Kosha mangsho – a Bengali curry with a rich, flavorful sauce – is a popular Eastern Indian Onion Cardamom Chili Sauce. I paired with tofu as meat substitute. It is super delicious with rice, naan, or luchi!

Kosha mangsho is a speciality meat curry from Bengali cuisine. Bengal is a state in the eastern part of India and it has its own cuisine and the cuisine has its set of special dishes. There is the kosha mangsho, which is a curry as well as dishes like puchka, which is sort of like pani puri. Bengali desserts include dishes like rasgulla and sandesh mishti.

There is a lot of seafood in Bengali cuisine, and the vegetable curries in this region are made differently. You can find some delicious Bengali curries already on the blog, like chapor ghonto(lentil stew with dumplings)and charchari (veggie stir fry).

The kosha mangsho we are making today is a vegan version of a meaty, Bengali mutton curry. Kosha means slow roasting and mangsho means meat, so for the traditional dish, you’d slow roast the sauce for a while, then add the meat to it and slow roast that as well, so the meat browns and picks up all of the amazing flavors from the sauce.

For the vegan version, we are going to brown our onions really well, so that we can use up all of that color and flavor of caramelization. Tofu is our meat substitute, but you can use other meat substitutes, as well, such as vegan chicken, vegan beef, vegan goat (if you can find it), and use those instead. You can also use chickpea flour tofu or just add some white beans or chickpeas to the sauce.

So much of the flavor is in the sauce that you won’t miss the meat!

Like many of the other regional Indian dishes, this one also uses a lot of whole spices, so use whichever spices you have on hand. If you are missing a spice here and there, it’s not going to take away from the dish. There’s plenty of flavor overall in this recipe.

This curry is a part of my Eastern Indian menu for Diwali! This year I am sharing 4 regional menus for your Indian dinner party. Regional Indian food often gets overlooked in the midst of the popular options, so try these recipes celebrating the many cuisines within Indian cuisine! You can find these fabulous recipes and menus on my YouTube channel here. Happy Diwali!

Why You’ll Love Kosha Mangsho

• flavorful Bengali curry cooks up in a single pan
• deep, authentic flavor without the meat!
• naturally gluten-free and easily made nut-free and soy-free

Continue reading: Kosha Mangsho (Bengali Mutton Curry with Onion Cardamom Chili sauce)

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Salli Boti is a Parsi (western Indian) wedding meat curry made vegan with tofu. Crisped tofu is folded in a tangy spicy sauce and topped with airfried crispy potato strips! serve with rice, or roti. An Indian Poutine dish!

Salli Boti is a Parsi dish(western Indian) with this really fragrant, slow-cooked meat(tofu) curry that is topped with crispy potato strips and served with rice, roti, or pilau. Salli refers to the crispy potato strips topping, and boti is the mutton or meat.

Parsi’s, descended from Persians who migrated to the western party of India. The cuisine has influences from Persian, Indian, British cuisines. The cuisine has some signature dishes like lentil dhansak, and this Salli boti. Traditionally, a Parsi wedding dish, Salli boti has a very flavorful spicy tangy sauce and the crispy potatoes pair amazingly with it.

The stew is generally cooked for a long time . But This vegan version is simpler, since tofu doesn’t need to be slow-cooked like the meat.

We make the salli potatoes straws in this recipe, but you can skip that, if you want a simpler meal, and serve just the curry with some flatbread or rice instead.

For this vegan version of salli boti, we coat the tofu with spices and then either bake or pan fry to improve the texture, adding it to the sauce toward the end of cooking.

You can also use other proteins in place of tofu, such as chickpeas, chickpea tofu, vegan chicken, seitan, or other meat and chicken substitutes of your choice. If you’re using soy curls or seitan, make sure to simmer those in the sauce for 15 to 20 minutes so that they pick up a lot of the flavor. 

The potatoes are generally fried. But we air fry them for amazing crisp shredded potato Salli.

Why You’ll Love Salli Boti

• fragrant, flavorful stew topped with simple, crispy potato strips
• amazing combination of flavors and textures!
• ready in under an hour
• gluten-free and nut-free with easy soy-free options

Continue reading: Salli Boti (Western Indian Meat Curry with Crispy Potatoes)

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Lentil Potato vindaloo is a plant-based version of vindaloo curry with a lot less work. No need to soak and blend the chilies, I give you a quick vindaloo spice mix. Hearty lentils and potatoes are absolutely delicious in this tangy Goan curry sauce! Gluten-free with soy-free and nut-free options

Vindaloo is a popular stew from Goan cuisine, which is a Western state in India. Goan cuisine has Portuguese influences, because of Portuguese explorers that came to India centuries ago.

Portuguese cuisine has a lot of meaty dishes, and such as meat cooked with lots of wine and garlic. People in Goa took that and converted it to vindaloo curry, replacing the wine with vinegar, adding a lot more spices and a lot more heat, and generally making it their own.

They called this adapted curry vindaloo curry. Vindaloo curry paste has a lot of spices, Kashmiri chilis, and, depending on the recipe, it usually has a couple of steps where you toast all the spices and the Kashmiri chilis, soak the chilis, then blend them to make the sauce. If you want to check out that version of homemade vindaloo paste, you can find that on my tofu vindaloo recipe.

For today’s recipe, I’m making a simple version of the curry by making this vindaloo spice mix using ground spices, rather than grinding down whole spices in a spice grinder. You can adjust the heat of the spice by adjusting the Kashmiri chili powder and black pepper. This spice mix is delicious and potent, you can use it many ways! Use it on roasted veggies, sprinkle as a finishing spice(instead of garam masala), use as a marinade over tofu with soy sauce and vinegar and many more!

To make the vindaloo sauce, we cook the onion and then toast the spice mix with the onion in a little bit of oil. From there, you add the rest of the ingredients, including cooked lentils and crispy potatoes, for this absolutely delicious lentil curry. 

You can use other beans, such as white beans, black beans, kidney beans, or chickpeas or you can use crisped up tofu or vegan chicken instead. If you don’t want to add potatoes, you can use other vegetables or just skip the potatoes altogether. 

This lentils vindaloo is a very flexible recipe. All that flavor is in the spice mix and the curry sauce, so you can just make that sauce, and then add whatever additions you like to it. Also try my Goan Peri peri sauce!

Why You’ll Love Lentils Vindaloo

• one-pan Indian curry with an amazing, zesty sauce, crispy potatoes and hearty lentils
• so versatile! Use plant-based protein of choice in place of lentils and/or the potatoes.
• simplified vindaloo spice mix saves tons of time and effort
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: Vindaloo Curry with Lentils and Potato

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This is Goan(Indian) version of peri peri chicken made with hot chilis, Indian spices, and lots of ginger and garlic. Roasted Tofu chicken in a fiery chili garlic sauce, is perfect served with rice, baked veggies, or pasta!

This is a spicy and amazingly delicious recipe from Goan cuisine. Goa as a state on the western coast of India, and the cuisine has influences from Portuguese cooking and from Southern African cuisine, which came with the Portuguese. This is how the Indianized Goan peri peri sauce came into being. 

Indian peri peri sauce is a bit different from the African version, because it has Indian spices and uses Kashmiri chilis in addition to the peri peri/ pili pili chilies. If you can’t find peri peri chilies, just use hot Indian chilies. These chilies are soaked and blended up with Indian spices, ginger, and garlic to make the sauce. The sauce can then be used in various ways!

For the vegan version of Goan peri peri chicken, we use sliced tofu that is marinated and then crisped on a skillet, then placed in the sauce to serve. You can use other proteins with sauce as well. You can toss your protein in the sauce marinade and crisp it up on the skillet or in the oven, or you can just simmer the protein right in the sauce.

This sauce is often used to make peri peri chicken, prawns, or shrimp. Today, we are making a peri peri chicken version, but instead of chicken, we’re using tofu, and we’re slicing it and shaping it into a chicken breast shape. You can also just cube the tofu or tear it into organic shapes and use that instead, if you prefer. 

If you’d rather not use tofu, there are plenty of other plant-based proteins that you can use, such as tempeh or soy curls. For a soy-free version, use chickpea tofu, pumpkin seed tofu, soy-free vegan chicken substitutes, or seitan. You can also add beans or mushrooms to the sauce.

The dish can be made dry-ish, where all of the sauce kind of sticks to the tofu, or it can be made more saucy with some extra broth.

The sauce has this delicious smoky and spicy flavor from all the chilis. You can adjust the heat by reducing amount of peri peri chilis used in the recipe. Kashmiri chilis are pretty mild, but you can reduce those, as well. The sauce also has black pepper, so you can reduce that to reduce the heat, as well. 

Why You’ll Love Peri Peri Chicken

• super flavorful, smoky, spicy sauce with an adjustable heat level
• Use tofu or whatever plant-based protein you like!
• If you choose to pan fry the tofu, it’s a one pan dinner.
• gluten-free and nut-free with easy soy-free and oil-free options

Continue reading: Goan Peri Peri Chicken – Tofu in Indian Chili Garlic Sauce (gluten-free, nut-free)

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This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Konkani cuisine is a cuisine from the coastal region of western India. It has its own set of flavors and sauces as well as sub-cuisines or cuisines that originated from it and then changed with influence. Goan cuisine and Malvani cuisine, costal Karnataka cuisine and more fall in these categories. Coconut in various forms, cumin, coriander, clove, cinnamon, black pepper are often seen in Konkani recipes.

I had a version of Konkani chicken masala from way back around my first book. I simplified it and modified it to make it a 2 step baked version and use the base sauce with lentils and soycurls!

I also converted the dish into a casserole so it is easier to cook and you don’t have to use many pans or stand around sautéing in the kitchen. I use a couple not spices for the traditional flavor. There’s plenty of overs flavor, so even if you are missing a spice or two, it will work out amazing.

The two proteins make this a nutritious high protein curry that you serve with quinoa or whole grain bread for even more protein! You can omit the soy curls and use chickpeas or more lentils to make it soy-free. the sauce is absolutely delicious and you can cook it in a pan or bake it, and then use whichever protein you like with it!

Why You’ll Love Konkani Dal Curry

• flavorful curry sauce with tender lentils and toothsome soy curls
• easy to make in one pan in the oven, instead of three to four pans on the stovetop!
• just 2 steps!
• protein packed
• gluten-free and nut-free. 

More Indian Casserole Recipes

• Vegetable Curry Casserole
• Saag Cornbread Casserole
• Creamy Curry Lentil Casserole
• Madras Curry Tofu Casserole
• Baked Kitchari Casserole

Continue reading: Indian Konkani Curry Bake with Lentils – one pan!

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I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! You can find misal pav and Amti dal  in my cookbook.

This Chataka dal is another dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s fiery with the added chili powder tempering. As always, you can adjust the spice level to your preference.

To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could also serve this with cauliflower rice.

Dals are soul food with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just cook them long enough until tender and then add the tempering/Tadka.

More daal recipes:

• Sabut Masoor Ki Daal; Spiced Lentil Soup
• Dhaba Style Butter Dal (vegan)
• Vegan Handi Lentils (Creamy Indian Dal)
• Instant Pot Dal Bukhara; Dump and Done Creamy Black lentils
• Spicy Urad dal

Continue reading: Chataka Dal – Spicy Maharashtrian Toor Dal

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Tofu Vindaloo! Forget take-out – this is a delicious spicy Vindaloo that you can make right at home. Seared, golden pan-fried tofu with crispy edges simmered in a vibrant and tangy gravy together with Indian spices! What could be better?

Instead of meat, this dish is made with tofu. The tofu is surprisingly reminiscent of paneer – a pressed Indian cheese you often see in Indian curries, and with its mild taste, it works beautifully against the flavorful vindaloo gravy. How’s that for diving in head-first?

Vindaloo is a Portuguese influenced Indian(Goan) dish. Vindaloo means meat marinated in wine, over the years the sauce has adapted to use vinegar. it doesn’t necessarily contain aloo(potato) . The simplest recipe uses just some meat and a chili and vinegar based marinade. The recipes and heat vary and additions like onion, tomato or potato help tone down some of the heat. We use tofu in this version but you can easily use a vegan chicken or pork substitute.

I like serving this thick sauced vindaloo with rice or naan or flatbread and something mild. A dollop of cashew cream or yogurt helps with the heat.

Why will you love this recipe!

• Vindaloo is an amazingly flavored sauce
• Although it uses some special chilies, they are available on Amazon or in Indian stores
• its Glutenfree and Nutfree
• Can be easily made without soy
• it needs just 1 pan!

MORE INDIAN COMFORT FOOD

• Baked Madras curry Tofu
• creamy baked Korma
• Baked Chana Pulao
• Baked Tofu Curry 
• Baked Balti Veggies
• Veggie curry casserole 
• Butter Tofu- GF
• IP Tikka Masala Simmer Sauce GF
• Tofu in Spinach Curry – Saag Tofu
• Vegetable Jalfrezi

Continue reading: Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

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Xacuti (pronounced shakuti) is a popular dish from Goan cuisine. Traditionally, this is a dish that is made with chicken or fish, but I love to use mushrooms here. There are a variety of spices in this recipe. There is also freshly grated coconut, which you can find in frozen section in Indian stores or use dried shredded coconut. Together all these flavors make a delicious, meaty dish that you can serve the traditional way with dinner rolls or add to tacos and wraps.

The spicy sauce is super flavorful and uses a combination of whole and ground spices and roasted coconut to make a deliciously complex flavored sauce.

This Goan mushroom xacuti recipe does use a bunch of spices, but they are worth it. Once you make it you will be inclined to make a larger batch to freeze and serve it with vegan chicken, chickpeas or tofu! Each bite brings you a burst of flavors and textures. Get ready to expand your Indian spice cabinet as I explore a lot more regional Indian cuisine this year.

The recipe also tastes great when using wild or forest mushrooms but you might have to cook them a bit longer than cremini or portabella. Then gather all the spice blend ingredients, grind them together with coconut and water to make a fragrant thick Goan gravy. Then stir fry garlic, chopped onion, and mushrooms and add some tamerind paste and then add the sauce. Simmer and adjust salt and garnish with coriander leaves! Done!

Serve with pav(Indian dinner rolls) rice or flatbread

More comfort food dinners

• Baked Madras curry Tofu
• Baked vegetable Curry Casserole
• Baked Balti Veggies
• Butter Tofu
• Tofu in Spinach Curry
• Vegetable Jalfrezi
• Masoor Dal tadka 

Continue reading: Mushroom Xacuti (Goan Coconut Poppy Seed Sauce)

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