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Indian Beef Rogan Josh Recipe

Indian · Main course · 110 min total

Aromatic and tender beef slow-cooked in a rich, spiced yogurt-based gravy, this classic Kashmiri dish is perfect for a comforting meal.

Ingredients

• 1.5 lbs beef chuck, cut into 2-inch cubes
• 2 tbsp ghee or vegetable oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 1 cup plain yogurt, whisked
• 1 tbsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 4 green cardamom pods, lightly crushed
• 2 bay leaves
• 1 cinnamon stick
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a heavy pot over medium heat. Add cardamom, bay leaves, and cinnamon; fry for 30 seconds until fragrant.
2. Add onions and cook until deep golden brown, about 10-12 minutes. Stir in garlic and ginger; cook 1 minute.
3. Add beef cubes and sear on all sides until browned, about 5-7 minutes.
4. Reduce heat to low. Add chili powder, cumin, coriander, turmeric, and salt; stir for 1 minute.
5. Pour in yogurt gradually, stirring constantly to prevent curdling. Cook for 2-3 minutes until the oil separates.
6. Add 2 cups water, bring to a boil, then cover and simmer on low heat for 1.5 hours, stirring occasionally, until beef is tender.
7. Uncover, increase heat to medium, and cook for another 10-15 minutes to thicken the gravy. Sprinkle garam masala and stir.
8. Garnish with fresh cilantro and serve hot with naan or rice.

Tips

• For best flavor, use Kashmiri red chili powder for vibrant color and mild heat.
• Stir yogurt in slowly to avoid curdling; keep heat low when adding.
• Leftovers can be refrigerated for up to 3 days; flavors deepen overnight.

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