Mutton Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)

 

           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.

           Ghugni, both veg. and non-veg. version is also popular in other Eastern & North Eastern states of India and Bangladesh too.

          Mutton can be substituted with lean meat like chicken mince. This recipe can also be cooked with small mutton cubes instead of keema called Mangshor Ghugni. 

          There is also the Niramish Ghugni, the veg. version, cooked with or without onion & garlic. Bhaja Masala, a dry spice mix can also be sprinkled on the finished product if you wish.

          This yummy snack is ideal to carry on long journeys or picnics along with luchi. Pack them in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. To conclude, this is an awesome side dish which has to be enjoyed to believe.

• 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
• 1 tsp. salt or 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.

                     Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside. 

                   Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin                                     seeds. Sauté for a few seconds. 

                                 Add the onion and fry till light brown. 

                     Add ginger-garlic paste, tomato paste & 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 boiled peas, green chilies & fried potatoes. Add more water if required. 

                   Simmer for 5-7 minutes. 

                                 When done, add ghee and mix well. 

                                  Garnish with coriander leaves. 

                                 Serve with any type of Indian bread, pulao or steamed rice.

Achari Keema Matar

 

          Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal. 

          However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it. 

• 400 gms. chicken keema / mince, washed well & drained
• 1/2 cup green peas (I used frozen ones)
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste 
• 1 tsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. kasuri methi, crushed
• 1-2 tsp. lime pickle
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.

          Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes. 

          When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal. 

                      Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamom 

                      and cloves. Sauté for a few seconds. 

                                 Add 1 chopped onion and stir fry till light brown. 

                     Add the ginger-garlic paste, tomato paste & all the dry spices mixed with 

                     some water. 

                                  Sauté till the oil separates.

                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 

                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.

                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 

                   it a stir and cook further for 2 minutes. 

                                 When done, garnish with coriander leaves.

                             Serve with naan, tandoori roti or kulcha for a nice comfort meal. 

Rajma Keema Masala

          All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness. 

          You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.

          Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level. 

          Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.

• 200 gms. Chicken Keema / Mince, washed & drained
• 1 cup rajma (kidney Beans), soaked overnight
• 2-3 tbsp. oil
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. almond paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder 
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside. 

          In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside

         Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.

         Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates. 

          Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated. 

          Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.

          When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.

          Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.

                         Heat oil & temper with cinnamon, cardamom, cloves, bay leaves 
                         and cumin seeds. 

                                Add onion & saute till light brown.

                                 Add tomatoes & continue to stir fry till it is nicely mashed. 

                                Add spice paste & mix well. 

                                  Cover & simmer till oil separates.

                    Add keema & mix well. Saute on a low flame till moisture has evaporated. 

                  Add boiled rajma & mix well. Cover & simmer on a low flame till it
                  slightly thickens to a desired consistency.

                                Mash slightly with a potato masher if you wish. 

                                  When done, switch off the flame & add ghee. 

                                  Garnish with chopped coriander leaves.

                     Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, 
                     paratha, poori, chapatti, appam or dosa.

Kathal Keema Curry (Raw Jackfruit & Chicken Mince Curry)

          Kathal (Raw Jackfruit) combined with Keema (Chicken Mince) turns out real yummy. It was my first try and this dish goes well with both rice or any Indian bread. You can use up any leftover keema curry in this way, by adding some boiled kathal and creating a fusion out of it. Chicken mince can be substituted with mutton mince or soya granules for a veg. version. 

• 1 small size kathal (raw jackfruit), chopped & boiled 
• 1 cup chicken mince
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

            Make a paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, kathal and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.