Fennel, Dry Ginger, Cardamom, Kashmiri Chillies.
Rogan Josh: Heat a saucepan, add mustard oil, cloves, green cardamom, mutton/chicken and saute well. In a bowl, add curd, add Junyali Kashmir valley spice blend mix well, transfer it into a saucepan. Add salt to taste and let it cook. Add little mutton stock mix well and cover it with the lid, cook till the meat is tender. In a pan, add ghee, ratanjot once it leaves the colour, strain the mixture and transfer it into the saucepan and mix well. Serve hot with naan.
For every 100gm
Cafe Junyali
Cafe Junyali Kashmir Valley Spice Blend,...