Kosha mangsho – a Bengali curry with a wealthy, flavorful sauce – is a well-liked Jap Indian Onion Cardamom Chili Sauce. I paired with tofu as meat substitute. It’s tremendous scrumptious with rice, naan, or luchi!
Kosha mangsho is a speciality meat curry from Bengali delicacies. Bengal is a state within the western a part of India and it has its personal delicacies and the delicacies has its set of particular dishes. There may be the kosha mangsho, which is a curry in addition to dishes like puchka, which is form of like pani puri. Bengali desserts embody dishes like rasgulla and sandesh mishti.
There may be numerous seafood in Bengali delicacies, and the vegetable curries on this area are made in a different way. You’ll find some scrumptious Bengali curries already on the weblog, like chapor ghonto(lentil stew with dumplings)and charchari (veggie stir fry).
The kosha mangsho we’re making at the moment is a vegan model of a meaty, Bengali mutton curry. Kosha means gradual roasting and mangsho means meat, so for the standard dish, you’d gradual roast the sauce for some time, then add the meat to it and gradual roast that as nicely, so the meat browns and picks up all the wonderful flavors from the sauce.
For the vegan model, we’re going to brown our onions very well, in order that we are able to deplete all of that shade and taste of caramelization. Tofu is our meat substitute, however you should utilize different meat substitutes, as nicely, similar to vegan rooster, vegan beef, vegan goat (if you’ll find it), and use these as an alternative. You can too use chickpea flour tofu or simply add some white beans or chickpeas to the sauce.
A lot of the flavour is within the sauce that you simply received’t miss the meat!
Like lots of the different regional Indian dishes, this one additionally makes use of numerous complete spices, so use whichever spices you will have readily available. In case you are lacking a spice right here and there, it’s not going to remove from the dish. There’s loads of taste general on this recipe.
This curry is part of my Jap Indian menu for Diwali! This yr I’m sharing 4 regional menus to your Indian banquet. Regional Indian meals usually will get neglected within the midst of the favored choices, so strive these recipes celebrating the various cuisines inside Indian delicacies! You’ll find these fabulous recipes and menus on my YouTube channel right here. Glad Diwali!
Why You’ll Love Kosha Mangsho
- flavorful Bengali curry cooks up in a single pan
- deep, genuine taste with out the meat!
- naturally gluten-free and simply made nut-free and soy-free
Extra Western Indian Curries
For the Tofu “Mutton”
For the Sauce
- 2 teaspoons oil
- 4 inexperienced cardamom pods, partially opened
- 1 black cardamom pod, partially opened
- 3 complete cloves
- 1/2 inch cinnamon stick
- 3 dried pink chilies, use Indian, Thai, or every other scorching chili. In order for you it gentle, use Kashmiri chilies or California pink
- 2 bay leaves
- 1 1/2 cup thinly sliced onion
- 1/2 teaspoon salt, divided
- 2 tablespoons ginger garlic paste, or 4 cloves garlic minced and 1/2 inch ginger minced
- 1 tablespoon floor coriander
- 2 teaspoon floor cumin
- 1 1/2 teaspoons Kashmiri chili powder, or use paprika
- 2 tablespoons tomato puree
- 1/4 cup non-dairy yogurt, or non dairy cream
- 1 scorching inexperienced chili similar to Serrano , thinly sliced
- cilantro and lemon juice, for garnish
Stop your display from going darkish
Make the tofu “mutton.”
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Press the tofu, if you have not already, after which tear it into bite-sized items. You can too dice the tofu should you like. Add the tofu to a bowl together with the yogurt, toss nicely to coat. Then, combine all the dry spices and the cornstarch in a small bowl, and sprinkle everywhere in the tofu, drizzle the mustard oil should you’re utilizing it, after which toss nicely to coat the tofu.
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Warmth a skillet over medium-high warmth, and add the teaspoon of oil, and as soon as the oil is scorching, unfold the tofu onto the skillet. Let the tofu sit undisturbed for two to three minutes, in order that it could actually brown on the underside, after which dislodge the underside and flip to brown the opposite aspect. Drizzle on one other teaspoon of oil, if wanted, to assist the tofu brown. As soon as the tofu is golden brown on a lot of the edges. Take away the tofu from the skillet.
Make the sauce.
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Cut back the warmth to medium, and add the 2 teaspoons oil to the identical skillet. As soon as the oil is scorching, add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, and blend very well. Prepare dinner these for 15 to 30 seconds, till the bay leaves change shade. Then, combine within the onion and 1/4 teaspoon of the salt. Let the onion sit undisturbed for two to three minutes, then stir slightly bit and let it sit for one more 1 or 2 minutes once more. Improve the warmth to medium-high, and proceed to cook dinner till the onion begins to char and caramelize in locations. Add a splash of water right here and there to assist the onion brown evenly. Be sure to stir regularly, since we’re cooking at a fairly excessive warmth, and also you don’t need the onion to burn. In case your pan is just not heating up sufficient, then you possibly can improve the warmth to excessive. As soon as half of the onion is beginning to char, scale back the warmth slightly bit to medium-high or medium, and proceed to cook dinner. You can too cowl the pan with a lid at this level to assist the onions cook dinner evenly with out drying out. 7-9 minutes
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As soon as a lot of the onions are golden brown, add the ginger garlic paste, 2 to three tablespoons of water, and all the floor spices to a small bowl and blend very well. Add this combination to the pan with one other splash of water, and blend the combination into the onion. Prepare dinner for about half a minute, then combine within the tomato puree. After about one other half a minute, stir within the nondairy yogurt and three/4 cup to 1 cup of water, then cowl with the lid, and scale back the warmth to medium, if it was larger. Proceed to cook dinner for about 10 minutes to cook dinner all the spices and permit the flavors to meld. The sauce will thicken slightly bit and decide up taste from the onion. Stir as soon as in between, add 1/2 to 1 cup of water or inventory, relying on how thick or how saucy you need your completed dish to be.
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Add the crisped up tofu, the chilis, and the remaining salt to the pan, toss calmly, and canopy with the lid once more. Cut back the warmth to medium-low, and let the tofu simmer within the sauce for 10 to fifteen minutes. On the 10-minute mark, style and modify the salt and taste. You can too add extra water or inventory if the sauce is thickening an excessive amount of. Then, both simmer for a number of extra minutes for a thicker sauce that adheres to the tofu or swap off the warmth in order for you it saucier. Serve garnished with the cilantro and lemon juice and with some naan, flatbread, rice, Pulao, or luchi, which is a fried Bengali flatbread.
This dish has numerous simmering, and that’s a part of it! Kosha means gradual, so gradual cooking the sauce is vital to getting these deep flavors.
Storage: You may retailer leftover kosha mangsho in a closed container for as much as 3 days within the fridge. You can too freeze it for a few months in a freezer secure container. Simply reheat within the microwave, or within the skillet, or within the oven, and serve.
This recipe is of course gluten-free. For nut-free, simply make sure that your non-dairy yogurt is nut-free.
To make it soy-free use a soy-free vegan rooster substitute, chickpea flour tofu, chickpeas, beans, or greens.
Energy: 212kcal, Carbohydrates: 20g, Protein: 12g, Fats: 10g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 4g, Sodium: 511mg, Potassium: 336mg, Fiber: 5g, Sugar: 7g, Vitamin A: 706IU, Vitamin C: 62mg, Calcium: 209mg, Iron: 3mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
Components and Substitutions
- tofu – That is your meat substitute. You need to use vegan rooster substitute, chickpea flour tofu, chickpeas, beans, or greens as an alternative, should you choose or should you want soy-free.
- non-dairy yogurt – Helps the spices persist with the tofu and make the sauce slightly creamy.
- floor spices – You’ll season the tofu with turmeric, Kashmiri chili powder, garam masala, salt, and garlic powder. For the sauce, you’ll need coriander, cumin, and Kashmiri chili powder,
- mustard oil – To season the tofu, optionally available. That is used usually in Bengali cooking and offers it a terrific, genuine taste!
- oil – To sauté.
- complete spices – The primary layer of taste in your sauce is roasted black and inexperienced cardamom pods, cloves, cinnamon stick, dried pink chilis, and bay leaves. For the pink chilis, you should utilize Indian or Thai. In order for you a extra gentle sauce, use Kashmiri or California pink dried chilis as an alternative.
- onion – Browned onion is the subsequent layer of taste, and it provides a lot umami to the sauce! It additionally helps give the sauce that wealthy, darkish shade.
- tomato puree – Provides extra umami to the sauce and deepens the colour additional.
- inexperienced chili – Provides extra warmth to the sauce. Omit for much less spicy.
- garnishes – Prime this off with recent cilantro and lemon juice.
💡 Ideas
- When browning the tofu, resist the urge to stir! Simply brown one aspect, flip, and brown the opposite aspect.
- When cooking the onion, ensure you keep by the range and stir regularly, since we’re cooking them at a excessive warmth. You need them to show very nice and darkish, golden brown, which is able to add a lot wonderful taste to the sauce!
The best way to Make Kosha Mangsho
Press the tofu, should you haven’t already, after which tear it into bite-sized items. You can too dice the tofu should you’d, like. Add the tofu to a bowl together with the yogurt, tossing nicely to coat. Then, combine all the dry spices and the cornstarch in a small bowl, and sprinkle everywhere in the tofu, drizzle the mustard oil should you’re utilizing it, after which toss nicely to coat the tofu.
Warmth a skillet over medium-high warmth, and add the teaspoon of oil, and as soon as the oil is scorching, unfold the tofu onto the skillet. Let the tofu sit undisturbed for two to three minutes, in order that it could actually brown on the underside, after which dislodge the underside and flip to brown the opposite aspect. Drizzle on one other teaspoon of oil, if wanted, to assist the tofu brown.
As soon as the tofu is golden brown on a lot of the edges. Take away the tofu from the skillet.
Cut back the warmth to medium, and add the 2 teaspoons oil to the identical skillet. As soon as the oil is scorching, add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, and blend very well.
Prepare dinner these for 15 to 30 seconds, till the bay leaves change shade.
Then, combine within the onion and 1/4 teaspoon of the salt. Let the onion sit undisturbed for two to three minutes, then stir slightly bit and let it sit for one more 1 or 2 minutes once more. Improve the warmth to medium-high, and proceed to cook dinner till the onion begins to char and caramelize in locations. Add a splash of water right here and there to assist the onion brown evenly. Be sure to stir regularly, since we’re cooking at a fairly excessive warmth, and also you don’t need the onion to burn. In case your pan is just not heating up sufficient, then you possibly can even improve the warmth to excessive. As soon as half of the onion is beginning to char, scale back the warmth slightly bit to medium-high or medium, and proceed to cook dinner. You can too cowl the pan with a lid at this level to assist the onions cook dinner evenly with out drying out.
As soon as a lot of the onions are golden brown, add the ginger garlic paste, 2 to three tablespoons of water, and all the floor spices to a small bowl and blend very well. Add this combination to the pan with one other splash of water, and blend the ginger garlic paste and the spices into the onion. Prepare dinner for about half a minute, then combine within the tomato puree. After about one other half a minute, stir within the nondairy yogurt and three/4 cup to 1 cup of water, then cowl with the lid, and scale back the warmth to medium, if it was larger.
Proceed to cook dinner for about 10 minutes to cook dinner all the spices and permit the flavors to meld. The sauce will thicken slightly bit and decide up taste from the onion. Stir as soon as in between. Then add 1/2 to 1 cup of water or inventory, relying on how thick or how saucy you need your completed dish to be.
Add the crisped up tofu, the chilis, and the remaining salt to the pan, combine calmly, and canopy with the lid once more. Cut back the warmth to medium-low, and let the tofu simmer within the sauce for 10 to fifteen minutes. On the 10-minute mark, style and modify the salt and taste. You can too add extra water or inventory if the sauce is thickening an excessive amount of.
Then, both simmer for a number of extra minutes for a thicker sauce that adheres to the tofu or swap off the warmth in order for you it saucier.
Serve garnished with the cilantro and lemon juice and with some naan, flatbread, rice, pulao, or luchi, which is a fried Bengali flatbread.
What to Serve with Kosha Mangsho
Serve garnished with some naan, flatbread, rice, pulao, or luchi, which is a fried Bengali flatbread.
Steadily Requested Questions
This recipe is of course gluten-free. For nut-free, simply make sure that your non-dairy yogurt is nut-free. To make it soy-free use a soy-free vegan rooster substitute, chickpea flour tofu, chickpeas, beans, or greens.
You may retailer leftover kosha mangsho in a closed container for as much as 3 days within the fridge. You can too freeze it for a few months in a freezer secure container. Simply reheat within the microwave, within the skillet, or within the oven, and serve.
