Kosha Mangsho - A Bengali Classic | How to make Kosha Mangsho - A Bengali Classic

By Rhea Mitra-Dalal  |  20th Nov 2015  |  
5 from 3 reviews Rate It!
  • Kosha Mangsho - A Bengali Classic, How to make Kosha Mangsho - A Bengali Classic
Kosha Mangsho - A Bengali Classicby Rhea Mitra-Dalal
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About Kosha Mangsho - A Bengali Classic Recipe

Kosha Mangsho is a celebration dish that you will find on most Bengali party menus and on practically every Bengali restaurant menu too. A medley of mutton and spices, and sometimes potatoes, this recipe is quite easy to put together.

Kosha Mangsho - A Bengali Classic

Ingredients to make Kosha Mangsho - A Bengali Classic

  • 500 gms Mutton on the bone cubed
  • 2 or 3 potatoes cubed
  • 3 onions finely sliced
  • 3 tbsp fresh curd
  • 1 tsp jeera or Cumin powder
  • 1 tsp Dhaniya or coriander powder
  • 1 tsp Garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri Chili powder
  • 1 tbsp ginger-Garlic paste
  • 1 tbsp mustard oil
  • salt
  • 2 Tej Patta or Indian bay leaves
  • 3 inch dalchini or Cassia Bark
  • 4 -5 Green cardamom pods cracked
  • 1/2 tsp sugar
  • mustard oil
  • water

How to make Kosha Mangsho - A Bengali Classic

  1. Lightly rinse the meat, drain, and marinate using all the ingredients from the curd to the salt. Mix well to coat the marinade and let it sit overnight in the fridge or for at least 5 hours.
  2. Heat mustard oil in a heavy based vessel till it smokes. Reduce the heat and fry the potatoes till they turn red. Remove and keep aside.
  3. In the same oil now throw in the whole garam masala and fry for a minute. Then add onions along with the 1/2 tsp sugar. The sugar helps the onions brown and gives the dish a nice flavour.
  4. Once the onions have turned light brown add the marinated meat. Reserve the marinade. Braise the meat for a few minutes on high heat stirring well, then lower the heat and let the meat braise for 15 to 20 minutes stirring occasionally.
  5. Add the reserved marinade and mix it in. Pour in just enough water to cook the meat and reduce the heat to simmer once the water boils. Add the fried potatoes now.
  6. Cover the pot and let it all cook, checking occasionally. Add water only if required. This dish should have a thick gravy that coats the meat pieces, not a soupy gravy. Adjust salt as required.
  7. Remove to a serving dish and serve hot with rotis, parathas or even luchi - the typical Bengali puris made with maida.
  8. Potatoes are not compulsory in this dish but they taste fantastic so I recommend them highly!

My Tip:

While you can use any neutral oil Kosha Mangsho will taste best made in mustard oil.

Reviews for Kosha Mangsho - A Bengali Classic (3)

Moumita Mallaa year ago

Darun didi...Robibar r gorom dhoa otha bhat r mangsho.. BetterButter has opened BetterButterBengali group on Facebook for us..kindly search BB Bengali in search option of FB and sent join request

Gitanjali Deya year ago

khub valo ranna

Soumi Mukherjee2 years ago