Keema Guguni
A hearty and flavorful Bengali street food classic. Tender minced mutton and soft-cooked yellow peas simmered in a fragrant, spicy gravy. Perfect with luchi or just on its own.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Prepare and Cook the Peas
- b.Wash the dried yellow peas and soak them in ample water for 6-8 hours or overnight.
- c.Drain the soaked peas and transfer them to a pressure cooker.
- d.Add 4 cups of fresh water, 1/2 tsp of the turmeric powder, and 1 tsp of the salt.
- e.Pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the peas are soft but retain their shape.
- f.Allow the pressure to release naturally. Do not discard the cooking water. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke.
- c.Reduce the heat to medium, add the bay leaf, dried red chilies, and cumin seeds. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- 3
Step 3
- a.Cook the Keema
- b.Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- c.Add the mutton keema to the pan. Increase the heat and cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema is browned and no longer pink.
- 4
Step 4
- a.Build the Masala
- b.Reduce the heat to medium-low. Add the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook for 1 minute.
- c.Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes, until the tomatoes soften and the oil begins to separate from the masala.
- 5
Step 5
- a.Combine and Simmer
- b.Pour the cooked peas along with their cooking water into the keema masala.
- c.Add the garam masala powder and the remaining 1/2 tsp of salt. Stir gently to combine.
- d.Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes for the flavors to meld.
- e.Check for seasoning and adjust if necessary. If the gravy is too thick, add a splash of hot water to reach your desired consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Serve the Keema Guguni hot with lemon wedges on the side. It pairs wonderfully with luchi, roti, or can be enjoyed on its own as a snack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for even and quick cooking.
- 2Do not overcook the peas; they should be tender enough to be mashed with a finger but still hold their shape.
- 3Properly browning the onions and keema is essential for developing a deep, savory flavor base.
- 4Using mustard oil provides an authentic Bengali flavor, but any neutral vegetable oil can be used as a substitute.
- 5For a street-style experience, top with chopped raw onions, green chilies, and a sprinkle of black salt (kala namak) before serving.
- 6The guguni will thicken as it cools. Add a little hot water when reheating to adjust the consistency.
Adapt it for your goals.
Vegetarian
Replace the mutton keema with 200g of crumbled paneer or 1 cup of rehydrated soya granules. Add them after the tomatoes are fully cooked and sauté for a few minutes before adding the peas.
Spicier VersionSpicier Version
Increase the number of green chilies and the amount of red chili powder. For a deeper, smoky aroma, add one black cardamom along with the whole spices during tempering.
With PotatoesWith Potatoes
Add one medium potato, peeled and diced small, along with the onions. Sauté until the potatoes are lightly browned before proceeding with the recipe.
Why this is on our healthy list.
Rich in Protein
Both mutton keema and yellow peas are excellent sources of protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The yellow peas provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness, which can support weight management.
Good Source of Iron
Mutton is a rich source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Frequently asked questions
Keema Guguni is a popular Bengali street food dish. It's a thick, spicy curry made with dried yellow peas (guguni) and minced meat (keema), typically mutton. It's known for its rich, savory flavor and hearty texture.