Kya Baat Hai! Sunday Funday with गरमा गरम Poori and Royal Mutton Rogan Josh!

Namaste and Aadaab to all my lovely foodies! Chef Curry Do’pyaza here, ready to spice up your lives (and your kitchens!) with a truly majestic dish. Today, we are diving headfirst into a culinary experience that is both comforting and regal: Poori with Mutton Rogan Josh!

Think of it – fluffy, golden-brown pooris puffed to perfection, paired with a rich, aromatic mutton curry that melts in your mouth. Uff! Just the thought makes my mouth water!

This dish is a celebration in itself! While Mutton Rogan Josh, with its deep red color and complex flavors, is often associated with Kashmiri Pandit cuisine and festive occasions like weddings and special gatherings, the pairing with Poori elevates any simple meal to a special occasion. Imagine enjoying this delightful combination on a cool autumn evening, or during a family get-together. It’s a dish that brings people together.

A Little History Lesson (Spiced with Facts!)

Rogan Josh, meaning “red meat,” hails from the beautiful valleys of Kashmir. It’s believed to have arrived in India with the Mughals. The unique red color traditionally comes from Ratan Jot (alkanet root) and Kashmiri chilies, both imparting a beautiful hue and a mild heat. Poori, on the other hand, is a humble yet beloved bread, enjoyed across India in countless variations. The marriage of these two culinary gems creates a symphony of textures and flavors that is simply irresistible.

Let’s Get Cooking! (No Stress, Only Deliciousness!)

Preparation Time: 25 minutes
Cooking Time: 75 minutes

Ingredients:

For the Mutton Rogan Josh:

750g Mutton, cut into 1-inch pieces (Mutton = Bakra)
2 medium sized Pyaz (Onions), finely chopped
1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
2 tsp Lal Mirch Powder (Red Chili Powder) – adjust to your spice level
1 tsp Haldi Powder (Turmeric Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Saunf Powder (Fennel Powder)
1/4 tsp Sonth Powder (Dry Ginger Powder)
2-3 Laung (Cloves)
2-3 Elaichi (Green Cardamoms)
1 inch Dalchini (Cinnamon Stick)
2 Tej Patta (Bay Leaves)
2 tbsp Dahi (Yogurt), whisked
2 tbsp Sarson ka Tel (Mustard Oil)
Salt to taste
1 cup Pani (Water)
A pinch of Ratan Jot powder (Alkanet Root Powder) – optional, for authentic color

For the Poori:

2 cups Gehun ka Atta (Whole Wheat Flour)
1 tbsp Sooji (Semolina) – for extra crispness
1/2 tsp Ajwain (Carom Seeds) – optional, for flavor and digestion
Salt to taste
Water, as needed to knead the dough
Tel (Oil), for deep frying

Step-by-Step Instructions:

Mutton Rogan Josh:

Heat the Mustard Oil: In a heavy-bottomed pot or pressure cooker, heat the mustard oil until it reaches its smoking point. This gets rid of the raw smell.
Sizzle the Aromatics: Add the cloves, cardamoms, cinnamon stick, and bay leaves. Let them sizzle for a few seconds, releasing their fragrant oils.
Brown the Onions: Add the chopped onions and sauté them until they turn a beautiful golden brown. This step is crucial for developing the rich flavor of the Rogan Josh.
Ginger-Garlic Magic: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Spice It Up!: Add the red chili powder, turmeric powder, coriander powder, fennel powder, and dry ginger powder. Sauté for a minute, stirring constantly to prevent burning.
Mutton Time!: Add the mutton pieces and sauté them well with the spices until they are nicely browned.
Yogurt Power: Reduce the heat and add the whisked yogurt. Stir continuously to prevent the yogurt from curdling.
Simmer and Dream: Add salt to taste and a cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least an hour, or until the mutton is tender. If using a pressure cooker, cook for 4-5 whistles.
The Secret Touch: If using Ratan Jot, soak it in a little warm water for about 15 minutes, then strain the water and add it to the Rogan Josh for that authentic red color.
Simmer Down: Continue to simmer the Rogan Josh uncovered for 10-15 minutes, allowing the flavors to meld together beautifully and the gravy to thicken.

Poori:

Dough Time: In a large bowl, combine the whole wheat flour, semolina, ajwain (if using), and salt.
Knead with Love: Gradually add water, kneading the dough until it is smooth and firm. It should not be sticky.
Rest and Relax: Cover the dough with a damp cloth and let it rest for at least 20 minutes.
Roll ’em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, thin circle (about 3-4 inches in diameter).
Fry to Golden Perfection: Heat oil in a deep frying pan or wok over medium-high heat. Gently slide a poori into the hot oil.
Puff it Up!: Use a slotted spoon to gently press the poori down into the oil. This will help it puff up beautifully.
Flip and Fry: Once the poori has puffed up and turned golden brown on one side, flip it over and fry the other side until it is evenly golden brown.
Drain and Serve: Remove the poori from the oil and drain it on a paper towel to remove excess oil.

Chef Curry’s Top Tips for a Royal Feast:

Mustard Oil is Key: Don’t skip the mustard oil for the Rogan Josh. It adds a unique flavor that is essential to the dish.
Patience is a Virtue: Simmering the Rogan Josh for a long time allows the flavors to develop fully.
Hot Oil for Puffed Pooris: Make sure the oil is hot enough before frying the pooris. This will ensure they puff up properly.
Don’t Overcrowd the Pan: Fry the pooris one at a time to prevent the oil temperature from dropping.

Cooking Variations for the Modern Cook:

Pressure Cooker Rogan Josh: Short on time? Use a pressure cooker to cook the mutton. It will significantly reduce the cooking time.
Slow Cooker Rogan Josh: For an even more tender and flavorful Rogan Josh, use a slow cooker. Cook on low for 6-8 hours.
Air Fryer Pooris: For a healthier alternative, you can try air frying the pooris. Brush them lightly with oil and air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through.
Induction Cooktop: Use the same steps as above. The induction cooktop allows for precise temperature control, which is beneficial for sautéing the spices and simmering the Rogan Josh.
Oven: Rogan Josh can also be cooked in the oven. After sautéing the ingredients on the stovetop, transfer them to an oven-safe dish, cover, and bake at 325°F (160°C) for 2-3 hours, or until the mutton is tender.

Nutritional Information (Approximate per serving):

Calories: 600-700
Protein: 30-35g
Carbohydrates: 50-60g
Fat: 30-40g

Note: These values are estimates and may vary depending on the specific ingredients and cooking methods used.

Serving Suggestions:

Serve the hot, puffed pooris immediately with the steaming Mutton Rogan Josh. Garnish with fresh coriander leaves for a pop of color and flavor. A side of raita (yogurt dip) or pickled onions would also be a delightful addition.

Now It’s Your Turn!

Go ahead, my friends! Recreate this magnificent dish in your own kitchens. Let the aromas fill your homes and the flavors transport you to a world of culinary bliss. Share this experience with your loved ones and create memories that will last a lifetime. Happy cooking! And remember, food is love, served on a plate!