Kosha Mangsho | How to make Kosha Mangsho

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BySushreeta Supkar
Created on 20th Dec 2015
  • Kosha Mangsho, How to make Kosha Mangsho
Kosha Mangshoby Sushreeta Supkar
  • Kosha Mangsho | How to make Kosha Mangsho (10 likes)

  • 1 review
    Rate It!
  • By Sushreeta Supkar
    Created on 20th Dec 2015

About Kosha Mangsho

An authentic Bengali mutton curry.

Kosha Mangsho is a delicious and yummilicious dish which is one of the popular dish of West Bengal. Kosha Mangsho is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Kosha Mangsho is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 240 minute and it takes 60 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kosha Mangsho. It is an amazing dish which is perfectly appropriate for any occasion. Kosha Mangsho is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Kosha Mangsho is an art and while preparing this dish you can feel the aroma of this delicious Kosha Mangsho. Surprise your family and friends by preparing this hotel style Kosha Mangsho at your home.

  • Prep Time4Hours
  • Cook Time60mins
  • Serves10People
Kosha Mangsho

Ingredients to make Kosha Mangsho

  • 1 kg mutton
  • 4 tbsp mustard oil
  • 250 ml curd
  • 2 tsp of ground spices (mix of jeera, dhania, chilli, salt, sugar, turmeric, meat masala, garam masala)
  • 1 tsp kasoori methi
  • 1 tsp whole garam masala (bay leaf, cardamom, cinnamon, cloves)
  • 1 tsp fresh paste of ginger-garlic
  • 1 cup of onion, finely chopped
  • 1 cup of fresh tomato puree
  • Handful of chopped coriander for garnishing
  • 1 tbsp raw papaya paste, along with the skin to tenderize the meat
  • 1 cup of big cubes of fried potato (optional)

How to make Kosha Mangsho

  1. Marinate the meat with curd, ginger, garlic, salt, turmeric, red chilli, jeera, dhania, kasoori methi, raw papaya paste and meat masala.
  2. Keep it in the fridge for 4 hours. In this time all the flavours will combine well and the meat will become tender.
  3. Now heat oil in a kadhai, add the whole garam masala and a little sugar. The sugar will get caramelized but don't let it burn. (This will give your gravy the brown colour.)
  4. Add the onion and a little salt and fry till it turns brown. Next, pour in the tomato puree. Sauté for a while, then add this to the marinated meat.
  5. Cover and cook in a low flame for at least 40 Minutes. Stir in between. (By now you will be able to see the oil separating.)
  6. Pour in a little water, add the potatoes and cook again for 15 minutes. Then remove the potatoes and add the garam masala powder.
  7. Pressure cook for 5 whistles or till the meat is fully cooked.
  8. Garnish it with coriander and serve.

Reviews for Kosha Mangsho (1)

Deviyani Srivastava2 years ago
Hi Sushreeta, could you please mention the quantity of the ingredients used. It will be a great help.
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