Keema Guguni
A rustic, hearty curry from eastern India where spiced minced mutton meets soft dried green peas in a thick, savory gravy. Slow-cooked with whole spices and a kick of green chili, this dish is a street-food favorite served with puffed luchi or pav.
For 4 servings
- pressure cook · ~15 min
Pressure cook the soaked peas.
Drain the soaked dried green peas and add them to a pressure cooker with 1 cup water and a pinch of salt. Pressure cook for 3-4 whistles until soft but not mushy. Set aside.
- fry · ~6 min
Brown the keema.
Heat mustard oil in a kadai until it reaches its smoking point. Add the minced mutton and fry on high heat for 5-6 minutes, stirring frequently, until the meat is well-browned and all the water released has evaporated.
TIPScrape up any browned bits on the bottom. Browning the meat properly is key to a rich, deep flavor. - temper · ~1 min
Bloom the whole spices.
Push the browned keema to the sides of the pan. In the center, add bay leaf, cinnamon stick, green cardamom, cloves, and cumin seeds. Sauté for 30-40 seconds until the cumin crackles and the spices release their aroma.
- saute · ~15 min
Build the onion-tomato base.
1.Add the chopped onions to the pan and mix everything together.2.Fry on medium heat until the onions turn deep golden brown, stirring often (8-10 min).3.Add ginger-garlic paste and slit green chilies; sauté until the raw smell disappears (2 min).4.Add chopped tomatoes, turmeric, red chili powder, cumin powder, and coriander powder.5.Cook until the tomatoes soften completely and the oil starts to separate from the mixture.TIPDon't rush the onions. Deep browning is where much of the keema guguni's flavor comes from. - simmer · ~20 min
Simmer the keema with peas.
Add the cooked peas along with any remaining water from the cooker into the keema mixture. Stir well to combine and pour in 1 cup of fresh water. Season with salt. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until the gravy thickens to a semi-dry consistency.
- mix · ~1 min
Finish with garam masala.
Sprinkle garam masala over the curry and give it a final stir. Cook for one more minute, then turn off the heat.
- rest · ~5 min
Rest the curry before serving.
Let the keema guguni sit covered for 5 minutes. This allows the flavors to meld and the gravy to settle around the peas and meat.
- garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter finely chopped coriander leaves on top, and serve with hot luchi, pav, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mustard oil that has reached its smoking point to tame its pungency and add authentic Bihari flavor.
- 2Let the keema brown undisturbed for the first 2-3 minutes so a deep crust forms.
- 3Don't skip the resting step; the curry thickens and flavors meld beautifully after 5 minutes covered.
- 4Soak the dried green peas overnight and pressure cook just until soft — mushy peas break down in the gravy.
- 5Adjust the consistency by simmering longer for a thicker gravy or adding a splash of water for a looser one.
- 6Make ahead: Keema Guguni tastes better the next day; refrigerate and reheat gently with a splash of water.
Adapt it for your goals.
Mild-and-creamy
Swap green chilies for a pinch of Kashmiri red chili powder to keep the color but reduce heat, and stir in 2 tablespoons of fresh cream at the end for a milder, richer gravy.
high proteinHigh-protein
Replace half the mutton keema with crumbled paneer or extra-firm tofu for a lower-fat, high-protein option that still absorbs the spices well.
jainJain
Omit the mutton keema, garlic, and onion; use hing (asafoetida) in the tempering and add boiled potatoes for body.
Why this is on our healthy list.
Rich in Plant Protein
Dried green peas provide a hearty dose of plant-based protein and dietary fiber, supporting digestive health and satiety.
Iron from Mutton
Mutton keema is a natural source of heme iron, which is easily absorbed and helps maintain healthy blood oxygen levels.
Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon in the recipe offer natural anti-inflammatory and antioxidant compounds.
Frequently asked questions
Fresh or frozen peas cook much faster and won't give the same creamy texture. For authentic Keema Guguni, stick with dried green peas soaked overnight.
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