if you don’t have time. Heat up a deep pan and add the remaining oil. Add the coated meat to this and roast on medium-high flame. Make sure to keep moving the meat in the pan to roast evenly on all sides. Sprinkle some oil if it becomes too dry. When you see the meat starting to brown on the outside, add water, cover with a lid and cook on low-medium heat for 50 minutes or until the meat becomes tender.

*Quick Fix: Reduce cooking time using a pressure cooker, cook for one whistle and keep on low heat for 5-7 minutes.

Check if you need additional salt according to your taste. The consistency should be that of a thick curry. Adjust the water to get desired consistency. Serve hot with rice. 

*Also Try: Cooking with chicken or minced mutton.

From Your Pantry:

1 Pack of Roganjosh Curry Mix

500g of Whole Potatoes (5-6pc, medium size ~6cm)

4 tbsp (60ml) Oil (ideally, mustard seed oil)

3 tbsp (45g) Plain Yoghurt (whisked to a smooth paste)

2 cups (480ml) Water (use warm water)

 

Preparation for Potatoes:

Steam whole potatoes with their skin, until just cooked and should remain firm. Peel the skin. With a thin needle or toothpick, make 6-8 holes carefully. Alternatively, you can also just create small cuts with a knife to allow the spice paste to seep in. Deep fry in oil on low heat, to get a golden brown coating.

*Quick Fix: If you don’t have time for the traditional whole potato prep, don’t worry. Just peel the raw potatoes, cut them into 1.5 inch cubes and pan/deep fry.

Cooking Instructions:

In a bowl, add the curry mix, whisked yoghurt and oil to make a paste. Heat up remaining oil in a deep pan, add the paste along with the  prepped potatoes and water. Mix (lightly so as to not break) so that they are coated evenly.  Cover with a lid and cook on low-medium flame for 30 minutes. Check if you need additional salt according to your taste. The consistency should be that of a slightly thick curry. Adjust the water to get desired consistency. Serve hot with rice.

*Also Try: Cooking cubed potatoes with mushroom.

We pack our recipe mixes on order, to ensure that your curries are made with the freshest and most flavourful spices and ingredients.

We ship pan-India and have a fixed shipping cost of INR 50 for standard delivery. You can expect your order to be delivered in Delhi NCR in 1-2 days and between 5-8 days for rest of India. In case you'd like an order to reach quicker, reach out to us at 9910902546 and we can organise express overnight shipping at an additional cost.

Our products are handcrafted in the same way as at home, with ingredients sourced from farmer collectives in India. The spices used in our recipe mixes are in their purest form, without any chemicals, adultrants and preservatives.

In case you are dissatisfied with the product, please reach out to us at team@sundooq.in and we will ensure a full refund on your purchase. 

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