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Photo of Kosha Mangsho - A Bengali Classic by Rhea Mitra-Dalal at BetterButter

Kosha Mangsho - A Bengali Classic

Rhea Mitra-Dalal
0 minutes
Prep Time
45 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 500 gms Mutton on the bone cubed
  2. 2 or 3 potatoes cubed
  3. 3 onions finely sliced
  4. 3 tbsp fresh curd
  5. 1 tsp jeera or Cumin powder
  6. 1 tsp Dhaniya or coriander powder
  7. 1 tsp Garam masala powder
  8. 1/2 tsp turmeric powder
  9. 1 tsp Kashmiri Chili powder
  10. 1 tbsp Ginger-Garlic paste
  11. 1 tbsp mustard oil
  12. salt
  13. 2 Tej Patta or Indian Bay leaves
  14. 3 inch dalchini or Cassia Bark
  15. 4 -5 Green cardamom pods cracked
  16. 1/2 tsp sugar
  17. mustard oil
  18. water


  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!

Reviews (3)  

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Moumita Malla
Moumita Malla   Jan-23-2018

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 Dey
Gitanjali Dey   Nov-26-2017

khub valo ranna

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