Rogan Josh & Kashmiri Beingan

Giri, A. (2018). [Photograph]. The Diplomat. https://thediplomat.com/2018/11/a-new-documentary-showcases-the-official-indian-narrative-on-kashmir/

Kashmiri-Muslim Region

Kashmir sits at the base of the Himalayas in the north of the Indian subcontinent, a conflicted region since the Partition of India and Pakistan in 1947, especially in recent years. Pakistan administers the northern and western regions of Kashmir, while India administers the south and southeast. However, neither country recognizes the line between these divisions as an international boundary, so Kashmir has been engulfed in conflict since India and Pakistan’s creation. The easternmost region of Kashmir is controlled by China. The region. Most Kashmiris are either Hindu (in the east) or Muslim (in the west). A small Tibetan Buddhist population is also present.

Kashmiri food is known for its warmth, commonly using spices like cardamom, ginger, cinnamon, cloves, and garam masala. These ingredients pair well with both vegetables and meat dishes. A popular vegetarian dish from the region is Kashmiri Baingan, eggplant in what is usually a yogurt base, associated with Kashmiri styles of cooking. Its flavors and textures are highly balanced: the ground spices, the tanginess of the curd (yogurt), and the texture of the eggplant compliment the dish beautifully. Many recipes in Kashmir are influenced by the Mughals, originally from Persia. Cream sauce or yogurt bases are mostly associated with Mughal cooking. Dairy products were not used in cooking until Mughal cuisine introduced it in the North.

Gowardhan, M. [Photograph]. Maunika Gowardhan. https://maunikagowardhan.co.uk/cook-in-a-curry/kashmiri-khatte-baingan/.

Kashmiri Beingan

Ingredients:

2 eggplants cut into 1 inch pieces

2 tbsp mustard oil

2 cups plain yogurt

2 tsp ginger powder

2 tsp Kashmiri chili powder

1/2 tsp turmeric

1 tsp fennel seeds

4 cardamom pods crushed

1/4 tsp asafoetida (hing)

1 tsp salt, or to taste

Instructions:

Place the cut pieces of eggplant into a bowl of salted water for 10 minutes. This draws out the bitter taste and helps season the eggplant.
Add 1 tbsp mustard oil to a preheated pan. Drain eggplant pieces and add to oil. Saute until soft and roasted thoroughly. Turn off heat and keep aside once cooked.
Into a bowl, add yogurt, ginger powder, chili powder, turmeric, and salt. Whisk until smooth.
In a large pan, heat the remaining mustard oil on medium heat. While oil heats, coarsely grind/pound (with a mortar and pestle) fennel seeds, cardamom, and asafoetida. Add this to the oil and head for a few seconds until it pops.
Add the yogurt mixture and bring to a boil for 1 minute. Add cooked eggplant pieces, cook for another 3-4 minutes, stirring continuously.
Remove from heat, taste and adjust seasonings. Serve with rice.

Serving Size: 4.

Nagi. (2020). [Photograph]. RecipeTin Eats. https://www.recipetineats.com/rogan-josh/.

Rogan Josh

Ingredients:

5 tbsp ghee or oil

3-4 black cardamom crushed

4-5 cloves crushed

8-10 black peppercorn crushed

1 cinnamon stick

1 bay leaf

4-5 dry red chilies

1 tsp cumin seeds

1/4 tsp asafoetida

650 grams of Mutton (Lamb chops)

2 tbsp hot milk

1 pinch saffron

3/4 cup yogurt

1 tsp maida

3 tsp Kashmiri red chili powder

3 tsp fennel powder

1 tsp dry ginger powder

1 tbsp coriander powder

salt to taste

Instructions:

Wash the mutton (lamb chops) nicely and drain water completely.
Marinade the mutton with fennel powder, dry ginger powder, coriander powder, and 1 tsp Kashmiri red chili powder for about 1-1 1/2 hours. Cover the bowl and refrigerate for best results.
Heat oil in a heavy bottom pan. Add bay leaf, black cardamom, cloves, cinnamon stick, 2 tsp Kashmiri red chili powder, dry chilis, black peppercorn, and cumin seeds.
Immediately add marinated mutton and mix well. Cook on medium-high and stir occasionally.
Add in asafoetida and stir well. Add 1 cup water to the mutton mic and cook with lid covered.
In a separate bowl, add yogurt and red chili powder, fennel powder and whisk nicely.
Take off the lid and add in whisked yogurt and mix everything well.
Cook for about 15-20 minutes on medium-low heat till mutton is soft and tender.
Serve with steamed rice or Naan.

Serving Size: 4.

Ali, S. (2016, July 5). Kashmiri Rogan Josh Recipe - mutton in Red Curry. Archana's Kitchen. Retrieved 2021, from https://www.archanaskitchen.com/kashmiri-rogan-josh-recipeMathur, N. (2020, May 31). Mutton Rogan Josh Recipe. Whisk Affair. Retrieved 2021, from https://www.whiskaffair.com/mutton-rogan-josh-recipe/ Archana's Kitchen. (2018, August 9). Kashmiri Dahi Baingan recipe. Archana's Kitchen. Retrieved 2021, from https://www.archanaskitchen.com/kashmiri-dahi-baingan-recipeBlakemore, E. (2021, May 3). The Kashmir Conflict: How Did It Start? Culture. Retrieved March 17, 2022, from https://www.nationalgeographic.com/culture/article/kashmir-conflict-how-did-it-start

Page updated

Report abuse