Kashmiri rogan josh

Neha Mathur’s selected Kashmiri-style Rogan Josh uses bone-in goat, plain full-fat yogurt, fennel powder and dry ginger. This profile follows her Instant Pot preparation with mustard oil and the offered optional ratan jot tempering.

Saffron strands soak in hot milk and are kept aside. Black and green cardamoms, cloves, black peppercorns and mace are lightly crushed in a mortar and pestle. Yogurt is whisked smooth with Kashmiri red chilli powder, fennel powder, asafoetida, dry ginger, ground coriander, ground cumin, garam masala and salt.

Mustard oil heats in the Instant Pot on the sauté setting. The crushed spices, Indian bay leaves, dried red chillies and cumin seeds are added, followed by the goat pieces. The meat cooks briefly with occasional stirring, then the same yogurt mixture and saffron milk are mixed in, followed by hot cooking water.

The lid is closed and the valve set to sealing for pressure cooking. After the documented pressure release, the lid is opened and the meat is checked for tenderness with a spoon; further pressure cooking is offered if needed.

For the optional finish, ghee heats in a separate small pan with ratan jot until it turns ruby red, then is strained directly over the curry without stirring it in. The finished dish keeps that red fat layer on top, with prepared steamed basmati rice as the selected recommended accompaniment.