Description
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
Units
Scale
- 300g Paneer
- 2 Onion
- 1.5 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 5 Garlic Clove
- 1 Tomato
- 2 Green Chilli
- 100g 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 1/2 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.
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.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish, Paneer
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 75g
- Calories: 240
- Sugar: 6.1g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 4.3g
- Carbohydrates: 14.2g
- Fiber: 2.4g
- Protein: 9.1g
- Cholesterol: 81mg
