Kosha mangsho – a Bengali curry with a wealthy, flavorful sauce – is a well-liked Japanese 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’s the kosha mangsho, which is a curry in addition to dishes like puchka, which is kind of like pani puri. Bengali desserts embrace dishes like rasgulla and sandesh mishti.
There’s a variety of seafood in Bengali delicacies, and the vegetable curries on this area are made in a different way. Yow will discover 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 right this moment is a vegan model of a meaty, Bengali mutton curry. Kosha means sluggish roasting and mangsho means meat, so for the standard dish, you’d sluggish roast the sauce for some time, then add the meat to it and sluggish roast that as properly, so the meat browns and picks up all the superb flavors from the sauce.
For the vegan model, we’re going to brown our onions rather well, in order that we will expend all of that shade and taste of caramelization. Tofu is our meat substitute, however you should use different meat substitutes, as properly, equivalent to vegan hen, vegan beef, vegan goat (if you’ll find it), and use these as a substitute. 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 gained’t miss the meat!
Like lots of the different regional Indian dishes, this one additionally makes use of a variety of complete spices, so use whichever spices you may have readily available. If you’re 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 Japanese Indian menu for Diwali! This 12 months I’m sharing 4 regional menus in your Indian banquet. Regional Indian meals usually will get missed within the midst of the favored choices, so attempt these recipes celebrating the various cuisines inside Indian delicacies! Yow will discover these fabulous recipes and menus on my YouTube channel right here. Joyful 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 purple chilies, use Indian, Thai, or another sizzling chili. If you would like it delicate, use Kashmiri chilies or California purple
- 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 sizzling inexperienced chili equivalent 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 when you like. Add the tofu to a bowl together with the yogurt, toss properly 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 when you’re utilizing it, after which toss properly 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 sizzling, unfold the tofu onto the skillet. Let the tofu sit undisturbed for two to three minutes, in order that it will possibly 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 many 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 sizzling, add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, and blend rather 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 a little bit bit and let it sit for an additional 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 continuously, 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 enhance the warmth to excessive. As soon as half of the onion is beginning to char, scale back the warmth a little bit 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 many 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 rather 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 a little bit bit and choose 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 flippantly, 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 alter 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 couple of extra minutes for a thicker sauce that adheres to the tofu or change off the warmth if you need 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 a variety of simmering, and that’s a part of it! Kosha means sluggish, so sluggish cooking the sauce is essential to getting these deep flavors.
Storage: You possibly can 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 protected 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 certain that your non-dairy yogurt is nut-free.
To make it soy-free use a soy-free vegan hen 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 routinely calculated, so ought to solely be used as an approximation.
Elements and Substitutions
- tofu – That is your meat substitute. You should utilize vegan hen substitute, chickpea flour tofu, chickpeas, beans, or greens as a substitute, when you favor or when you want soy-free.
- non-dairy yogurt – Helps the spices follow the tofu and make the sauce a little bit creamy.
- floor spices – You’ll season the tofu with turmeric, Kashmiri chili powder, garam masala, salt, and garlic powder. For the sauce, you will have coriander, cumin, and Kashmiri chili powder,
- mustard oil – To season the tofu, non-compulsory. That is used usually in Bengali cooking and provides it an ideal, 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 purple chilis, and bay leaves. For the purple chilis, you should use Indian or Thai. If you would like a extra delicate sauce, use Kashmiri or California purple dried chilis as a substitute.
- onion – Browned onion is the following 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 – High this off with contemporary 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, be sure to keep by the range and stir continuously, since we’re cooking them at a excessive warmth. You need them to show very nice and darkish, golden brown, which can add a lot superb taste to the sauce!
The way to Make Kosha Mangsho
Press the tofu, when you haven’t already, after which tear it into bite-sized items. You can too dice the tofu when you’d, like. Add the tofu to a bowl together with the yogurt, tossing properly 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 when you’re utilizing it, after which toss properly to coat the tofu.
Warmth a skillet over medium-high warmth, and add the teaspoon of oil, and as soon as the oil is sizzling, unfold the tofu onto the skillet. Let the tofu sit undisturbed for two to three minutes, in order that it will possibly 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 many 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 sizzling, add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, and blend rather 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 a little bit bit and let it sit for an additional 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 continuously, 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 enhance the warmth to excessive. As soon as half of the onion is beginning to char, scale back the warmth a little bit 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 many 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 rather 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 a little bit bit and choose 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 flippantly, 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 alter 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 couple of extra minutes for a thicker sauce that adheres to the tofu or change off the warmth if you need 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.
Continuously Requested Questions
This recipe is of course gluten-free. For nut-free, simply make certain that your non-dairy yogurt is nut-free. To make it soy-free use a soy-free vegan hen substitute, chickpea flour tofu, chickpeas, beans, or greens.
You possibly can 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 protected container. Simply reheat within the microwave, within the skillet, or within the oven, and serve.
