A hearty Bengali street food classic! This flavorful curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a snack or a light meal.
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Protein-packed Keema Ghugni with melt-in-mouth luchis – a perfectly spiced, soul-satisfying comfort food combo!
This assamese dish is perfect for lunch. With 1006.6400000000001 calories and 37.73g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
3 whole Cloves
2 pods Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (divided, or to taste)
0.5 tsp Sugar
4 cup Water (divided)
3 tbsp Coriander Leaves (finely chopped, for garnish)
1 whole Lime (cut into wedges, for serving)
Instructions
1
Cook the Yellow Peas
Wash the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside, retaining the cooking liquid.
2
Prepare the Masala Base
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke slightly.
Reduce the heat to medium. Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30 seconds until they release their aroma.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger and garlic paste. Cook for 2 minutes, stirring continuously, until the raw smell disappears.
3
Cook the Keema
Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema is well-browned and has released its moisture.
Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
Stir in the tomato puree, the remaining 1 tsp of salt, and the sugar. Cook for 6-8 minutes, until the tomatoes are cooked down and oil begins to separate at the edges of the masala.
4
Combine and Simmer
Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
Add the slit green chilies and mix everything gently.
If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
Let the Keema Ghugni rest, covered, for 5 minutes before serving.
Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.
405cal
6gprotein
49gcarbs
20gfat
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
