Pro Tips to make your life easier
Serving - Kosha mangsho is considered a dry curry, and as such I like to serve mine with Indian bread as it's perfect for scooping without any mess. That said, basmati rice is no second fiddle! I also like to serve kosha mangsho with some crisp fried potato slices. Just slice potatoes into ¼”/5mm slices and fry in oil until browned and crisp on both sides.
Adding vegetables – I’ll sometimes add vegetables at the end of cooking kosha mangsho. A cup of frozen peas or cooked green beans are great warmed into the sauce at the end for a fix of vegetables.
Developing flavour - Many curries benefit from some time after cooking to develop in flavour - Kosha Mangsho is one such curry. If you have the time and self-control, refrigerate the curry for 1-2 days before eating for an enhanced taste. This step isn’t essential, but honestly, it’s worth the wait and I just love knowing there’s a ready to go treat waiting for me!
Freezing – Kosha mangsho is a great curry to freeze. Portion into servings and add about ¼ cup water on top (stops it drying out when reheating) then freeze for 3-4 months or longer. Reheat in the microwave from frozen for 5-8 minutes. If you don’t have a microwave, defrost the curry first then reheat in a pan – you might need a little more water to stop it drying out too much.