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Keema Ghugni Recipe | CraftMyMeals | CraftMyMeals

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Keema Ghugni

bengalimediumnon-vegetariangluten-freedairy-freenut-free

soy-free

kosher

high-protein

Keema Ghugni

Popularity

3.0

Taste Score:8/10

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.

Prep20m

Cook45m

Soak360m

Servings4

Serving:1.5 cups

601 cal

Ingredients

For 4 servings

1.5 cup Dried Yellow Peas (soaked overnight)
250 g Mutton Keema (minced mutton)
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 whole Green Chili (slit lengthwise)
3 tbsp Mustard Oil
1 whole Bay Leaf
1 inch Cinnamon Stick
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)

Nutrition per Serving

601

Calories

31g

Protein

61g

Carbs

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

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179cal

6gprotein

About This Keema Ghugni Recipe

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 601.21 calories per serving with 31.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.

28g

Fat

Fiber16g

Sodium978mg

Potassium1283mg

Phosphorus434mg

Know more about our calculations

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.

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.

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.

Pro Tips

1Soaking the peas overnight is non-negotiable for a soft, even texture.
2For an authentic Bengali taste, use mustard oil. Heat it properly until pale yellow to mellow out its pungent flavor.
3Browning the onions and keema thoroughly is key to developing a deep, rich flavor base for the curry.
4Don't discard the water used to cook the peas; it's full of flavor and starch which helps thicken the gravy.
5A small amount of sugar balances the tanginess of the tomatoes and the heat from the spices, creating a more rounded flavor profile.
6For a richer finish, add a tablespoon of ghee along with the garam masala at the end.
7Keema Ghugni tastes even better the next day as the flavors meld and mature.

Recipe Variations

Vegetarian/Vegan

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.

With Chicken

Substitute mutton keema with minced chicken. Since chicken cooks faster, reduce the browning time to 5-7 minutes.

Different Legumes

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.

Spicier Version

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.

Health Benefits

✨

Rich in Protein

Combining mutton and yellow peas, this dish provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.

✨

High in Dietary Fiber

The yellow peas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.

✨

Source of Iron

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.

✨

Packed with B Vitamins

Both mutton and peas contain essential B vitamins, including B12 and folate, which are vital for energy metabolism and neurological health.

Frequently Asked Questions

How many calories are in one serving of Keema Ghugni?

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.

Is Keema Ghugni healthy?

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.

Can I make this without a pressure cooker?

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.

I forgot to soak the peas overnight. What can I do?

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.

How can I store leftovers?

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.

What is the best way to serve Keema Ghugni?

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.