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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.
For 4 servings
Cook the Yellow Peas
Prepare the Masala Base
Cook the Keema
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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 597.55 calories per serving with 31.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Combine and Simmer
Garnish and Serve
Replace mutton keema with crumbled paneer, soya granules, or finely chopped mushrooms. For a vegan version, use soya or mushrooms and a neutral vegetable oil.
Substitute mutton keema with minced chicken. Since chicken cooks faster, reduce the browning time to 5-7 minutes.
While yellow peas are traditional, you can also make this with dried white peas (safed matar) or even chickpeas (kabuli chana), adjusting the pressure cooking time accordingly.
Increase the amount of red chili powder and green chilies. You can also add a pinch of black pepper powder along with the garam masala for extra heat.
Combining mutton and yellow peas, this dish provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
The yellow peas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
Both mutton and peas contain essential B vitamins, including B12 and folate, which are vital for energy metabolism and neurological health.
A typical 1.5 cup serving of Keema Ghugni contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Keema Ghugni can be a very balanced and nutritious dish. It's an excellent source of protein from both the mutton and yellow peas, and high in dietary fiber. To make it healthier, use lean minced mutton and be mindful of the oil quantity.
Yes, you can. Cook the soaked peas in a large, covered pot on the stovetop. It will take significantly longer, about 60-90 minutes, for the peas to become tender. Ensure you add enough water to keep them submerged.
For a quick soak, wash the peas and place them in a large pot. Cover with plenty of water, bring to a boil, and cook for 3-4 minutes. Turn off the heat, cover the pot, and let them sit for 1-2 hours. They should then be ready to pressure cook.
Keema Ghugni stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
It's traditionally served as a street food snack, garnished with chopped onions, coriander, a squeeze of lime, and sometimes tamarind chutney. It also pairs wonderfully as a main course with luchi (puffy fried bread), parathas, or plain rice.
This recipe goes great with these complete meals
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