bengaliMediumnon vegetariangluten freedairy freenut free

Keema Ghugni

Name: Keema Ghugni
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup dried yellow peas (soaked overnight and drained); 250 g mutton keema (minced); 1 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mustard oil; 2 pcs bay leaf; 0.5 tsp cumin seeds; 1 inch cinnamon (small piece); 2 pcs green cardamom; 2 pcs cloves; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lime juice

RATING

4.6/5(87)

TASTE SCORE

8/10

A hearty Bengali-style curry where yellow peas and spiced minced meat cook together into a rich, comforting bowl. It has soft peas, savory keema, gentle warmth from whole spices, and a squeeze of lime brightens every bite.

PREP

20m

COOK

45m

SERVES

1 KATORI

493 cal

SERVINGS

METHOD · 9 STEPS

prep · ~1 min
Soak the yellow peas.
Rinse the dried yellow peas well, cover with plenty of water, and soak overnight. Drain before cooking.
pressure cook · ~20 min
Pressure cook the peas.
Add the soaked yellow peas, 2 cups water, and 0.25 tsp salt to a pressure cooker. Cook until the peas are soft but still holding shape, about 3 whistles, then let the pressure drop naturally.
TIPDo not overcook the peas into a mash; ghugni tastes best when the peas stay whole and creamy.
saute · ~2 min
Heat the oil and whole spices.
1.Heat mustard oil in a pan until lightly smoking, then lower the heat.
2.Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves.
3.Cook for 20 to 30 seconds until fragrant.
saute · ~10 min
Cook the onion and potato.
1.Add chopped onion and cook until light golden, 6 to 7 minutes.
2.Add the cubed potato and stir for 2 minutes.
3.Add green chili and ginger-garlic paste, then cook until the raw smell fades, about 1 minute.
saute · ~8 min
Brown the keema.
Add the mutton keema and break it up well with the spoon. Cook over medium heat until it changes color and starts to brown lightly, 6 to 8 minutes.
TIPKeep stirring and breaking up the mince so you do not get large clumps.
saute · ~7 min
Cook the tomato and ground spices.
1.Add chopped tomato and cook until soft, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining salt.
3.Mix well and cook until the masala looks thick and glossy.
simmer · ~15 min
Combine the peas and simmer the ghugni.
Add the cooked yellow peas with their cooking liquid and 1 cup water. Mix well, cover, and simmer for 12 to 15 minutes until the potato is tender and the curry turns rich and slightly thick.
TIPIf it thickens too much, add a small splash of water; keema ghugni should be spoonable, not dry.
garnish · ~1 min
Finish with garam masala, coriander, and lime juice.
Sprinkle in the garam masala, chopped coriander leaves, and lime juice. Mix gently and cook for 30 seconds more.
serve
Serve the keema ghugni hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil lightly smoke before adding spices; this mellows its sharpness and gives the ghugni its classic Bengali flavor.
2
Pressure-cook the soaked yellow peas only until tender but intact, because broken peas will make the curry pasty.
3
Brown the mutton keema well after breaking up all lumps so the mince stays separate and the curry tastes deeper.
4
Cook the tomato-spice mixture until oil starts to glisten at the edges; that is the cue the masala is ready.
5
Cut the potato into small even cubes so it finishes cooking in the same time as the final simmer.
6
Add the lime juice right at the end, off or on very low heat, to keep its brightness noticeable.
7
This dish thickens as it sits, so loosen leftovers with a splash of hot water before reheating.