Bangali’s Favourite Kosha Mangsho

kosha mangsho preparation

Preparation time: 1hr

Cooking time: 30min

Serves 2


Mutton (Khashir mangsho): 400gms

Potato (Aalu): 2 large sizes cut into quarters

Papaya grated (Jhiri kore kata Pepe): 3 tablespoon

Sour curd (Tauk doi): 2 tablespoons

Onion (Peyaj): 2 large sizes

Garlic (Rasun): 8-10 cloves

Ginger-garlic paste (Aada-rasun bata): 1 ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chili powder (Sukhno lanka guro): 1/2 teaspoon

Mustard oil (Sarser tel): 8 tablespoon

Salt to taste

kosha mangsho



  •  Chop one onion and make a paste of the other
  •   Wash the mutton pieces well, and drain out the excess water
  •  Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
  • Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
  • Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves

khashir mangsho

  •   Put in the marinated mutton, turmeric, chili, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown
  •  Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistles
  • Open the lid and put in the potatoes and again allow 2 more whistles
  • Take out and serve with warm white rice


Kosha Mangsho Hub:

1.Golabari in Shyambazar

2.Durbari- swissotel Kolkata in Rajarhat New Town

3.Bhojohori Manna

4.Koshe Kasha in Golpark

5.Aminia in Golpark, Nsc Bose road





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