Keema Ghugni
A hearty Bengali street food classic! This flavorful curry combines tender minced mutton and soft yellow peas, simmered in a fragrant blend of spices. Perfect as a snack or a light meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Cook the Yellow Peas
- b.Wash the dried yellow peas and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but still hold their shape. Do not overcook them into a mush. Set aside, retaining the cooking liquid.
- 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 just begins to smoke slightly.
- c.Reduce the heat to medium. Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30 seconds until they release their aroma.
- d.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the ginger and garlic paste. Cook for 2 minutes, stirring continuously, until the raw smell disappears.
- 3
Step 3
- a.Cook the Keema
- b.Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the keema is well-browned and has released its moisture.
- c.Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
- d.Stir in the tomato puree, the remaining 1 tsp of salt, and the sugar. Cook for 6-8 minutes, until the tomatoes are cooked down and oil begins to separate at the edges of the masala.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked yellow peas along with all their cooking liquid into the keema masala.
- c.Add the slit green chilies and mix everything gently.
- d.If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency. Bring the mixture to a boil.
- e.Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala powder and half of the chopped coriander leaves.
- c.Let the Keema Ghugni rest, covered, for 5 minutes before serving.
- d.Serve hot, garnished with the remaining fresh coriander leaves. Offer lime wedges on the side for squeezing over, and optionally, some finely chopped raw onions for extra crunch.
What to keep in mind.
7 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.
- 2For an authentic Bengali taste, use mustard oil. Heat it properly until pale yellow to mellow out its pungent flavor.
- 3Browning the onions and keema thoroughly is key to developing a deep, rich flavor base for the curry.
- 4Don't discard the water used to cook the peas; it's full of flavor and starch which helps thicken the gravy.
- 5A small amount of sugar balances the tanginess of the tomatoes and the heat from the spices, creating a more rounded flavor profile.
- 6For a richer finish, add a tablespoon of ghee along with the garam masala at the end.
- 7Keema Ghugni tastes even better the next day as the flavors meld and mature.
Adapt it for your goals.
Vegetarian/Vegan
Replace mutton keema with crumbled paneer, soya granules, or finely chopped mushrooms. For a vegan version, use soya or mushrooms and a neutral vegetable oil.
With ChickenWith Chicken
Substitute mutton keema with minced chicken. Since chicken cooks faster, reduce the browning time to 5-7 minutes.
Different LegumesDifferent Legumes
While yellow peas are traditional, you can also make this with dried white peas (safed matar) or even chickpeas (kabuli chana), adjusting the pressure cooking time accordingly.
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 for extra heat.
Why this is on our healthy list.
Rich in Protein
Combining mutton and yellow peas, this dish provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The yellow peas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Iron
Mutton is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
Packed with B Vitamins
Both mutton and peas contain essential B vitamins, including B12 and folate, which are vital for energy metabolism and neurological health.
Frequently asked questions
A typical 1.5 cup serving of Keema Ghugni contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.