Ghugni with Mutton Keema
A hearty and iconic Bengali street food classic. Tender minced mutton and soft yellow peas are simmered in a fragrant, spicy gravy. Perfect with luchi or just as a standalone snack.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Cook the Yellow Peas
- b.Rinse the dried yellow peas and soak them in plenty of water overnight, or for at least 8 hours.
- c.Drain the soaking water. Transfer the peas to a pressure cooker.
- d.Add 3 cups of fresh water, 0.25 tsp of turmeric powder, and 1 tsp of salt. Stir well.
- e.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside and let the pressure release naturally.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and slightly smoking.
- c.Lower the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Mutton Keema
- b.Increase the heat to high and add the mutton keema to the pan. Use a spatula to break up any lumps.
- c.Sauté for 5-7 minutes until the keema changes color from pink to brown and is well-seared.
- d.Reduce the heat to medium. Add the remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining 0.5 tsp salt. Stir well to coat the keema and cook for 2 minutes.
- e.Add the chopped tomatoes. Cook for 6-8 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the masala.
- 4
Step 4
- a.Combine and Simmer
- b.Carefully pour the cooked yellow peas, along with their cooking liquid, into the pan with the keema masala. Gently mix everything together.
- c.Check the consistency. If the ghugni is too thick, add 1-2 cups of hot water to reach your desired gravy thickness.
- d.Bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the flavors of the keema and peas to meld together.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
- c.Let the ghugni rest, covered, for at least 5-10 minutes before serving to allow the flavors to deepen.
- d.Serve hot, garnished with the remaining fresh coriander leaves. Offer lemon wedges on the side for a fresh, tangy finish. For a street-style experience, top with finely chopped raw onions and green chilies.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is non-negotiable for a soft, even texture.
- 2Using mustard oil provides the authentic Bengali flavor, but feel free to use any neutral vegetable oil if you prefer.
- 3Take your time browning the onions; their caramelization forms the sweet, deep base of the gravy.
- 4Don't rush cooking the masala. Wait for the oil to separate at each stage to ensure all raw smells are gone and flavors are well-developed.
- 5For a richer, creamier gravy, you can add 2 tablespoons of beaten yogurt (curd) after the tomatoes have cooked down. Make sure to whisk it in on low heat to prevent curdling.
- 6The ghugni thickens as it cools. Adjust with a splash of hot water when reheating if needed.
Adapt it for your goals.
Vegetarian
For a vegetarian version, replace the mutton keema with 200g of crumbled paneer or an equal amount of soya granules (rehydrated). Add them after the tomatoes are cooked.
Kolkata Street StyleKolkata Street-Style
Add small, bite-sized pieces of fried coconut (narkel bhaja) along with the final garnish for a delightful crunch and sweetness.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies. You can also add a pinch of black pepper powder along with the garam masala.
Richer GravyRicher Gravy
For a richer finish, stir in 2-3 tablespoons of fresh cream or a quarter cup of coconut milk during the last 5 minutes of simmering.
Why this is on our healthy list.
Excellent Source of Protein
The combination of mutton and yellow peas provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Yellow peas are packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Iron
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.
Boosts Immunity
The blend of spices like turmeric, ginger, and garlic contains anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
One serving (approximately 1.5 cups or 380g) of Ghugni with Mutton Keema contains around 450-550 calories, depending on the fat content of the mutton and the amount of oil used.