{"id":313,"date":"2019-08-23T10:51:02","date_gmt":"2019-08-23T10:51:02","guid":{"rendered":"https:\/\/www.jaypeehotels.com\/blog\/?p=313"},"modified":"2026-04-23T03:37:09","modified_gmt":"2026-04-23T03:37:09","slug":"quick-easy-recipe-of-nalli-roghan-josh-by-chef-mahesh-bhati","status":"publish","type":"post","link":"https:\/\/www.jaypeehotels.com\/blog\/quick-easy-recipe-of-nalli-roghan-josh-by-chef-mahesh-bhati","title":{"rendered":"Quick & Easy Recipe Of Nalli Roghan Josh By Chef Mahesh Bhati"},"content":{"rendered":"\r\n
\"Quick<\/figure>\r\n\r\n\r\n\r\n

\u201cMen Look Hot When They Cook\u201d<\/em><\/strong><\/p>\r\n\r\n\r\n\r\n

Signature dish by the Master Chef<\/strong><\/p>\r\n\r\n\r\n\r\n

To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our\u00a0website<\/strong>-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to the chef\u2019s heart. Here the chefs will share the secret of their mouthwatering preparations.<\/p>\r\n\r\n\r\n\r\n

Nalli Roghan Josh<\/strong><\/p>\r\n\r\n\r\n\r\n

INGREDIENTS<\/strong><\/p>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
S NO.<\/strong><\/td>\r\nINGREDIENTS<\/strong><\/td>\r\nQUANTITY<\/strong><\/td>\r\n<\/tr>\r\n
1.<\/td>\r\nLAMB SHANK<\/td>\r\n500 GMS<\/td>\r\n<\/tr>\r\n
2.<\/td>\r\nSLICED ONION<\/td>\r\n200 GMS<\/td>\r\n<\/tr>\r\n
3.<\/td>\r\n\u00a0TOMATO PUREE COOKED<\/td>\r\n300 GMS<\/td>\r\n<\/tr>\r\n
4.<\/td>\r\nGINGER GARLIC PASTE<\/td>\r\n20 GMS<\/td>\r\n<\/tr>\r\n
5.<\/td>\r\nSALT<\/td>\r\n1 TBS<\/td>\r\n<\/tr>\r\n
6.<\/td>\r\nBLACK CARDAMOM<\/td>\r\n10 GMS<\/td>\r\n<\/tr>\r\n
7.<\/td>\r\nSMALL CARDAMOM<\/td>\r\n5 GMS<\/td>\r\n<\/tr>\r\n
8.<\/td>\r\nMACE<\/td>\r\n5 GMS<\/td>\r\n<\/tr>\r\n
9.<\/td>\r\nBLACK PEPPER<\/td>\r\n3 GMS<\/td>\r\n<\/tr>\r\n
10.<\/td>\r\nCLOVES<\/td>\r\n2 GMS<\/td>\r\n<\/tr>\r\n
11.<\/td>\r\nBAY LEAF<\/td>\r\n5 GMS<\/td>\r\n<\/tr>\r\n
12.<\/td>\r\nGARAM MASALA<\/td>\r\n10 GMS<\/td>\r\n<\/tr>\r\n
13.<\/td>\r\nDEGHI MIRCH<\/td>\r\n10 GMS<\/td>\r\n<\/tr>\r\n
14.<\/td>\r\nCOPRIANDER POWDER<\/td>\r\n15 GMS<\/td>\r\n<\/tr>\r\n
15.<\/td>\r\nREFINED OIL<\/td>\r\n40 GMS<\/td>\r\n<\/tr>\r\n
16.<\/td>\r\nBONE STOCK OR WATER<\/td>\r\n100 ML<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n\r\n\r\n

Lets Start\u2026<\/strong><\/p>\r\n\r\n\r\n\r\n

\"recipe<\/figure>\r\n\r\n\r\n\r\n
\"spices<\/figure>\r\n\r\n\r\n\r\n

Whole Spices for Nalli Rogan josh<\/p>\r\n\r\n\r\n\r\n

\"Whole<\/figure>\r\n\r\n\r\n\r\n

Step-1-Slicing onion<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-1-Slicing<\/figure>\r\n\r\n\r\n\r\n

Step-2-Fry Onion slices<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-2-Fry<\/figure>\r\n\r\n\r\n\r\n

Step-3-Fry Onion slices till it gets golden brown<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-3-Fry<\/figure>\r\n\r\n\r\n\r\n

Step-4-Add Nallis<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-4-Add<\/figure>\r\n\r\n\r\n\r\n

Step-5-Mix it well<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-5-Mix<\/figure>\r\n\r\n\r\n\r\n

Step-6-Add Powder Spices<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-6-Add<\/figure>\r\n\r\n\r\n\r\n

Step-7-Add water, tomato puree and cook it till Lamb become\u00a0tender<\/em><\/p>\r\n\r\n\r\n\r\n

\"Step-7-Add<\/figure>\r\n\r\n\r\n\r\n

Step-8 Final Platting of Nalli Rogan Josh<\/em><\/p>\r\n\r\n\r\n\r\n

METHOD:<\/strong><\/p>\r\n\r\n\r\n\r\n

    \r\n
  1. HEAT OIL IN A PAN, ADD WHOLE SPICES AND ALLOW THEM TO CRACKLE THEN ADD SLICED ONION COOK UNTIL BROWN THEN ADD GINGER GARLIC PASTE, LAMB SHANKS AND COOK.<\/li>\r\n
  2. ADD SPICES AND COOK UP TO 75%, AND THEN ADD TOMATO PUREE AND WATER AND COOK UNTIL DESIRED CONSISTENCY IS ACHIEVED.<\/li>\r\n
  3. FINALLY, CHECK FOR SEASONING AND ADD A PINCH OF GARAM MASALA AT THE TIME OF PICK UP. GARNISH WITH CHOPPED CORRIANDER AND GINGER JULLIENE.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n
    \"Chef<\/figure>\r\n\r\n\r\n\r\n

    Chef Mahesh Bhati with Nalli Roghan Josh<\/p>\r\n\r\n\r\n\r\n

    By Master Chef Mahesh Bhati, Jaypee Greens Golf & Spa Resorts, Gr.Noida<\/em><\/strong><\/p>\r\n\r\n\r\n\r\n

    About the chef:<\/strong><\/p>\r\n\r\n\r\n\r\n

    CHEF MAHESH BHATI\u00a0\u00a0<\/strong><\/p>\r\n\r\n\r\n\r\n

    Sous Chef, Jaypee Greens Golf & Spa Resort<\/em><\/strong><\/p>\r\n\r\n\r\n\r\n

    Chef Mahesh Bhati is currently working as Sous Chef with Jaypee Greens Golf & Spa resort, Greater Noida since 2003, i.e. for almost 15 years now with his expertise in Indian cuisine. Starting his career as a trainee in kitchen with Season\u2019s Catering Services in 1989, Chef Bhati has been associated with various organizations like Kwality Restaurant, Connaught Place to KIC Food Products Ltd. to Indraprastha Medical Corporation. He also bagged the opportunity to work for various five star hotels in India and abroad alike which helped him hone his skills. He worked with Hotel Regency in Abu Dhabi as Chef De Partie in 1998 and moved to EMKE group Dubai as Sr. Chef De Partie till 2002 after which he joined Jaypee Greens Golf & Spa Resort.<\/strong><\/p>\r\n\r\n\r\n\r\n

     <\/p>\r\n","protected":false},"excerpt":{"rendered":"

    To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
    \n In this series, you will find the authentic & finest recipes which are close to the chef\u2019s heart. <\/p>\n","protected":false},"author":1,"featured_media":2461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[6],"tags":[],"aioseo_notices":[],"fimg_url":"https:\/\/www.jaypeehotels.com\/blog\/wp-content\/uploads\/2019\/08\/41-11-667x437-1.jpg","_links":{"self":[{"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/posts\/313"}],"collection":[{"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/comments?post=313"}],"version-history":[{"count":6,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/posts\/313\/revisions"}],"predecessor-version":[{"id":5752,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/posts\/313\/revisions\/5752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/media\/2461"}],"wp:attachment":[{"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/media?parent=313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/categories?post=313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jaypeehotels.com\/blog\/wp-json\/wp\/v2\/tags?post=313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}