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Mutton Rogan Josh
Mutton Rogan Josh

Mutton Rogan Josh

July 20, 2018


1/2 kg mutton

3 tbsp yogurt

1/4 tsp cumin seeds

1-2 count cloves

2 tbsp Kashmiri red chili powder

1/2 tsp Wandering Foodie Ver Masala Pinch of asaphoetida Mustard oil Salt


Heat some mustard oil or ghee in a pan. Add cumin seeds, cloves and a pinch of asaphoetida and stir well

Shallow fry mutton pieces in the pan until the meat turns brown. Turn the flame off

Add red chili powder and curd. Mix well until a bright red colour appears

Turn the flame on. Add little warm water for volume, if required and fennel seed powder (optional)

Sprinkle Wandering Foodie Ver Masala on top as the gravy comes to boil and salt to taste

Mix well for about a minute , then turn off the heat

Serve hot with naan or steamed rice


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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