Pressure Cooker Rogan Josh with Coconut & Almonds
Submitted by moumita
Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis rogan josh leans rich and nutty, the way Mughlai-style Indian kitchens make it. Tender mutton simmers in a deeply aromatic gravy built on a freshly ground paste of toasted coconut, almonds, and a small treasury of whole spices.
The flavour starts with dry-roasting. Toasting the coriander, cumin, poppy seeds, almonds, cardamom, peppercorns, cloves, mace, and coconut before grinding them wakes up their oils and deepens the whole curry, the step that separates a great masala from a flat one. Ground to a paste with soaked chillies, ginger, garlic, and nutmeg, it becomes the heart of the dish.
The trick to a smooth, un-split gravy is the curd. Adding the beaten yogurt a teaspoon at a time, frying between additions until the oil separates, lets it blend in richly without curdling. Then the mutton browns in all that spice, and the pressure cooker does in minutes what would otherwise take hours, turning tough shoulder meltingly tender.
Chef Tips
- Dry-roast the spices and nuts before grinding. This is what gives the curry its deep, layered flavour.
- Add the curd gradually, a teaspoon at a time, frying between each, so it enriches the gravy without splitting.
- Fry until the oil separates from the masala before adding the meat. That’s the sign the base is properly cooked.
Variations
- Use goat, lamb, or even chicken in place of mutton, adjusting the pressure time.
- Adjust the dried chillies up or down to control the heat.
- Garnish with fresh coriander and serve with rice or naan.
Ingredients
Directions
In a pan roast Coriander, cumin, poppy seeds, almond, brown cardamoms, peppercorns, cloves, mace and coconut together.
And after roasting grind to a paste with whole chillies, ginger garlic and nutmeg.
Adding a little water in which chillies are soaked from time to time.
Heat oil in pressure cooker for 2 minutes.
Add bay leaves, green cardamon and cinnamon.
Stir for few second, now add grated onions and fry until it becomes golden.
Add tomatoes, turmeric, chilly powder and ground paste. Stir well.
Add 1 teaspoon curd. Stir fry until curd is well mixed.
Add the remaining curd in the same way, a teaspoon at a time. Fry until oil separates ( approx. 3 min). Add meat and salt. Fry until meat is lightly browned. Add water and stir.
Close the lid of cooker. Bring to full pressure on high heat. Now reduce heat and cook for 10 minutes.
Remove from heat. Allow it to cool.
Open it and serve hot.
Comments
Good .... Great.