Rogan stands for the red colour while ‘josh’ is the heat- both coming from the use of Kashmiri red chilies.

Preparation Time: 35 Minutes.
Cooking Time: 1 hour
Serves: 4
1 Kg Meat on Bone
½ Tsp. Cinnamon Powder
½ Tsp. Green cardamoms Powder
½ Tsp. Fennel Powder
½ Kashmiri Chilli Powder
¼ tsp. Clove Powder
Other Ingredients:
1/2 Cup Mustard Oil
a pinch Asafetida
2 inch Cinnamon Stick
4 Cardamoms
1 tsp. Pepper Corns
1 tsp. Fennel Seeds
1 tsp. Heeng
2 tsp. Dry Ginger Powder
2 Tbsp. Kashmiri Red Chilli Powder
¼ tsp. Rattan Jot (Optional)
2 Cup Yoghurt Beaten
Marinate the meat with the powdered spices and set aside for 12-15 minutes.
Heat the oil in a heavy bottomed pan and bring to smoke point. Cool.
To medium hot oil, add the heeng, rattan jot, cinnamon stick, cardamoms, pepper corns and then the fennel seeds.
Add the meat and cook till it is well coated with oil and is caramelised.
Add the ginger powder and cook for a minute.
Add the Red chilli powder and salt and mix well.
Add the beaten yoghurt and mix well.
Cover the pan and cook over slow flame for about 1 hour or until the meat is cooked and the Rogan (Red coloured oil) should come on the surface.
Serve with boiled or steamed rice.




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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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