MediumFeatured Spice: Royal Kashmiri Red Chilli
Imperial Kashmiri Rogan Josh
A timeless Kashmiri classic with a slow-cooked aromatic gravy boasting the magnificent crimson hue of Villa Spice Kashmiri Mirch.
Prep: 20 Mins
Cook: 50 Mins
Servings: 4
The Key Spice
Kashmiri Red Chilli Powder
हर स्वाद में शाही अंदाज़ — Naturally Vibrant Colour & Mild Sweet Heat.
Ingredients
- Villa Spice Kashmiri Red Chilli Powder(Whisked in 3 tbsp warm water)2 tbsp
- Villa Spice Shahi Garam Masala1 tsp
- Mutton / Paneer / Mushrooms(Cut into hearty pieces)600g
- Mustard Oil or Pure Ghee3 tbsp
- Asafoetida (Hing)1 pinch
- Whisked Fresh Curd (Yogurt)1 cup
- Fennel Powder (Saunf)1 tbsp
- Dry Ginger Powder (Sonth)1 tsp
- SaltTo taste
Master Chef Secrets
- ★Always hydrate Kashmiri Mirch in a little warm water before adding to oil to avoid scorching the delicate pepper sugars.
- ★Use authentic mustard oil or desi ghee for traditional depth.
Step-by-Step Instructions
1
Tempering the Ghee
Heat mustard oil to smoking point, then lower flame to cool slightly. Add hing and whole cloves.
2
Blooming the Kashmiri Mirch
Pour the whisked Kashmiri Red Chilli paste into the warm oil. Sauté on low flame for 60 seconds until a glorious crimson color blooms.
3
Simmering with Spices & Yogurt
Add protein of choice, sauté for 5 minutes, then gradually incorporate whisked yogurt while stirring continuously. Add fennel powder and sonth.
4
The Royal Finish
Cover and slow cook until tender. Finish by sprinkling 1 tsp Villa Spice Shahi Garam Masala and serve piping hot with steamed basmati rice.