Keema Ghugni, prepared with some mutton mince, is a non-veg. version of the classic Ghugni recipe, Ghugni typically refers to Dried Yellow Peas Curry, which is a very common weekend breakfast menu in most of the Bengali homes. It is a favorite snack too, found in all street corners.
Any leftover ghugni can be enjoyed as a chaat, a la street food style. It goes best with hot luchi (poori) for a nice comfot meal. You may also relish with parathas, chapattis or steamed rice. So check out the step by step pictorial recipe to prepare this wholesome and yummy regional breakfast / snack.
- 1 cup dried yellow peas, soaked overnight
- 400 gms. mutton mince, washed and drained
- 3 tbsp. mustard oil
- 1 potato, cubed
- 1 tsp. cumin seeds
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4-5 cloves
- 1 onion, sliced
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- salt to taste
- 2 green chilies
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till oil separates.
Add the mutton mince and fry on a low flame till dry. Add the boiled peas, green chilies and the fried potatoes. Add more water if required.
Simmer for 5-7 minutes. When done, add ghee and mix well. Garnish with coriander leaves and serve with any type of Indian bread, pulao or steamed rice.