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 jap 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 type of like pani puri. Bengali desserts embody dishes like rasgulla and sandesh mishti.
There’s a number 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 immediately is a vegan model of a meaty, Bengali mutton curry. Kosha means gradual roasting and mangsho means meat, so for the standard dish, you’d gradual roast the sauce for some time, then add the meat to it and gradual roast that as nicely, so the meat browns and picks up the entire superb flavors from the sauce.
For the vegan model, we’re going to brown our onions rather well, in order that we are able to burn up all of that coloration and taste of caramelization. Tofu is our meat substitute, however you should utilize different meat substitutes, as nicely, akin to vegan hen, vegan beef, vegan goat (if you will discover it), and use these as a substitute. You may also 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 just received’t miss the meat!
Like lots of the different regional Indian dishes, this one additionally makes use of a number of entire spices, so use whichever spices you’ve got 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 total on this recipe.
This curry is part of my Japanese Indian menu for Diwali! This yr I’m sharing 4 regional menus to your Indian feast. Regional Indian meals typically will get neglected within the midst of the favored choices, so attempt these recipes celebrating the numerous 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
For the Tofu “Mutton”
For the Sauce
- 2 teaspoons oil
- 4 inexperienced cardamom pods, partially opened
- 1 black cardamom pod, partially opened
- 3 entire cloves
- 1/2 inch cinnamon stick
- 3 dried purple chilies, use Indian, Thai, or another sizzling chili. If you need it gentle, 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 akin to Serrano , thinly sliced
- cilantro and lemon juice, for garnish
Forestall 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 may also dice the tofu should you like. Add the tofu to a bowl together with the yogurt, toss nicely to coat. Then, combine the entire dry spices and the cornstarch in a small bowl, and sprinkle all around the tofu, drizzle the mustard oil should you’re utilizing it, after which toss nicely 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 may possibly brown on the underside, after which dislodge the underside and flip to brown the opposite facet. Drizzle on one other teaspoon of oil, if wanted, to assist the tofu brown. As soon as the tofu is golden brown on a lot of the edges. Take away the tofu from the skillet.
Make the sauce.
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Scale 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. Cook dinner these for 15 to 30 seconds, till the bay leaves change coloration. Then, combine within the onion and 1/4 teaspoon of the salt. Let the onion sit undisturbed for two to three minutes, then stir just a little bit and let it sit for an additional 1 or 2 minutes once more. Enhance 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. Ensure that 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 improve the warmth to excessive. As soon as half of the onion is beginning to char, cut back the warmth just a little bit to medium-high or medium, and proceed to cook dinner. You may also 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 a lot of the onions are golden brown, add the ginger garlic paste, 2 to three tablespoons of water, and the entire 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. Cook 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 cut back the warmth to medium, if it was greater. Proceed to cook dinner for about 10 minutes to cook dinner the entire spices and permit the flavors to meld. The sauce will thicken just a little bit and decide 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 calmly, and canopy with the lid once more. Scale 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 may also add extra water or inventory if the sauce is thickening an excessive amount of. Then, both simmer for a number of extra minutes for a thicker sauce that adheres to the tofu or swap off the warmth if you would like 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.
Entire spice subs: if utilizing floor variations of the spices, use 1/2 tsp floor cardamom, 1/8 teaspoon cinnamon and add with floor coriander. Use 1/2 teaspoon pepper flakes as a substitute of chilies.
Storage: You may retailer leftover kosha mangsho in a closed container for as much as 3 days within the fridge. You may also 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 data is robotically calculated, so ought to solely be used as an approximation.
Elements and Substitutions
- tofu – That is your meat substitute. You should use vegan hen substitute, chickpea flour tofu, chickpeas, beans, or greens as a substitute, should you want or should you want soy-free.
- non-dairy yogurt – Helps the spices persist with the tofu and make the sauce just a little creamy.
- floor spices – You’ll season the tofu with turmeric, Kashmiri chili powder, garam masala, salt, and garlic powder. For the sauce, you will want coriander, cumin, and Kashmiri chili powder,
- mustard oil – To season the tofu, non-compulsory. That is used typically in Bengali cooking and provides it a terrific, genuine taste!
- oil – To sauté.
- entire 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 utilize Indian or Thai. If you need a extra gentle sauce, use Kashmiri or California purple dried chilis as a substitute.
- onion – Browned onion is the subsequent layer of taste, and it provides a lot umami to the sauce! It additionally helps give the sauce that wealthy, darkish coloration.
- 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 – Prime this off with contemporary cilantro and lemon juice.
💡 Ideas
- When browning the tofu, resist the urge to stir! Simply brown one facet, flip, and brown the opposite facet.
- When cooking the onion, be sure you 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!
Methods to Make Kosha Mangsho
Press the tofu, should you haven’t already, after which tear it into bite-sized items. You may also dice the tofu should you’d, like. Add the tofu to a bowl together with the yogurt, tossing nicely to coat. Then, combine the entire dry spices and the cornstarch in a small bowl, and sprinkle all around the tofu, drizzle the mustard oil should you’re utilizing it, after which toss nicely 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 may possibly brown on the underside, after which dislodge the underside and flip to brown the opposite facet. Drizzle on one other teaspoon of oil, if wanted, to assist the tofu brown.
As soon as the tofu is golden brown on a lot of the edges. Take away the tofu from the skillet.
Scale 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.
Cook dinner these for 15 to 30 seconds, till the bay leaves change coloration.
Then, combine within the onion and 1/4 teaspoon of the salt. Let the onion sit undisturbed for two to three minutes, then stir just a little bit and let it sit for an additional 1 or 2 minutes once more. Enhance 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. Ensure that 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 improve the warmth to excessive. As soon as half of the onion is beginning to char, cut back the warmth just a little bit to medium-high or medium, and proceed to cook dinner. You may also cowl the pan with a lid at this level to assist the onions cook dinner evenly with out drying out.
As soon as a lot of the onions are golden brown, add the ginger garlic paste, 2 to three tablespoons of water, and the entire 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. Cook 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 cut back the warmth to medium, if it was greater.
Proceed to cook dinner for about 10 minutes to cook dinner the entire spices and permit the flavors to meld. The sauce will thicken just a little bit and decide 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 calmly, and canopy with the lid once more. Scale 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 may also add extra water or inventory if the sauce is thickening an excessive amount of.
Then, both simmer for a number of extra minutes for a thicker sauce that adheres to the tofu or swap off the warmth if you would like 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.
Steadily 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 may retailer leftover kosha mangsho in a closed container for as much as 3 days within the fridge. You may also 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.
