Bengali Kosha Mangsho Recipe

Bengali Kosha Mangsho Recipe is a flavor packed Indian curry made with mutton pieces in a pressure cooker. This dish is exclusively made during the special occasions like Durga Puja (Navratri) or Poila Baisakh (Bengali New Year). 

Cooking time
20 min


    For the marinade

    • 400 grams mutton
    • 8 cloves garlic, grated
    • 2 inch ginger, grated
    • 2 teaspoon turmeric powder
    • 1-1/2 teaspoon red chilli powder
    • 1-1/2 teaspoon coriander powder
    • 1-1/2 teaspoon cumin powder
    • 1/4 cup yogurt

    For the paste

    • 2 onions, roughly chopped
    • 8 cloves of garlic
    • 2 inch thick ginger

    For the gravy

    • 1 teaspoon garam masala
    • 1 teaspoon of coriander powder
    • 1 teaspoon of chili powder
    • 1 teaspoon of cumin powder
    • 2 teaspoon lemon juice
    • salt to taste
    • 3 tomatoes, chopped
    • 2 teaspoon black pepper corns, coarsely pounded
    • 1 teaspoon mustard seeds
    • 1 cinnamon stick
    • 2 pods of cardamom 
    • 1 bay leaf, torn
    • mustard oil for cooking
    • 2 sprigs coriander leaves, finely chopped
    • 1/2 teaspoon sugar
    • 300 grams pumpkin, diced
    • 2 packets Saffola classic masala oats

How to make Bengali Kosha Mangsho

    • To start, marinate the mutton with grated ginger and garlic. Then add the yogurt and the rest of the spice powder. Rest it for 2 hours.
    • Make a paste of the ginger garlic and onion and keep aside.
    • Then heat the pan with mustard oil, temper the spices, add the onion ginger garlic paste and sauté it until it has softened and the raw smell has gone away. Add the tomato till it is well done. Keep it aside to cool and blend it into a smooth paste using a blender.
    • Heat the pressure cooker, add more oil and temper it with mustard seeds, black pepper, cinnamon stick, bay leaves cardamom and sugar. Add in the tomato - onion paste with all the masala powders, lemon juice and fry about 5 minutes. 
    • Now add the marinated mutton, the pumpkin and the oats and stir well into the gravy.
    • A 1 cup of water and cook the mutton covered for 5 whistles. Once the pressure has been released, check the salt and pepper to taste and garnish with some chopped coriander leaves.
    • Serve it along with hot steamed rice or a phulka for lunch or dinner.

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