This Bengali-style beef kosha curry is a slow-cooked, deeply flavoured dish traditionally enjoyed on special family occasions. The beef is gently simmered with onions and warm spices until tender, coated in a thick, rich gravy.
Unlike everyday light curries, kosha-style cooking allows time for the flavours to develop naturally. This makes it an excellent dish for weekend meals when you want something comforting, filling, and deeply satisfying.
Recipe Information
Prep time: 25 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 55 minutes
Serves: 4
Difficulty level: Medium
Ingredients
Beef and marinade
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1 kg beef, cut into medium bone-in or boneless pieces
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3 tablespoons plain natural yoghurt
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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½ teaspoon turmeric powder
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1 teaspoon Kashmiri red chilli powder
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1 teaspoon salt
Curry base
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4 medium onions, thinly sliced
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2 medium tomatoes, finely chopped
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4 green chillies, slit lengthwise
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4 tablespoons mustard oil
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1 teaspoon sugar
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Salt to taste
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500–600 ml hot water
Whole spices
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2 bay leaves
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4 cloves
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3 green cardamom pods
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1 medium cinnamon stick
Ground spices
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1½ teaspoons cumin powder
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1½ teaspoons coriander powder
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½ teaspoon garam masala
Step-by-Step Method
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Marinate the beef
Place the beef in a large bowl. Add yoghurt, ginger paste, garlic paste, turmeric, chilli powder, and salt. Mix thoroughly, cover, and rest for at least 2 hours. Overnight marination gives the best results.
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Heat the oil and spices
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then lower the heat. Add bay leaves, cloves, cardamom, and cinnamon. Allow them to release their aroma.
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Cook the onions
Add the sliced onions with a pinch of salt. Cook on medium heat, stirring often, until they turn deep golden brown. This step is essential for kosha-style flavour.
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Add tomatoes and sugar
Stir in the chopped tomatoes and sugar. Cook until the tomatoes break down completely and blend into the onions.
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Add ground spices
Add cumin and coriander powder. Cook for 2–3 minutes, stirring continuously, until the oil begins to separate from the spice mixture.
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Seal the beef
Add the marinated beef to the pan. Cook uncovered on medium heat for 10–12 minutes, stirring regularly, until the beef releases moisture and begins to brown.
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Slow cook the curry
Add hot water, green chillies, and adjust salt. Cover and cook on low heat for 60–70 minutes, stirring occasionally, until the beef is tender and the gravy thickens.
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Finish the kosha
Sprinkle garam masala over the curry. Stir gently and rest the dish for 10 minutes before serving.
Cooking Tips
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Beef cooks best slowly. Keep the heat low once simmering begins.
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Properly browning the onions is key to authentic kosha flavour.
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If the gravy dries too quickly, add small amounts of hot water only.
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Resting the curry after cooking deepens the taste.
Variations
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More gravy: Add an extra 150 ml hot water during simmering.
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Pressure cooker: Cook for 4 whistles on low heat, then rest before opening.
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Less spicy: Reduce chilli powder and green chillies.
Serving Suggestions
Serve hot with plain steamed rice, jeera rice, or soft luchi-style flatbreads. This dish is best enjoyed as a main meal for lunch or dinner.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezing: Suitable for freezing for up to 2 months.
Reheating: Reheat slowly on the hob with a splash of water.
