Ghugni or Dried Yellow Peas Curry is a very common weekend breakfast menu in most of the Bengali homes and a great favourite too. They are relished with hot luchi (poori), parathas or chapattis, and are generally accompanied with some chopped onion, green chilies and lime wedges.
Today I made a non-veg. version of it by adding some boiled mutton cubes. This is an awesome side dish best enjoyed for a lazy weekend breakfast. So check out the step by step pictorial recipe to prepare it.
- 1 cup dried peas, soaked in water overnight
- 250 gms. mutton with bones, cubed
- 2 tbsp. mustard oil
- 1-2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala powder
- salt to taste
- 1 tomato, chopped
- 1 tsp. ghee
- chopped coriander leaves & chopped onion to garnish
Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the mutton too in 1 & 1/2 cups water for 20 minutes on a low flame after the first whistle and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.
Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.
Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori, paratha, rice or any Indian bread.
Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves &
cumin seeds. Saute for a few seconds.
Add onion & fry till light brown.
Add ginger-garlic paste & all dry spices mixed with 1/4 cup water. Fry
till oil separates.
Add tomatoes. Cook till it is mashed.
Add boiled peas & mutton. Cover & simmer for 4-5 min. Adjust water
accordingly.
When done, add ghee & garnish with coriander leaves & chopped onion.
Serve with poori, paratha, rice or any Indian bread.
This is a delicious Bengali style Mutton curry cooked in a mustard-yoghurt based gravy. I used store bought Kasundi (Bengali mustard sauce), but in the absence of it, you may use homemade mustard paste. I also added potatoes as Bengalis just cannot think of preparing mutton without it. They compliment each other very well.
It is cooked in mustard oil for an authentic flavour, but you can always use any other oil if the pungency of it does not suit your taste. Enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 500 gms. Mutton on bones, cubed
- 1-2 potatoes, cut into half or four pieces
- 1/2 cup yoghurt
- 1 tbsp. ginger garlic paste
- 1/2 tsp. turmeric powder
- 2 tbsp. mustard oil
- 2 onions, chopped
- 2-3 green chilies, slit
- salt to taste
- 2-3 tbsp. kasundi (store bought mustard paste)
- 2-3 tbsp. coriander leaves, chopped
- few onion rings and green chilies to garnish
Marinate the mutton with yoghurt, ginger-garlic paste and turmeric powder for a minimum of 2-3 hours, preferably overnight.
Pressure cook for 20-25 minutes on low flame after the first whistle. Heat oil in a pan and fry the potatoes till light brown. Drain and pressure cook or boil it separately.
In the same oil, sauté the onion till light brown. Add the marinated mutton, salt and green chilies.
Cook, covered till the oil separates. Add the kasundi paste, boiled potatoes and coriander leaves. Mix well and cook for a minute.
Garnish with onion rings and serve with either rice or chapatti / naan.
Marinate mutton with yogurt, ginger-garlic paste & turmeric powder for
2-3 hours. Pressure cook for 20-25 min. on low flame after the first whistle.
Heat oil & sauté potatoes till light brown. Boil it separately & keep aside.
In the same oil, sauté onion till light brown.
Add cooked mutton, salt & green chilies. Simmer, covered till the oil
separates. Stir at intervals.
Add kasundi paste, followed by.....
boiled potatoes & coriander leaves. Mix well & cook for a minute.
Serve, garnished with onion rings & green chilies.
This is a very popular and an authentic Bengali style Mutton Curry known as Kosha Mangsho. Kosha means frying the marinated mutton on low flame till dry before adding the water. Mangsho means Mutton / Lamb.
It is a spicy dry gravy which is either had with rice, pulao or any Indian bread. This dish is an all-time favourite of any Bengali and is a must have on any weekend lunch or dinner. It is slow cooked to perfection in mustard oil and other aromatic spices. So check out the step by step pictorial recipe to prepare it.
- 500 gms. Mutton on bones, cubed
- salt to taste
- 1/2 tsp. turmeric powder
- 2 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. mustard oil (for marination)
- 2 tbsp. yoghurt
- 1 tbsp. ginger paste
- 1 tsp. garlic paste
- 2-3 tbsp. mustard oil (for cooking)
- 1-2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 3 onions, chopped
- 1 tsp. sugar
- onion slices, lemon wedges & coriander leaves to garnish
Marinate the mutton with all the ingredients starting from salt to garlic paste for a minimum of 2-3 hours or preferably overnight.
Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Then add the onion and sugar and fry till light brown. Add the marinated mutton and continue to fry on low flame till dry.
Add 1 & 1/2 cups water and pressure cook on a high flame for 1 whistle. Then cook on low flame for 20-25 minutes.
Simmer further and reduce the gravy to a thick consistency. Garnish with onion slices, lemon wedges and coriander leaves. Serve hot with steamed rice, naan or paratha.
Temper oil with bay leaves, cinnamon, cardamoms & cloves.
Add onion & sugar and fry till light brown.
Add marinated mutton & cook on low flame till dry. Add water &
pressure cook.
Serve, garnished with onion slices, lemon wedges & coriander leaves.
