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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
Prepare and Cook the Peas
Sauté Aromatics
Cook the Keema
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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.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 597.75 calories per serving with 31.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Build the Masala
Combine and Simmer
Garnish and Serve
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.
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.
Add one medium potato, peeled and diced small, along with the onions. Sauté until the potatoes are lightly browned before proceeding with the recipe.
Both mutton keema and yellow peas are excellent sources of protein, which is essential for muscle building, tissue repair, and overall body function.
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.
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.
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.
Keema Guguni can be a part of a balanced diet. It is an excellent source of protein and fiber from the mutton and peas. However, it can be high in calories and fat, especially when made with rich cuts of meat and oil. Portion control is key.
One serving of Keema Guguni (approximately 1.5 cups or 450g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
While dried yellow peas (matar) are traditional, you can substitute them with dried green peas or even chickpeas (chana). Note that cooking times will vary significantly, so adjust accordingly.
Leftover Keema Guguni can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a splash of hot water while reheating on the stovetop or in the microwave.
Yes. Use the 'Sauté' mode to cook the masala and keema. Then, add the soaked peas and water, and pressure cook on 'High' for 12-15 minutes, followed by a natural pressure release.