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Home-cooked Recipes

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PANEER ROGAN JOSH

Rogan Josh in the Kashmir Valley changes its form from one ethnicity to other. The Muslim waza, uses onions and garlic liberally in their preparation while the Kashmiri Pandits in accordance with their holy scripture, the Nila Mata Purana, strictly avoid tomatoes, onions and garlic in this iconic dish. The Pandit recipe stands out in the creative method with which the paneer is cooked in ‘rogan’ or oil and tempered with the ‘josh’ of red chillies and other spices to bring out multiple layers of flavor. This is one recipe that you will want to master the art of. 
Recipe
  • Cut paneer in thick & long pieces : ½kg
  • Heat oil in a pot to deep fry the paneer 
  • Make sure the paneer does not break while frying. Don't fry all the paneer together.
  • Pour a glass of Water in a bowl & add a pinch of Turmeric (Haldi) to it  
  • Immediately soak the fried pieces of paneer in the turmeric water to maintain its soft texture
  • In a different pan, heat oil : 1½ table spoon of
  • Roast Asafoetida (Heeng): ½ spoon
  • Sauté Clove (Laung): 1, Cumin (Zeera) seeds: 1 spoon, Bay leaves: 2
  •  Grind a black Cardamom pod (Elaichi) & put it in the pan 
  • Generously sprinkle Kashmiri Red chilli powder (Laal Mirch): 2 tablespoons 
  • Mix everything together
  • Pour Curd (Dahi) to the roasted spices: 2 table spoon 
  • Mix everything well till the spices & curd release their oil
  • Salt (Namak): 1½ teaspoon 
  • Now, add the Paneer pieces & its water to the spice mix
  • Add a glass of water : 1
  • Cook on high flame for 5 minutes
  • Add Ginger (Adrakh) powder: ½ teaespoon, Fennel (Saunf) powder: 2 teaspoons, Garam masala: ½ teaspoon, Green Cardamom (Choti elaichi): ½ teaspoon
  • Mix everything well
  • Cook on low flame for 20-30 minutes
  • Garnish it with garam. masala & Elaichi powder : 1/2 teaspoon each
  • Serve it with steamed rice or roti
Ingredients
  • Paneer
  • Oil
  • Water
  • Turmeric (Haldi)
  • ​Asafoetida (Heeng)
  • ​Clove (Laung)
  • Cumin (Zeera) 
  • Black cardamom (Elaichi)
  • Kashmiri Red chilli powder (Laal Mirch)
  • ​Curd (Dahi)
  • Salt (Namak)
  • Ginger powder (Adrakh) ​
  • Fennel ​powder (Saunf)
  • ​Garam masala
  • Green cardamom (Choti elaichi)​
  • Bay Leaves (Tej Datta)
  • Cardamom powder (Elaichi powder)
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