Mangsher Ghughni | Yellow Pea Curry with Minced Mutton

%Mangsher Ghugni

Mangsher Ghughni or Yellow Pea curry with minced mutton is a signature Bengali side and is a famous snack as well


Units Scale
  • Yellow Peas / Motor: 250 g
  • Minced Mutton: 250 g
  • Potato: 2
  • Onion: 3
  • Tomato: 1
  • Green Chili: 4-5
  • Ginger Paste: 1/2 Tsp.
  • Garlic Paste: 1 Tsp.
  • Dried Red Chili: 1
  • Green Cardamom: 2
  • Bay leaf: 1
  • Turmeric Powder: 1 Tsp.
  • Red Chili Powder: 1 Tsp.
  • Cumin Powder: 1/2 Tsp.
  • Garam Masala Powder: 1/2 tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 3 Tbsp.


  1. [url href=""]%Making of Mangsher Ghugni[/url]
  2. Wash Yellow Peas and soak the peas with salt overnight.
  3. Wash Mutton Keema or Minced Mutton under running water.
  4. Marinade it with little Cumin Powder, Red Chili Powder, Salt, Sugar and half Tsp. Mustard Oil for an hour.
  5. 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.
  6. Switch the flame off after three whistles coming from the cooker and open the cooker when the pressure drops completely.
  7. Separate the water from the boiled peas and keep it aside for adding if required to adjust the consistency of Ghughni.
  8. In the meantime, slice two Onions, tomato, and two green chilies into long slices.
  9. Roughly chop one onion and 2 green chilies separately.
  10. Cut Potatoes into small cubes.
  11. Now heat Oil in a deep bottom pan and fry Potatoes until those turn brown in color and strain from oil after frying.
  12. Now temper remaining oil with dried Red Chili, Green Cardamom, and Bay leaf.
  13. Add sliced Onion and cook till onion turned light brown in color.
  14. Add Chopped tomatoes and cook till tomato soften and then add ginger and garlic paste and cook for 2 minutes in low flame until the mixture releases oil.
  15. Now add Salt, Sugar, Cumin Powder and Turmeric Powder and mix thoroughly.
  16. Add marinated Minced mutton and mix using a ladle.
  17. Cover the pan with a lid and cook for around 8-10 minutes in slow flame.
  18. Add a little water from the reserved water which was kept separated from the boiled peas if required.
  19. Once the mutton is 80 % cooked add boiled Peas and Fried Potatoes and mix using a ladle.
  20. Now cook for 5 more minutes after adding around 1 cup of the reserved water in medium flame.
  21. The Ghughni should have a semi-dry consistency with visible pieces of the peas along with some mashed portion.
  22. Now add Garam Masala Powder and give Ghughni a thorough mix and switch the flame off.
  23. Serve Mangsher Ghughni or Mutton Keema Ghughni hot after garnishing with chopped onion and green chili.
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