A Taste of Kashmir: Rogan Josh

There’s something deeply comforting about cooking a dish that has stood the test of time—one that carries with it the warmth of tradition and the elegance of carefully chosen spices. One such dish is Rogan Josh, a classic from the Kashmiri repertoire, and today I’m sharing a version that I absolutely love, adapted from Step-by-Step Indian Cooking by Mridula Baljekar.

This recipe delivers a rich, aromatic curry that's surprisingly simple to make at home. With a deep red hue and a silky finish, it’s the kind of dish that turns an ordinary evening into something special.

This version stays true to its roots but also leaves room for a little flexibility. I’ve added my own twist with some hearty vegetables—because sometimes, a one-pot dinner is exactly what the day calls for.

Ingredients:

• 2 tbsp oil

• 1 large onion, finely sliced

• 2 garlic cloves, crushed

• 1-inch piece of fresh ginger, grated

• 750g (1½ lb) lamb (preferably leg or shoulder), cut into chunks

• 1 tsp ground turmeric

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tsp chili powder (adjust to taste)

• 400 gr. tin chopped tomatoes

• 1 tbsp tomato paste

• 100 ml warm water

• Salt, to taste

• 3–4 tbsp double cream (or heavy cream), for finishing

• 2 tbsp garam masala

• Optional: red bell pepper, carrot, cauliflower (or your favorite veg)

• Fresh coriander for garnish

Method:

1. Sear the lamb: Heat 1 tbsp of oil in a large pan over medium heat. Brown the lamb in batches so the pan isn’t overcrowded—this helps the meat develop colour and flavour. Once browned, set the meat aside.

2. Add aromatics: In the same pot, add the garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, just until fragrant.

3. Build the base: Add the remaining oil and the sliced onions. Cook for 5–6 minutes until soft and lightly golden. Then stir in the chopped tomatoes, tomato paste, and water. Let it simmer for 2–3 minutes to bring everything together.

4. Simmer gently: Return the lamb to the pan. Season with salt, bring to a gentle simmer, then cover and cook on low heat for 1 to 1½ hours, until the meat is tender and the sauce thickens.

5. (Optional) Add vegetables: If you’re adding vegetables like red bell pepper, carrot, or cauliflower, toss them in during the last 20–30 minutes of cooking so they soften but still hold their shape.

6. Finish with cream: Once the lamb is perfectly tender, stir in the garam masala and cream. Let it simmer gently for another 2–3 minutes. The cream adds a luxurious texture and mellows out the spice beautifully.

7. Final flourish: Garnish with chopped coriander if desired, and serve hot with basmati rice or naan.

A Note on the Recipe

I like to turn this curry into a full one-pot meal by adding veggies. It’s a bit of a cheat, but it works wonderfully. In this version, I added red bell pepper, carrot, and cauliflower for extra flavor and nutrition—and it didn’t disappoint.

Mridula Baljekar’s recipe is a gem: richly spiced, comforting, and versatile. Whether you’re making it for a quiet night in or a dinner with friends, it’s the kind of dish that brings people to the table.

Let’s Talk!

Do you make Rogan Josh with a twist too? What veggies do you throw in, or do you keep it classic? Drop your thoughts in the comments—I’d love to hear your version!