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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Mushroom Masala

Mushroom Masala




Ingredients

  • 2 Onions (Medium sized) chopped 
  • 2 Tomatoes chopped
  • 250 Gram Mushroom 
  • 1 Tsp Garlic finely chopped
  • 1 Tsp Ginger finely chopped
  • 2 Tsp Kasuri methi
  • 1 Tsp Chilli powder
  • 1/4 Tsp Turmeric powder 
  • 1 Tsp Coriander powder
  • 1/2 Tsp Cumin powder
  • 2 Cloves 
  • 4-5 Black pepper

  • 2 Cardamom
  • 1/2 Cup milk 
  • 1 Tbsp Oil

Method

  • Cut the mushrooms into 4 pieces and keep them aside
  • Grind the cloves ,cardamom and black pepper and make fine powder and keep it aside
  • Add oil, spice powder made above and fry it for about half a minute 
  • Add onion , chopped ginger and garlic and cook till the onions turns brown 
  • Add tomatoes , chili powder and turmeric powder till the tomatoes get mushy for about 5-7 minutes on medium flame 
  • Add coriander, cumin powder, kasuri methi, salt and mix it well
  • Add mushrooms, coat the mushrooms with the above masala well by mixing it thoroughly 
  • Add milk by stirring the mixture continuously while adding, so that the milk does not curdle 
  • Cook it for about 10 minutes, adjust the salt content as per taste 

  • Serve it hot with chapati/roti


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