I have created a vegetarian version of the signature Bengali dish, Kosha Mangsho, called Paneer Kosha. This curry recipe is inspired by the traditional Bengali dish and is perfect for those who are vegetarian and want to taste the delicious flavors of Bengali cuisine.
You may be curious as to why I called this dish Paneer Kosha. The reason is that this recipe is not your typical Paneer Masala dish.
Instead, I drew inspiration from the famous Bengali dish Kosha Mangsho and created a vegetarian version using paneer. The spices and cooking process are the same, but the cooking time is significantly shorter, as it takes 1.5 hours to cook Kosha Mangsho with mutton and at least 45 minutes with chicken, while the Paneer version only takes around 30 minutes due to the type of protein used.
Jump to:
- Debjani's Note
- Ingredients
- How to make Bengali Paneer Kosha
- Substitutions
- Variations
- Equipment
- Watch how to make our Bengali Kosha Paneer
- Storage
- Top tip while cooking Paneer Kosha
- Bengali Paneer Kosha Recipe
- Frequently Asked Questions - Kosha Paneer
- Related
- Pairing Paneer Kosha
- Food safety
- Easy Bengali Vegetarian Recipes
- Have you tried the Bengali Kosha Paneer recipe from Debjanir Rannaghar!
- Here's the Paneer Kasha Recipe Pin for your Pinterest Board!
Debjani's Note
Bengali cuisine is famous for its rich and flavorful dishes, and one such dish is Kosha Mangsho. This signature Bengali dish is a slow-cooked mutton or chicken dish that is known for its tender meat and aromatic spices. However, for those who prefer vegetarian options, there is a delicious alternative - Bengali Paneer Kosha.
In this recipe, the traditional mutton or chicken is replaced with paneer, a type of Indian cheese. The result is a vegetarian version of the famous Bengali Kosha that is just as flavorful and satisfying. The process of slow-cooking the spices on low flame along with continuous stirring is known as Koshano in Bengali. This technique is used to bring out the flavors of the spices and create a rich and complex flavor profile.
Ingredients
If you're looking to try something new and flavorful, Bengali Paneer Kosha is definitely worth a try. It's a delicious vegetarian alternative to the traditional mutton or chicken dish and is sure to impress your taste buds. So, gather your ingredients and get ready to enjoy the rich and flavorful taste of Bengali cuisine.
- Paneer
- Onion
- Ginger Paste
- Garlic Paste
- Garlic Clove
- Tomato
- Green Chilli
- Plain Curd / Yogurt
- All-purpose Flour / Maida
- Red Chilli Powder
- Turmeric Powder
- Cumin Powder
- Coriander Powder
- Sahi Garam Masala Powder
- Ghee
- Sugar
- Salt
- Mustard Oil
- Bay leaf
- Clove
- Green Cardamom
- Dry Red Chilli
- Cinnamon Stick
- Water
See the recipe card for quantities.
How to make Bengali Paneer Kosha
I suggest checking the recipe card and video apart from going through the instructions given below.
Cut Paneer into cubes.
Marinate Paneer with spices. Check the spice details on the recipe card.
Cut Onion, Tomato, Green Chili and Garlic
Make a paste of Onion, Tomato and Green Chillies
Heat mustard oil in a pan.
Fry Paneer.
Temper Oil with whole spices. Check the Recipe card for measurements.
Add the spice paste and cook.
Slow cook for a while.
Add Ginger Garlic Paste, and chopped Garlic, and cook.
Add plain yogurt.
Keep cooking on slow flame after adding yogurt.
Add spice powders and check the recipe card for details.
Slow cook after adding paneer and add ghee and sahi garam masala as well.
Serve Bengali Kosha Paneer hot with your choice of bread or rice.
Substitutions
Although the recipe calls for Paneer, you have the option to substitute it with Tofu to make it suitable for those who avoid dairy. Additionally, I personally like to use a combination of mustard oil and ghee for cooking but feel free to use any other vegetable oil or stick with ghee alone.
Variations
For a spicier Paneer Kosha, use more red chili powder. To make it richer, add more ghee. If children will be eating it, consider adding some fried potato chunks.
Equipment
In Bengali, the word 'Kosha' denotes the method of cooking spices over low heat with constant stirring until they fully penetrate the dish, creating a savory and aromatic gravy. A sturdy pan is essential for slow cooking.
Watch how to make our Bengali Kosha Paneer
Storage
Frequently, I prepare the mixture of onion, tomato, and chili ahead of time and keep it in the freezer in a sealed bag. Nevertheless, for Paneer Kosha, I like to eat it the day I make it.
Top tip while cooking Paneer Kosha
To achieve the ideal Bengali Kosha Recipe, slow cooking is essential, but it's crucial not to overcook the Paneer.
Bengali Paneer Kosha Recipe
I have created a vegetarian version of the signature Bengali dish, Kosha Mangsho, called Paneer Kosha. This curry recipe is inspired by the traditional Bengali dish and is perfect for those who are vegetarian and want to taste the delicious flavors of Bengali cuisine.
Ingredients
- 300 g Paneer
- 2 Onion
- 1.5 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 5 Garlic Clove
- 1 Tomato
- 2 Green Chilli
- 100 g Plain Curd / Yogurt
- 2 Tbsp. All-purpose Flour / Maida
- 1.5 Tsp. Red Chilli Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1.5 Tsp. Turmeric Powder
- 1.5 Tsp. Cumin Powder
- 1.5 Tsp. Coriander Powder
- 1 Tsp. Sahi Garam Masala Powder
- 1 Tbsp. Ghee
- 1 Tsp. Sugar
- 1.5 Tsp. Salt
- 5 Tbsp. Mustard Oil
- 2 Bay leaf
- 4 Clove
- 5 Green Cardamom
- 3 Dry Red Chilli
- 3 Cinnamon Stick
Instructions
- Begin by cutting the Paneer into small cubes.
- Then, marinate it for 15 minutes with ½ Tsp. each of salt, turmeric powder, red chili powder, cumin powder, coriander powder, 1 Tsp. each of garlic paste, ginger paste, and 2 Tbsp. All-purpose Flour.
- Ensure that the Paneer is coated with the spices.
- Cut the onions and tomatoes into four pieces each, and finely chop the garlic cloves.
- With these ingredients, make a paste by adding a little water.
- In a pan, heat 4 Tbsp. mustard oil and fry the marinated Paneer in three batches until it turns light brown.
- Strain and fry the remaining Paneer.
- In the same pan, temper the oil with whole spices like Bay Leaves, Cinnamon Sticks, Dry Red Chillies, Green Cardamom, Cloves, and Sugar.
- Cook until the sugar caramelizes, then add the onion-tomato-green chili paste and cook for three minutes.
- Next, add 1 Tbsp. each of garlic and ginger paste and cook for another minute before adding the chopped garlic.
- Mix in 100g of plain yogurt and cook for three minutes on low flame.
- Finally, add 1 Tsp. each of salt, turmeric powder, red chili powder, Kashmiri Red Chili Powder, cumin powder, and coriander powder.
- Stir continuously and cook for five minutes on low flame.
- Add water and cook until the oil floats on top.
- After that, gently mix in the paneer and cook on low heat for two minutes.
- Then, add one teaspoon of Sahi Garam Masala Powder and one tablespoon of ghee and cook for one more minute.
- Turn off the stove and serve Kasha Paneer with your desired bread, like Roti, Paratha, Phulko Luchi, or Poori.
Video
Notes
- Although the recipe calls for Paneer, you can easily make it dairy-free by substituting Tofu.
- Personally, I recommend using a combination of mustard oil and ghee as the cooking base, but you can use any vegetable oil or stick with ghee alone if you prefer.
- For a spicier Paneer Kosha, use more red chili powder.
- To make it richer, add more ghee.
- If children will be eating it, consider adding some fried potato chunks.
Nutrition
Frequently Asked Questions - Kosha Paneer
This particular Bengali Paneer Kosha recipe is not your typical Paneer Masala Recipe. Rather, I drew inspiration from the signature Bengali delicacy Kosha Mangsho and created a Paneer version of it. That's why I named it Bengali Kosha Paneer.
In Bengali, the word 'Kosha' describes a method of cooking spices over a low flame with constant stirring until they blend into the dish, creating a delicious and aromatic gravy.
Bengali cuisine is renowned for its rich and flavorful dishes that are influenced by the state's diverse cultural and historical background. One such dish that stands out is the signature Bengali delicacy, Kosha Mangsho, which is a slow-cooked mutton dish that is cooked with an array of aromatic spices and herbs. This dish is a staple in most Bengali households and is often served during special occasions and festivals.
However, for those who follow a vegetarian diet, this dish may not be a viable option. But fear not, for Bengali Paneer Kosha is here to save the day! This recipe is a vegetarian version of the famous Bengali Kosha Mangsho, where mutton or chicken is replaced with paneer to create a delectable and satisfying dish that is perfect for vegetarians.
Related
Looking for other recipes like this? Try these:
Pairing Paneer Kosha
These are my favorite dishes to serve with Kosha Paneer:
Food safety
- If you use utensils that are lightweight or not sturdy, your cooking may not be evenly done and your ingredients may become burnt or scorched.
- It's important to ensure that the paneer you're using is of good quality.
Easy Bengali Vegetarian Recipes
- Dhokar Dalna
- Kumror Chokka | Kumror Chakka
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Laal Shak Bhaja (also known as Stir-fried Red Amaranth Leaves | Laal Shag Bhaja)
- Chal Potol | Pointed Gourd cooked with Aromatic Gobindobhog Rice
- Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
Have you tried the Bengali Kosha Paneer recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Paneer Kasha Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply