Kosha Mangsho(Bengali Curry with Onion Cardamom Chili sauce)
User Reviews
5
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
212 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Kosha Mangsho(Bengali Curry with Onion Cardamom Chili sauce)
Report
Kosha Mangsho is a Bengali-inspired curry made with firm tofu marinated in yogurt and spices to mimic traditional mutton. It features a rich sauce infused with whole spices like cardamom, cloves, cinnamon, and dried red chilies, along with ginger-garlic paste and tomato puree. The tofu is pan-seared for a golden crust before being combined with this aromatic, mildly spiced sauce, offering a layered, savory taste and hearty texture.
Description
This version of Kosha Mangsho substitutes tofu for meat, marinating it in yogurt, turmeric, chili powder, garam masala, garlic powder, and optional cornstarch and mustard oil for flavor and texture. The tofu is pan-fried until golden and crisp on the edges, providing a satisfying mouthfeel.
The sauce is built by heating oil and tempering whole spices such as cardamom pods, cloves, cinnamon, and dried chilies to release their fragrance. Thinly sliced onions are cooked down with salt, ginger-garlic paste, and ground spices before adding tomato puree and non-dairy yogurt to create a rich, layered sauce. Adding a green chili and garnishing with cilantro and lemon juice brightens the flavors.
This curry pairs well with steamed rice and is suitable for those seeking a plant-based alternative with complex seasoning reminiscent of traditional Bengali mutton curry. Its blend of whole and ground spices creates a balanced heat and aroma that defines the dish.
Leftovers can be refrigerated for up to 3 days or frozen for several months. Reheat gently to preserve tofu texture. For substitutions, omit mustard oil if unavailable, use ground spices if whole are not accessible, and choose soy-free options to accommodate dietary needs.
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Ingredients
For the Tofu “Mutton”
- 14 ounces firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces, or extra firm tofu
- 2 tablespoons Non-Dairy yogurt
- 1/4 teaspoon Turmeric ground
- 1/2 teaspoon kashmiri chili powder or paprika
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 to 2 tablespoons cornstarch optional
- 1 teaspoon mustard oil optional
For the Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 green cardamom pods partially opened
- 1 black cardamom partially opened, pod
- 3 clove whole
- 1/2 inch cinnamon stick
- 3 dried red chili use Indian, Thai, or any other hot chili. If you want it mild, use Kashmiri chilies or California red
- 2 bay leaf
- 1 1/2 cup onion thinly sliced
- 1/2 teaspoon salt divided
- 2 tablespoons ginger garlic paste or 4 cloves garlic minced and 1/2 inch ginger minced
- 1 tablespoon ground coriander
- 2 teaspoon cumin ground
- 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 green chili thinly sliced, hot, such as serrano
- cilantro for garnish, and lemon juice
Instructions
Make the tofu “mutton.”
- Press the tofu, if you haven't already, and then tear it into bite-sized pieces. You can also cube the tofu if you like. Add the tofu to a bowl along with the yogurt, toss well to coat. Then, mix all of the dry spices and the cornstarch in a small bowl, and sprinkle all over the tofu, drizzle the mustard oil if you're using it, and then toss well to coat the tofu.
- Heat a skillet over medium-high heat, and add the teaspoon of oil, and once the oil is hot, spread the tofu onto the skillet. Let the tofu sit undisturbed for 2 to 3 minutes, so that it can brown on the bottom, and then dislodge the bottom and flip to brown the other side. Drizzle on another teaspoon of oil, if needed, to help the tofu brown. Once the tofu is golden brown on most of the edges. Remove the tofu from the skillet.
Make the sauce.
- Reduce the heat to medium, and add the 2 teaspoons oil to the same skillet. Once the oil is hot, add the cardamom pods, cloves, cinnamon, dried chilies, and bay leaves, and mix really well. Cook those for 15 to 30 seconds, until the bay leaves change color. Then, mix in the onion and 1/4 teaspoon of the salt. Let the onion sit undisturbed for 2 to 3 minutes, then stir a little bit and let it sit for another 1 or 2 minutes again. Increase the heat to medium-high, and continue to cook until the onion starts to char and caramelize in places. Add a splash of water here and there to help the onion brown evenly. Make sure to stir frequently, since we are cooking at a pretty high heat, and you don’t want the onion to burn. If your pan is not heating up enough, then you can increase the heat to high. Once half of the onion is starting to char, reduce the heat a little bit to medium-high or medium, and continue to cook. You can also cover the pan with a lid at this point to help the onions cook evenly without drying out. 7-9 minutes
- Once most of the onions are golden brown, add the ginger garlic paste, 2 to 3 tablespoons of water, and all of the ground spices to a small bowl and mix really well. Add this mixture to the pan with another splash of water, and mix the mixture into the onion. Cook for about half a minute, then mix in the tomato puree. After about another half a minute, stir in the nondairy yogurt and 3/4 cup to 1 cup of water, then cover with the lid, and reduce the heat to medium, if it was higher. Continue to cook for about 10 minutes to cook all of the spices and allow the flavors to meld. The sauce will thicken a little bit and pick up flavor from the onion. Stir once in between, add 1/2 to 1 cup of water or stock, depending on how thick or how saucy you want your finished dish to be.
- Add the crisped up tofu, the chilis, and the remaining salt to the pan, toss lightly, and cover with the lid again. Reduce the heat to medium-low, and let the tofu simmer in the sauce for 10 to 15 minutes. At the 10-minute mark, taste and adjust the salt and flavor. You can also add more water or stock if the sauce is thickening too much. Then, either simmer for a few more minutes for a thicker sauce that clings to the tofu or switch off the heat if you want 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.
Notes
- Mustard oil adds authentic flavor but can be omitted if unavailable.
- Whole spices can be substituted with ground equivalents as per indicated measurements.
- Store leftovers in a sealed container refrigerated for up to 3 days or freeze for several months.
- For soy-free variations, replace tofu with chickpeas, beans, or suitable vegan substitutes.
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
20g
(7%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Sodium
511mg
(21%)
Potassium
336mg
(7%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
706IU
(14%)
Vitamin C
62mg
(69%)
Calcium
209mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 511mg | 21% |
| Potassium | 336mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 62mg | 69% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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