Mangsher Ghugni

Name: Mangsher Ghugni
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup yellow peas (dried, soaked overnight and drained); 250 g mutton (boneless, cut into very small pieces); 1 pcs potato (small, peeled and cubed); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (made into paste); 5 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 0.5 tsp cumin seeds; 1 pcs bay leaf; 0.5 tsp turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp mustard oil; 4 cup water; 2 tbsp coriander leaves (chopped); 1 pcs lime (cut into wedges for serving)

RATING

4.4/5(75)

TASTE SCORE

8/10

A hearty Bengali-style yellow peas curry with small pieces of mutton, gently spiced and slow-cooked until rich and comforting. It makes a satisfying side or light main, especially with bread, luchi, or a squeeze of lime.

PREP

20m

COOK

55m

SERVES

1 KATORI

493 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the yellow peas.
Wash the yellow peas well and soak them in enough water overnight. Drain before cooking.
prep · ~15 min
Prep the mutton and masala ingredients.
1.Cut the mutton into very small bite-size pieces.
2.Finely chop the onion and tomato.
3.Make a paste of the ginger and garlic.
4.Peel and cube the potato.
5.Slit the green chili.
pressure cook · ~30 min
Pressure cook the peas and mutton.
1.Add soaked yellow peas, mutton, 3 cups water, turmeric powder, and 0.25 tsp salt to a pressure cooker.
2.Mix well and close the lid.
3.Cook on medium heat for 5 to 6 whistles, until the peas are soft and the mutton is tender.
TIPThe peas should hold shape but mash easily. If the mutton is still firm, cook for 1 to 2 more whistles.
saute · ~5 min
Cook the potato and whole spices.
1.Heat mustard oil in a pan until it reaches smoking point, then lower the heat slightly.
2.Add cumin seeds and bay leaf.
3.Add the potato cubes and cook for 3 to 4 minutes until lightly colored.
saute · ~13 min
Make the masala base.
1.Add chopped onion and cook until light golden, 5 to 7 minutes.
2.Add ginger paste and garlic paste, then cook until the raw smell goes away, about 1 minute.
3.Add chopped tomato, red chili powder, cumin powder, coriander powder, and the remaining salt.
4.Cook until the tomatoes soften and the masala looks thick and glossy, 4 to 5 minutes.
TIPKeep the heat medium so the spices cook without burning. Splash in a little water if the masala sticks.
simmer · ~15 min
Combine and simmer the ghugni.
1.Pour the cooked peas and mutton with their liquid into the pan.
2.Add green chili and 1 cup water.
3.Mix well and lightly mash a few peas with the back of the spoon to thicken the gravy.
4.Simmer uncovered for 12 to 15 minutes until the ghugni turns thick and well blended.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Stir in garam masala and chopped coriander leaves. Mix and cook for 1 more minute.
serve
Serve hot with lime wedges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the mutton into very small pieces so it tenderizes in the same time as the yellow peas.
2
After heating mustard oil to smoking, lower the heat before adding cumin or the seeds can burn fast.
3
Cook the onion only to light golden; very dark onion can make this ghugni taste bitter.
4
Mash just a small handful of peas while simmering to thicken the curry without turning it pasty.
5
If the pressure-cooked mix looks watery, simmer uncovered until the gravy coats the peas and potato.
6
Add the lime only at serving time so the peas stay creamy and the bright acidity stands out.
7
This tastes even better the next day; reheat gently with a splash of water to loosen the thickened gravy.