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A classic Bengali street food delight! This hearty curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a comforting snack or a light meal.
For 4 servings
Pressure Cook the Peas
Prepare the Mutton Masala
A classic Bengali street food delight! This hearty curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a comforting snack or a light meal.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 757.51 calories per serving with 35.13g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
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Combine and Simmer
Finish and Serve
Replace mutton keema with 250g of crumbled paneer or soya granules. Add them after the tomatoes are cooked and sauté for 4-5 minutes before adding the cooked peas.
Substitute mutton with chicken keema. It cooks faster, so reduce the browning time in step 2 to about 5-6 minutes.
For a different texture and flavor, use a mix of 1 cup yellow peas and 1/2 cup black chickpeas (kala chana). Soak and cook them together in the pressure cooker.
Combines animal protein from mutton and plant-based protein from yellow peas, essential for muscle repair, growth, and overall body function.
The yellow peas are packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a rich source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
The peas and potatoes provide complex carbohydrates that offer sustained energy release, keeping you full and energized for longer.
One serving of Mangsher Ghugni (approximately 1.5 cups or 485g) contains around 450-550 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
Yes, it can be a balanced and nutritious dish. It's an excellent source of protein from mutton and plant-based protein and fiber from the yellow peas. To make it healthier, use lean minced mutton and be mindful of the amount of oil and ghee.
Absolutely. After soaking the peas overnight, you can cook them in a large, heavy-bottomed pot with a lid. It will take significantly longer, around 60-90 minutes, for the peas to become tender. Ensure you have enough water and check them periodically.
Mangsher Ghugni is traditionally served as a street-food snack on its own, garnished with raw onions, coriander, and lemon. It also pairs wonderfully with luchi (puffy fried bread), roti, or pav (soft bread rolls) for a more substantial meal.
Yes, it freezes well. Cool the ghugni completely, transfer it to an airtight, freezer-safe container, and it can be stored for up to 2 months. Thaw it overnight in the refrigerator and reheat thoroughly on the stovetop, adding a splash of water if needed.
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