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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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Chicken Saagwala / Palak Chicken / Murg Saagwala


Chicken Saaghwala / Saagwala Murg is a popular dish in north India and available in most of the Indian restaurants.

This is a delicious Indian gravy made from palak which is loaded with nutrients.This taste best when served  with roti or parathas 

Ingredients 

  • 1 Tbsp Oil
  • 700g Chicken
  • 2 Cardamom
  • 1 Tsp Cumin Seeds 
  • 1 Inch Cinnamon Stick
  • 1-1/2 Onion (chopped)
  • 1-1/2 Tomato (chopped)
  • 1 Tsp Garam Masala 
  • 1/2 Tsp Turmeric Powder
  • 2  Tsp Coriander Powder 
  • 2 Tsp Ginger-Garlic Paste
  • 1-1/2 Tsp Red Chili Powder
  • 2 Bunches of Spinach Leaves 
  • 2 Tbsp Fresh Cream (optional)
  • Water
  • Salt to taste 

Method 

  • Wash the spinach leaves and add them to boiling water and strain it after 2 minutes. Immediately add them to cold water, so that the spinach does not loose it colour 


  • Add the spinach leaves in a blender and blend it to a smooth paste without adding water and keep it aside


  • Heat oil in, add cumin seeds, cardamom and cinnamon stick and fry it for a minute and then add the chopped onion
  • Fry the onions till they turn golden brown in colour which will take around 7-10 minutes on medium flame (add a little salt which will help the process)
  • Once the onions turn brown in colour, add the ginger garlic paste and saute for a minute 

  • Add the tomatoes, chili powder, turmeric powder, coriander powder and garam masala and mix well. Let the tomatoes and all the spices cook well for about 5-7 minutes on medium flame 

  • Once the tomatoes turn mushy and the masala starts leaving the sides of the pan , add in the washed and cleaned chicken pieces


  • Mix it well so that the chicken is well coated with all the spices. Put a lid on and cook the chicken on low-medium flame for about 5-7 minutes 
  • Once the chicken is about 80 percent cooked, its time to add the pureed spinach.

  • Cook for another 2-3 minutes with the lid on, and lastly some salt and the cream and cook for another minute

  • Serve it hot with rotis or rice 

































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