Mutton Roganjosh Bengali

Name: Mutton Roganjosh Bengali
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Mutton: 700g, bone-in; Yogurt: 150g; Onion: 200g, sliced; Kashmiri red chilli powder: 2 tsp (for colour); Fennel powder: 1 tsp; Ginger powder (soonth): 1 tsp; Garam masala: 1½ tsp; Bay leaf: 2; Whole garam masala: cardamom 4, clove 4, cinnamon 2-inch; Asafoetida (hing): ¼ tsp; Mustard oil: 4 tbsp; Salt: 1½ tsp; Hot water: 250ml; Kashmiri chilli gives colour without excessive heat — use generously; Fennel and ginger powder are Kashmiri roganjosh's defining spices; Bengali version uses mustard oil instead of ghee — this changes the flavour profile subtly; This dish is better the next day

🍗 Non-veg🌾 Gluten-free📊 Medium

Kashmiri roganjosh adapted by Bengali cooks — mutton in a dark, aromatic gravy with Kashmiri chilli, fennel and yogurt, finished with mustard oil for Bengal's signature taste.

⏱️25 minPrep

🔥70 minCook

🕒95 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Roganjosh Bengali

Brown mutton in hot oil; remove.
Add hing, whole spices; bloom.
Fry onion to golden.
Add yogurt; cook 5 min.
Add Kashmiri chilli, fennel, ginger powder; cook 3 min.
Return mutton; add hot water and salt.
Cover; cook 45–50 min until very tender.
Finish with garam masala.

📖 Cultural notes

|---|---|---|---|---| | 460 kcal | 40g | 12g | 28g | 2g | Bengali cuisine absorbed roganjosh from Kashmiri Pandits who settled in Kolkata during and after the 1947 partition and subsequent migrations. The Bengali version uses mustard oil instead of ghee and may add tomato — adaptations that make it distinctly local. In Kolkata's Kashmiri Pandit community (concentrated in Salt Lake City area), roganjosh remains a community dinner prepared for festivals and family gatherings. ---

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