One of the signature Kashmiri curries, meat is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies imparts a dramatic red colour to the curry. Rogan josh was originally brought to Kashmir by the Mughals.


  • 1 kg meat-cut into pieces
  • 5 cups water
  • 2 1/4 tsp salt
  • 1 Tbsp ground garlic
  • 1 cup pure ghee
  • 4 cloves
  • 8 green cardamoms
  • 5 tsp turmeric powder
  • 2 Tbsp onion paste-fried
  • 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
  • 1/2 tsp saffron-ground and added to 2 tbsp warm water
  • 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
  • 1/4 tsp black pepper powder


  • 1.Boil the meat in the water; remove the scum with a ladle until the water is clear.
  • 2.Add the salt and the garlic. Boil until the meat is half done.
  • 3.Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
  • 4.Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
  • 5.Remove from heat and sprinkle a tbsp of water and cover.
  • 6.To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
  • 7.Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
  • 8.Add the cockscomb flower extract, saffron water and black pepper powder.
  • 9.Mix well and bring rapidly to a boil.