Kosha Mangsho (Bengali Mutton Curry)
Kosha mangsho is a popular Bengali curry with a rich, flavorful sauce. I paired it with tofu as a meat substitute. It's delicious with rice, naan, or luchi!
Kosha mangsho is a speciality meat curry from Bengali cuisine. This region has its own unique dishes like puchka and desserts like rasgulla and sandesh mishti.
Bengali cuisine features a lot of seafood and unique vegetable curries. Some other Bengali dishes include chapor ghonto and charchari.
The vegan version of kosha mangsho uses tofu as a meat substitute. The sauce is full of flavor, so you won't miss the meat!
This recipe uses a lot of whole spices for flavor. Feel free to use what you have on hand, as the overall flavor will still be delicious.
Next, heat a skillet over medium-high heat and add a teaspoon of oil. Place the tofu in the skillet and let it brown on one side for 2-3 minutes. Flip the tofu and brown the other side, adding more oil if needed. Once the tofu is golden brown on all edges, remove it from the skillet.
Now, make the sauce by reducing the heat to medium and adding 2 teaspoons of oil to the same skillet. Add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, cooking for 15-30 seconds until the bay leaves change color. Mix in the onion and salt, allowing the onion to caramelize. Add water as needed to prevent burning.
Once the onion is browned, add ginger garlic paste, water, and ground spices to the skillet. Stir in tomato puree and non-dairy yogurt, cooking for 10 minutes to allow the flavors to meld. Adjust the thickness of the sauce by adding water or stock.
Finally, add the tofu, chilis, and remaining salt to the skillet. Cover and simmer for 10-15 minutes. Adjust seasoning as needed and serve garnished with cilantro and lemon juice. Enjoy with naan, flatbread, rice, or luchi. To create a soy-free version, substitute tofu with soy-free vegan chicken, chickpea flour tofu, chickpeas, beans, or vegetables. Kosha Mangsho is a delicious Bengali curry that pairs well with rice, naan, or luchi. Kosha Mangsho is a popular Bengali curry with a rich and flavorful sauce that pairs well with rice, naan, or luchi, a fried Bengali flatbread. Serve garnished with cilantro and lemon juice for a delicious meal.
For those with allergies, this recipe is naturally gluten-free. To make it nut-free, ensure your non-dairy yogurt is nut-free. For a soy-free option, use a soy-free vegan chicken substitute, chickpea flour tofu, chickpeas, beans, or vegetables.
Leftover kosha mangsho can be stored in the refrigerator for up to 3 days or frozen for a couple of months. Simply reheat in the microwave, skillet, or oven before serving. Enjoy this flavorful Bengali curry with your favorite side dish for a satisfying meal. information in a more concise manner.
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