Easy Pressure Cooker Mutton Rogan Josh |

If you know me, you know my love for mutton recipes runs deep, and Mutton Rogan Josh is one of those iconic dishes that never fails to impress. Originating from the beautiful valleys of Kashmir, this dish is a celebration of rich, aromatic flavors that have been passed down through generations. Traditionally slow-cooked to perfection, I’ve simplified this beloved recipe using a pressure cooker, making it super easy and hassle-free without compromising on taste.
I’ve kept the ingredient list minimal, focusing on core flavors, so all you need to do is let it slowly cook, and you’ll have a beautifully tender Mutton Rogan Josh ready at the end. This is comfort food at its finest, with the added convenience of a modern twist!
For this recipe, I’ve used my trusty Stahl Xpress Cooker - made with high quality triply stainless steel it’s a kitchen essential I can’t do without. From succulent biryanis to hearty curries, this cooker has seen it all, and I truly believe every home deserves a great pressure cooker like this one. The ease, speed, and consistent results it delivers make it a must-have in my kitchen.
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Recipe For Mutton Rogan Josh
Ingredients:
• Mutton/Lamb (with bone) - 1 kg
• Tomatoes - 4, chopped (or ¾ to 1 cup of tomato purée)
• Mustard Oil - 125ml
• Bay Leaves - 4
• Cinnamon Sticks - 2
• Green Cardamom - 4
• Black Cardamom - 1, crushed open
• Asafoetida (Hing) - ½ tsp (diluted in water)
• Ginger-Garlic Paste - 4 tbsp
• Coriander Powder - 2 tbsp
• Kashmiri Red Chilli Powder - 3 1/2 tbsp
• Dry Ginger Powder - 1 tbsp
• Fennel Powder - 1 tbsp
• Yogurt (Dahi) - 250 gms (whisked)
• Water - 1 cup (approx. 350 ml)
• Salt - 1 tsp (adjust to taste)
Method:
1. Prepare the Mustard Oil:
• Heat the mustard oil in a pressure cooker until it starts to smoke. Once smoking, turn off the heat and let the oil cool for a minute. This step helps reduce the pungency of the oil, enhancing the overall flavor of the dish.
2. Add Whole Spices:
• Reheat the oil on medium flame and add the bay leaves, cinnamon sticks, green cardamom, and the crushed black cardamom. Sauté for 30 seconds until aromatic.
3. Sear the Mutton:
• Add the mutton pieces to the cooker. Sear the meat on medium-high heat, stirring occasionally for about 7-8 minutes until the meat starts to brown and release its fat. This step locks in the juices and enhances the flavor of the meat.
4. Add Aromatics and Spice Powders:
• Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
• Add coriander powder, Kashmiri red chili powder, dry ginger powder, and fennel powder. Dilute the asafoetida in a bit of water and add it to the mixture. Sauté the spices with the meat for another 2-3 minutes, ensuring the spices don’t burn.
5. Incorporate the Yogurt:
• Reduce the heat to low before adding the whisked yogurt. This step prevents the yogurt from curdling. Stir continuously to blend the yogurt into the meat and spices, cooking for 3-4 minutes until the oil separates.
6. Add Tomatoes or Tomato Purée and Water:
• Add the chopped tomatoes or the tomato purée, and cook until they soften and meld into the gravy.
• Pour in 1 cup of water (about 350 ml) to form a thick, rich gravy. Ensure the consistency is not too watery; it should have a bit of body to coat the mutton well.
7. Pressure Cook:
• Secure the pressure cooker lid. Cook on high heat until the first whistle, then reduce the heat to low and cook for 6-7 more whistles, about 25-30 minutes, until the mutton is tender and fully cooked.
8. Final Seasoning:
• Once the pressure releases naturally, open the lid, check the seasoning, and adjust salt if necessary. If the gravy is too thin, simmer on low heat without the lid to thicken it to the desired consistency.
9. Serve:
• Garnish with fresh coriander leaves, if desired, and serve hot with steamed rice, naan, or parathas.
Happy cooking, and may your kitchen always be filled with the aroma of delicious, heartwarming dishes!
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[@CookingHub.786]

Yummy Recipe 😋

[@chefnehalkarkera]

@@CookingHub.786 thanks

[@GoodFoodLand]

Yummy 😋

[@chefnehalkarkera]

Thanks

[@sweettooth7472]

Will definitely try this out😊

[@chefnehalkarkera]

Hope you like it!

[@Ek_pai]

Love your Videos❤😋

[@chefnehalkarkera]

@@Ek_pai thanks

[@Ghost.Nappa56]

God knows whether this is authentic or not but it does look absolutely fabulous

[@chefnehalkarkera]

Do try it out and let me know, if you feel it’s authentic enough 🙂

[@GoodFoodLand]

Navu karkera family, Manglorean

[@chefnehalkarkera]

❤️🙂