Description
Mangsher Ghughni or Yellow Peas curry with minced mutton is a signature Bengali side and is a famous snack as well
Ingredients
Units
Scale
- 250g Yellow Peas / Motor
- 250g Minced Mutton
- 2 Potato
- 3 Onion
- 1 Tomato
- 5 Green Chili
- 1 Tbsp. Ginger Paste
- 1 Tbsp. Garlic Paste
- 1 Dried Red Chili
- 2 Green Cardamom
- 1 Bay leaf
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1/2 Tsp. Cumin Powder
- 1/2 Tsp. Garam Masala Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 3 Tbsp. Mustard Oil
Instructions
- Wash Yellow Peas and soak the peas with salt overnight.
- Wash Mutton Keema or Minced Mutton under running water.
- Marinade it with a little Cumin Powder, Red Chili Powder, Salt, Sugar, and half Tsp. Mustard Oil for an hour.
- Pressure Cook soaked Yellow Peas with ½ Tsp. salt and ½ Tsp. Turmeric Powder and 4 cups of water in medium flame with the vent weight on.
- Switch the flame off after three whistles coming from the cooker and open the cooker when the pressure drops completely.
- Separate the water from the boiled peas and keep it aside for adding if required to adjust the consistency of Ghughni.
- In the meantime, slice two Onions, a tomato, and two green chilies into long slices.
- Roughly chop one onion and 2 green chilies separately.
- Cut Potatoes into small cubes.
- Now heat Oil in a deep bottom pan and fry Potatoes until they turn brown in color strain from oil after frying.
- Now temper the remaining oil with dried Red Chili, Green Cardamom, and Bay leaf.
- Add sliced Onion and cook till onion turned light brown in color.
- Add Chopped tomatoes and cook till tomato softens then add ginger and garlic paste and cook for 2 minutes on low flame until the mixture releases oil.
- Now add Salt, Sugar, Cumin Powder, and Turmeric Powder and mix thoroughly.
- Add marinated Minced mutton and mix using a ladle.
- Cover the pan with a lid and cook for around 8-10 minutes on a slow flame.
- Add a little water from the reserved water which was kept separated from the boiled peas if required.
- Once the mutton is 80 % cooked add boiled Peas and Fried Potatoes and mix using a ladle.
- Now cook for 5 more minutes after adding around 1 cup of the reserved water on medium flame.
- The Ghughni should have a semi-dry consistency with visible pieces of peas along with some mashed portion.
- Now add Garam Masala Powder and give Ghughni a thorough mix and switch the flame off.
- Serve Mangsher Ghughni or Mutton Keema Ghughni hot after garnishing with chopped onion and green chili.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 452
- Sugar: 6g
- Sodium: 565mg
- Fat: 14.4g
- Saturated Fat: 2.9g
- Carbohydrates: 53.5g
- Fiber: 12.2g
- Protein: 27.7g
- Cholesterol: 46mg
