Kashmiri mutton Rogan Josh with sheermal bread and raita
Kashmiri mutton Rogan Josh with sheermal bread and raita

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kashmiri mutton rogan josh with sheermal bread and raita. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Kashmiri mutton Rogan Josh with sheermal bread and raita is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kashmiri mutton Rogan Josh with sheermal bread and raita is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kashmiri mutton rogan josh with sheermal bread and raita using 43 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Kashmiri mutton Rogan Josh with sheermal bread and raita:
  1. Make ready For the Rogan Josh
  2. Take 1 kg mutton cut into 2 inch pieces
  3. Make ready 250 GM yoghurt whipped till smooth
  4. Take 6 onions, sliced and deep fried till golden
  5. Make ready 1 tbsp yoghurt
  6. Get 1/2 cup ghee
  7. Make ready 3 cloves
  8. Get 2-3 green cardamom
  9. Make ready 1&1/2 inch ginger
  10. Make ready 10-15 flakes of garlic
  11. Make ready 3-4 dried red chili soaked in 1 cup warm water
  12. Make ready 1/2 tsp garam masala
  13. Prepare 1 1/2 tsp Kashmiri red chili powder
  14. Get 2 tsp dhaniya powder
  15. Make ready 1 1/2 tspm salt or to taste
  16. Make ready 1 bay leaf
  17. Prepare 10-15 strands saffron/kesar soaked in 1/4 cup warm water
  18. Prepare 1/4 TSP powder of green cardamom
  19. Take 1/4 TSP powder of nutmeg/ jaiphal
  20. Take 1/4 TSP powder of star anise
  21. Take For the sheermal
  22. Get 2 cups maida
  23. Get 3/4 cup milk
  24. Get 7-8 strands saffron
  25. Make ready 1 tbsp powdered sugar
  26. Take 1/2 Tsp baking soda
  27. Make ready 1 TSP salt
  28. Make ready 1/4 cup ghee
  29. Get 1 tbsp fennel seeds crushed coarsely
  30. Take As required Melted butter for greasing
  31. Get Mooli Ka raita using hung curd
  32. Take 1 cup curd (hung for 1/2 hour in a muslin cloth)
  33. Prepare 1/2 cup grated mooli or cucumber, squeezed
  34. Make ready 1/4 TSP salt or to taste
  35. Take 1/2 Tsp green chillies chopped
  36. Prepare 2 tbsp chopped green coriander
  37. Prepare 2 tbsp chopped walnuts
  38. Make ready 1 tbsp ghee
  39. Take 1/4 TSP mustard
  40. Make ready 1/4 TSP cumin
  41. Make ready 1/4 Kashmiri red chili powder
  42. Get 1/4 cup pomegranate seeds for garnish
  43. Make ready 2 tbsp chopped green coriander for garnish
Steps to make Kashmiri mutton Rogan Josh with sheermal bread and raita:
  1. Marinate the mutton in yoghurt for 1 hour. Keep aside.
  2. Make a brown onion paste with 1 tbsp of yoghurt.
  3. Grind ginger, garlic and soaked red chillies using a little water from the soaking to make a paste. Keep aside.
  4. Heat ghee in a pressure cooker. Add cloves and green cardamom. Fry for 1-2 minutes. Add the ginger garlic red chili paste. Stir for a few seconds. Remove from fire.
  5. Add garam masala, red chili, dhaniya and salt. Return to fire cook for 1 minute.
  6. Pick up the mutton pieces from the yoghurt, leaving behind the yoghurt. Roast on high flame till oil separates and it looks fried and browned.
  7. Reduce heat. Add the left over yoghurt, stirring constantly on low heat for 5 minutes till it gets well blended.
  8. Add 2.5 cups of hot water and 1 bay leaf. Close the cooker and give one whistle. Reduce heat and let it cook on low heat for 8-10 minutes. Open the cooker after pressure drops.
  9. Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.
  10. Sprinkle powders of green cardamom, star anise and nutmeg. close the cooker. Let the flavours develop for 1 hour.
  11. For sheermal, heat milk in a pot. Take out 2 tbsp milk in a bowl and add saffron to hot milk, keep aside.
  12. Add sugar to the milk in the pot. Mix well.
  13. In a big bowl add the flour, salt and baking soda. Add sweet milk. Knead it to a soft Dough. Cover with a moist muslin cloth and keep aside for 10 minutes.
  14. Preheat the oven to 180 degree Celsius.
  15. Add ghee to the dough and Knead again. Cover and set aside for 10 minutes.
  16. Divide the dough into small portions. Using a little flour roll out the Dough. Sprinkle crushed fennel and press a little. Prick the bread with fork. Brush with saffron milk.
  17. Place the bread on greased baking tray and bake for 8-9 minutes.
  18. Remove,brush with melted butter. Serve hot.
  19. For the raita. In a big bowl mix hung curd, grated mooli or cucumber. Add salth, green chillies and green coriander. Add half of the walnuts. Mix well.
  20. Heat 1 tbsp ghee in a Karachi. Add mustard seed, cumin seeds and Kashmiri red chili powder.
  21. Spread the ghee with spices over the raita.
  22. To serve kashmir on a platter; take a serving plate.
  23. Place sheermal on it, add one piece of mutton along with some thick gravy. Add the raita on the top. Garnish with walnuts, pomegranate seeds and green coriander. Eid Mubarak!!

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