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Tag Archives: ground ginger

Murgh kali mirch ……

murgh kali mirch served alongside steamed basmati rice

Happy New Year to you all, folks!

As my first blog for 2013 I want to share this recipe that, to this day, remains one of the most amazing dishes I have learnt to cook.

It is simple yet very technical as it uses black peppercorns, the king of spices, in three different ways.

First, the peppercorns are used whole to create an infusion in the hot oil; secondly, they are crushed or cracked; and thirdly, they’re ground with garlic and curry leaves to add that extra ‘oomph’ to the dish!!

the ingredients arranged before I cook

adding buttermilk to the chicken

mixing the buttermilk and chicken

adding oil or butter

adding peppercorns to the hot oil

adding cassia

adding the cardamon

adding cloves

adding asafoetida

adding onions and curry leaf to the oil

folding the spices and onions

the leaves will become translucent and the onions start to caramelize

add salt to taste and cook till onions are translucent

keep stirring whilst holding the pot firmly

add ground ginger and garlic one after the other, when the onions are golden

add the chilli powder

add turmeric powder

stir ingredients each time after adding a new one

add ground coriander

add chopped tomatoes

stir in the tomato

let the tomato cook till skin is soft

add marinaded chicken

fold in chicken

cook chicken

crush curry leaves and add to pot

add ground pepper

add a generous sprinkling of cracked pepper

cover the pot and simmer till chicken is cooked

add peppercorns to a mortar

add garlic flakes to mortar

crush leaves and add to mortar

add coriander leaves

crush ingredients with pestle working under a clean tea towel to prevent any mess, and smile please!!

add the crushed spices to the pot

sprinkle chopped coriander on top before serving

close up of dish

the dish is now ready!

plate the meal on a banana leaf and served with steamed rice

If you want quantities, here is the murgh kali mirch recipe.

And if you want the classic way to cook basmati rice, please watch this video!

Please let me know how you go with this dish.

Anah Daata Sukhi Bhava!!

Kashmiri Rogan Josh Pandit style

Another week, another blog, folks.

This dish is one of my favourites. When the rogan rises to the top, letting you know that after a long, slow cooking it’s ready to be eaten, it’s sheer joy!

So, let’s get started!

Here is a step-by-step version of this delicious Kashmiri ‘classic’ rogan josh recipe.

you can make this delicious Kashmiri rogan josh dish

For this recipe I use:

1 kg diced goat on the bone

diced goat meat left on the bone

First of all, we grind all the spices that we use to marinate our meat.

½ tsp ground Kashmiri chillies

Kashmiri chillies and ground Kashmiri chillies

½ tsp ground cinnamon

Cinnamon sticks and ground cinnamon

½ tsp ground green cardamoms

green cardamoms and ground cardamom

½ tsp ground black cardamoms

black cardamoms

¼ tsp ground cloves

cloves and ground cloves

½ tsp ground black peppercorns

whole and ground peppercorns

½ tsp ground fennel seeds

fennel seeds and ground fennel

I add the marinating spices one at a time.

adding one ground spice at a time

adding another ground spice

Press the spices into the meat, then set aside for a few minutes.

pressing the spices into the meat

Over high heat, heat saucepan for a few moments then add ½ cup vegetable oil.

adding the vegetable oil to the hot pan

Heat the oil until it starts smoking.

Reduce heat and add 1-inch cinnamon stick and 2-4 whole black cardamoms and 4–6 whole green cardamoms.

adding the green cardamoms

Add 6–8 whole cloves and 1 tsp whole peppercorns and increase heat.

heating the whole spices

Add 1 tsp whole fennel seeds and the marinated goat and fold the meat so it is coated with the oil.

adding the marinated goat

Cook until the meat is caramelised.

caramelising the meat

Add 1 tsp ground asafoetida and 1½ tsp dry ginger powder and fold into the meat and cook for 1 minute. Add salt to taste and fold into the meat. Next, add 1½ tbs ground Kashmiri chillies and fold into the meat, followed by ¼ cup rattan jot infusion.

adding rattan jot infused in hot oil

Beat 2 cups whole-milk yoghurt and then add to the pan.

adding the yoghurt

folding the yoghurt into the meat

Then gently fold the yoghurt until it thoroughly coats the meat.

Cover the pan and cook over medium heat for about 1½ hours, or until the meat is cooked and the rogan (red oil) comes to the surface.

the finished product…note the oil has risen to the surface

Serve with boiled, or steamed, Basmati rice and naan bread, if you wish.

This really is a velvety stew to die for!

Anah Daata Sukhi Bhava!

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