Paro Mangsho Bhaja

Instructions

1. 1

   Marinate the Pigeon Meat

   • In a mixing bowl, combine the pigeon meat pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
   • Rub the spices thoroughly into the meat, ensuring each piece is well-coated.
   • Cover and let it marinate for at least 20 minutes at room temperature.
2. 2

   Temper Spices and Sauté Onions

   • Place a heavy-bottomed kadai or pan over medium-high heat. Add the mustard oil and heat until it just begins to smoke. This removes its raw pungency.
   • Reduce the heat to medium-low. Carefully add the bay leaves, cinnamon stick, green cardamom, and cloves. Sauté for about 30-45 seconds until they release their aroma.
   • Add the thinly sliced onions to the pan. Sauté for 10-12 minutes, stirring frequently, until they are soft, translucent, and have started to turn a deep golden brown.
3. 3

   Cook the Masala Base

   • Add the ginger paste and garlic paste to the onions. Cook for 2-3 minutes, stirring continuously, until the raw smell disappears.
   • Add the slit green chilies and stir for another minute.
   • Lower the heat and add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds. Immediately add a splash of warm water (about 2 tbsp) to prevent the spices from burning and help them cook.
4. 4

   Slow-Cook the Pigeon (Kosha)

   • Add the marinated pigeon pieces to the pan. Increase the heat to medium-high and sear the meat for 5-7 minutes, stirring to brown it on all sides.
   • Add the remaining 1 tsp of salt and the sugar. Mix everything well.
   • Reduce the heat to its lowest setting. Cover the pan with a tight-fitting lid and let the meat cook. This process, called 'kosha', involves slow-cooking the meat in its own juices and the masala.
   • Stir the meat every 7-8 minutes to prevent it from sticking. If the masala looks too dry, add a small splash of warm water. Continue this slow-cooking process for 30-35 minutes, or until the pigeon meat is tender and the oil has visibly separated from the masala.
5. 5

   Finish and Serve

   • Once the meat is fully cooked and tender, uncover the pan.
   • Sprinkle the garam masala powder and drizzle the ghee over the meat. Gently stir to combine.
   • Cook for another 2 minutes without the lid to let the final flavors meld.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving.
   • Serve hot with steamed rice or luchi (puffed bread).