Mutton Rogan Josh

mutton rogan josh

Preparation Time : 30 minutes + Marination time
Cooking hour : 1 & 1/2 hour (Approx)
Ingredients:

• Mutton(Goat meat) or Lamb : 3 lb
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Vinegar or lime juice : 2 tsp
• Turmeric powder : pinch
• Green Cardamom : 6-8 
• Black Cardamom : 2 
• Bay Leaf/Tej Patta : 2 small
• Clove/Laung : 6 
• Whole Black peppercorn/Kali Mirch : 10 whole
• Cinnamon/Dalchini :  2" 
• Mace/Javetri : 1/2 tsp
• Ginger paste  : 2"
• Garlic paste : 8  coves
• Onion : 2 cups finely chopped
• Yogurt : 6 tbsp
• Salt to taste
• Vegetable oil for Cooking
• Cumin powder : 2 tsp
• Corriander Powder : 1 tsp
• Fennel Seed Powder : 2 tsp
• Kashmiri chili powder : 1 tsp or more to get colour
• Red Chili Powder : 1/2 tsp 
• Black pepper powder : 1/4 tsp
• Garam masala powder : 1/4 tsp

Procedure:

1) First marinate the meat for 2-3 hours in 1 tsp ginger paste, 1 tsp
    garlic paste, 2 tsp vinegar or lime juice, pinch of turmeric and salt.
2) Heat oil in a wide, heavy vessel / pan over a medium-high flame.
    Add the meat in a single layer and fry till they are browned. Sprinkle
   a tsp of kashmiri red chili powder while frying the meat. Remove and
   keep aside.

3) Temper the same oil with green cardamom ,black cardamom ,bay
     leaf,clove , whole black pepper,cinnamon,javetri . Wait a few
     seconds for the spices to sizzle.

4) Now add the onion. Fry the onions to a medium brown color.

5) Add the ginger-garlic paste and saute for the next minute or so.

6) Now add  cumin powder, corriander powder, fennel powder, kashmiri
    red chili powder and red chili powder.With a sprinkle of water fry the
    masala till oil separates from the edges of the pan.

7) Now add the fried meat cubes along with the meat juices. Mix them
    well so that the meat is coated with masala. 

8) Now lower the heat and put in 1 tbsp of beaten yogurt and mix and
    fry for about 30 seconds until yogurt is well mixed. Add the remaining
    yogurt, a tbsp at a time in the same way. Mix and fry for another 3-4
    minutes at low heat.

9) Add 1&1/2 to 2 cups of water and salt to taste. Mix well. Bring the
    gravy to a boil. In the mean time check the taste ,add salt and chili
    powder as per your liking.

10) Cover, turn heat to medium-low and cook in simmer for about an hour
    or more until meat is fully cooked. In every 10 minutes give the pan a
    good stir to prevent burning in the bottom and sides. If the gravy  tends
    to become too dry add some more water. When the meat is cooked, take
    off the lid, turn the heat to medium -high and boil the excess gravy,
    stirring continuosly,until the gravy is thickenedas per your desire.

11) Sprinkle the garam masala and black pepper powder over the dish and
    mix them well and turn off the heat.

Matar Dal In Bengali Style

matar dal

Ingredients:

• Yellow Split peas / matar dal : 1 cup
• Cumin seeds : 1 tsp
• Garlic : 2-3 cloves minced
• Onion : 3-4 tbsp finely chopped
• Green chilies : 3-4 slit
• Salt to taste 
• Sugar to taste(optional)
• Garam masala powder : 1/4 tsp
• Ghee to sprinkle
• Vegetable oil : 1-2 tbsp

Procedure :

1) Wash and cook 1 cup of matar dal in the pressure cooker 

     with little turmeric and 2 cups of water.
2) In a deep bottomed pan heat oil and temper with cumin   

    seeds ,garlic minced. When the spices splutter add 

    chopped onion and green chillies.
3) Fry till the onion turns a nice pink and is softened.
4) Add the cooked dal and mix well.
5) Add salt and desired amount of water if reqiured. Let the  

    dal come to a boil.
6) Add a little ghee and garam masala powder ,mix well and 

    turn off the heat.
 

   Serve hot with steam rice.

   Happy Cooking!!