This Slow-Roasted Bengali Curry is Incredibly Delicious! | KOSHA MANGSHO
Recipe Overview
Overview
Kosha Mangsho is a delightful Bengali curry that showcases the beauty of slow-roasting, even in a vegan format. The dish is traditionally made with meat, but this version uses tofu, which absorbs the rich flavors beautifully. The key to this recipe is the caramelization of onions, which adds depth and sweetness to the sauce. As the onions cook down, they develop a gorgeous color that mimics the traditional meat version, making it visually appealing as well.
The preparation involves pressing and marinating the tofu with spices like turmeric and Kashmiri chili powder, which not only flavors the tofu but also helps achieve a crispy texture when cooked. The use of whole spices in the oil creates an aromatic base that elevates the dish further. As the sauce simmers, it thickens and coats the tofu, creating a satisfying meal that can be served over rice or in wraps.
What I love about this recipe is its versatility. You can easily adapt it by adding different proteins or vegetables, making it a great option for meal prep or family gatherings. The flavors develop even more if made ahead of time, making it a perfect dish for busy weeknights or special occasions. Overall, Kosha Mangsho is a comforting and hearty dish that will impress anyone at your dinner table.
Recipe Details
Steps & Tips
Press the tofu and then tear it into organic shapes.
Add yogurt, turmeric, Kashmiri chili powder, garlic powder, and salt to the tofu and mix until well coated.
Tip: Add corn starch to prevent tofu from sticking to the pan.
Heat oil in a cast iron or non-stick pan over medium-high heat.
Transfer the tofu to the pan and let it sit undisturbed until one side is golden, then flip and cook the other side until golden.
Remove the tofu from the skillet.
Reduce heat to medium, add oil, and add whole spices to the pan.
Add sliced onion and a pinch of salt, then cook until golden brown.
Increase heat to medium-high and continue cooking onions until they start scorching.
Add splashes of water to help onions brown evenly.
Tip: Add splashes of water while cooking onions to help them brown evenly.
Once onions are golden brown, add ginger garlic paste and ground spices mixed with water.
Tip: Add a splash of water if the pan is drying out too much.
Add tomato puree and cook for half a minute.
Add non-dairy yogurt and a little water, then mix everything in.
Cover the pan with a lid and cook the sauce for 10 to 15 minutes.
After 15 minutes, add water, stock, salt, and crisped tofu to the sauce.
Cover with the lid and reduce heat to medium-low, cooking for an additional 10 minutes.
Serve the sauce over rice, palow, or in wraps.
Tip: Make the sauce ahead of time for better flavor the next day.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Kosha Mangsho is a traditional Bengali dish known for its slow-roasted flavor and rich spices.
- •The dish is typically served with rice or flatbreads like Luchi.
- •Using tofu instead of meat makes this dish a vegan alternative while still maintaining deep flavors.
- •Bengali cuisine features unique dishes that are not commonly found in other Indian cuisines.
