Mangsher Ghugni
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
4 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Peas
- b.Wash the dried yellow peas thoroughly and soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. In a pressure cooker, combine the soaked peas, diced potatoes, 1/2 tsp of the turmeric powder, 1 tsp of the salt, and 4 cups of fresh water.
- d.Secure the lid and cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for another 10-12 minutes (or about 4-5 whistles in total).
- e.Turn off the heat and allow the pressure to release naturally. The peas should be soft and cooked through but still hold their shape.
- 2
Step 2
- a.Prepare the Mutton Masala
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes the raw pungency of the oil.
- c.Reduce the heat to medium. Add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the ginger and garlic paste and cook for 2 minutes, stirring continuously, until the raw aroma disappears.
- f.Add the mutton keema. Increase the heat to high and sauté for 7-8 minutes, breaking up any lumps with your spoon, until the keema is well-browned and the moisture has evaporated.
- g.Lower the heat again. Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
- h.Add the chopped tomatoes and the remaining 1/2 tsp salt. Cook for 6-8 minutes, until the tomatoes turn mushy and you see oil separating from the masala.
- 3
Step 3
- a.Combine and Simmer
- b.Carefully pour the pressure-cooked peas and potatoes, along with all their cooking liquid, into the mutton masala.
- c.Add the slit green chilies and stir everything together gently. Use the back of your spoon to lightly mash a few pieces of potato against the side of the pan; this will help thicken the gravy.
- d.Check the consistency. If it's too thick for your liking, add up to 1 cup of hot water.
- e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the flavors of the mutton and peas to meld beautifully.
- 4
Step 4
- a.Finish and Serve
- b.Uncover the pan and stir in the garam masala powder and ghee. Cook for one more minute.
- c.Turn off the heat and let the ghugni rest for at least 10 minutes before serving to allow the flavors to deepen.
- d.Ladle into bowls and garnish generously with fresh coriander leaves and finely chopped raw onion.
- e.Serve hot with lemon wedges on the side for squeezing over just before eating.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking peas overnight is non-negotiable for a soft, creamy texture and reduced cooking time.
- 2For an authentic flavor, heat the mustard oil until it's lightly smoking before adding spices. This removes its pungent raw smell.
- 3The 'bhuna' or sautéing of the mutton and masalas is crucial. Don't rush this step; wait for the oil to separate for a rich, deep flavor.
- 4Lightly mashing some of the cooked potatoes helps create a thicker, more luscious gravy without adding any flour or cornstarch.
- 5The final garnish of raw onion, coriander, and a squeeze of lemon is essential to the dish's character, providing a fresh, zesty contrast to the rich curry.
Adapt it for your goals.
Vegetarian
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.
ChickenChicken
Substitute mutton with chicken keema. It cooks faster, so reduce the browning time in step 2 to about 5-6 minutes.
With Kala ChanaWith Kala Chana
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.
Why this is on our healthy list.
Excellent Protein Source
Combines animal protein from mutton and plant-based protein from yellow peas, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The yellow peas are packed with dietary fiber, which aids 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.
Complex Carbohydrates for Energy
The peas and potatoes provide complex carbohydrates that offer sustained energy release, keeping you full and energized for longer.
Frequently asked questions
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.