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A rich and aromatic Bengali delicacy, this pigeon curry features tender meat and potatoes simmered in a spicy, flavorful gravy. A traditional dish often reserved for special occasions, it's a true taste of Bengal's culinary heritage.
For 4 servings
Marinate the Pigeon
Fry Potatoes & Temper Spices
Build the Masala Base
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A rich and aromatic Bengali delicacy, this pigeon curry features tender meat and potatoes simmered in a spicy, flavorful gravy. A traditional dish often reserved for special occasions, it's a true taste of Bengal's culinary heritage.
This bengali recipe takes 80 minutes to prepare and yields 4 servings. At 476 calories per serving with 27.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Pigeon (Kosha)
Pressure Cook the Curry
Finish and Serve
For a vegetarian version, replace pigeon with whole, firm mushrooms or paneer cubes. Sauté them briefly before adding to the gravy and reduce the cooking time significantly.
Increase the amount of red chili powder to 2 tsp and add 1-2 dried red chilies along with the whole spices during tempering for extra heat.
Add 1 tablespoon of cashew or poppy seed paste along with the tomato puree to create a thicker, creamier gravy.
Pigeon meat is a lean source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides significant amounts of iron, crucial for preventing anemia and maintaining energy levels. It also contains B vitamins like B12 and B6, which support energy metabolism and nervous system health.
The blend of spices like turmeric, cumin, coriander, and cinnamon not only adds incredible flavor but also contains antioxidants and compounds with anti-inflammatory properties that contribute to overall wellness.
Paro Mangsho is a rich and flavorful dish typically enjoyed on special occasions. While pigeon meat is a lean source of protein, the dish is prepared with a significant amount of oil and potatoes, making it calorie-dense. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Paro Mangsho (approximately 395g) is estimated to contain around 600-650 calories. The exact number can vary based on the amount of oil used and the fat content of the meat.
Absolutely. Bone-in chicken, especially country chicken (desi murgh) or thighs, is an excellent substitute. You will need to reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) as chicken cooks much faster than pigeon.
'Kosha' is a crucial Bengali cooking technique. It refers to the process of slow-frying meat or vegetables with spices over a sustained period until the oil separates from the masala. This method is key to developing the deep, complex, and robust flavors characteristic of many Bengali curries.
Pigeon meat, also known as squab, can typically be found at specialty butcher shops, some farmers' markets, or through online meat suppliers that cater to game meats.
Store any leftover Paro Mangsho in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve by the next day. Reheat thoroughly before serving.