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Make Chef Vicky Ratnani’s Authentic Kosha Mangsho For Durga Puja
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News18•13-10-2026, 13:52
Make Chef Vicky Ratnani’s Authentic Kosha Mangsho For Durga Puja
- •Durga Puja celebrations are incomplete without traditional Bengali festive dishes like the iconic Kosha Mangsho.
- •Chef Vicky Ratnani shares an expert recipe featuring a homemade shahi garam masala and a rich yoghurt-based marinade.
- •The slow-cooking technique involves browning onions in a mix of ghee and mustard oil before adding the marinated mutton.
- •Simmer the dish slowly for around two hours until the meat is tender and the gravy achieves a rich, concentrated consistency.
- •Garnish with fresh coriander and serve hot alongside steaming rice for a memorable festive meal.
Key Questions Answered
To make the shahi garam masala, dry roast bay leaves, dried red chillies, mace, black and green cardamom, cinnamon, cloves, black peppercorns, and nutmeg in a pan until aromatic, then grind them into a fine powder.
The marinade requires an onion, garlic, and green chilli paste combined with yoghurt, turmeric powder, salt, and freshly prepared shahi garam masala to thoroughly coat the mutton before cooking.
The mutton should be covered and simmered slowly for around two hours with water or stock, stirring occasionally until the meat is thoroughly tender and the gravy develops a rich consistency.
