Saturday, April 11, 2015

Mangsher Ghugni / Yellow Peas Curry with Minced Meat

Minced meat can do wonders. They can be fried, can be made into meatballs, kebabs and also you can add them to any ordinary dish to turn them into a showstopper.

how to cook Mangsher Ghugni

I have already shared the recipe of ghugni - the yellow peas curry. Today I am sharing a richer version of that dish, made with minced meat. It is very popular in Kolkata and you will find it any street side small restaurants. It also goes  well as an appetizer or entrĂ©e. You can also enjoy steaming hot Mangsher Ghugni on a lazy Sunday morning as breakfast with luchi / paratha.

bengali ghugni snack recipe mutton ghugni

bengali keema ghugni snack recipe

If you do not have minced meat, just cut the meat in small bit size pieces, fry or boil them until cooked and then add them. It tastes yummy in that way too..but I like this dish with the minced meat because it mixes up so well with everything and then you will have meat in every bite and it feels so good Yumm!!!

bengali ghugni snack mutton ghugni recipe

Mangsher Ghugni
Serves 4
keema ghugni recipe

  • 2 cups of motor / chickpeas / yellow peas / white peas
  • 200 gm minced meat (lamb / mutton)
  • 1 large onion - chopped
  • 1 tomato - chopped
  • 1 small potato - cut into small cubes
  • 4-5 cloves of garlic - paste
  • 1 and 1/2 inch stick of ginger - paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder / green chili paste
  • 1 and 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp cumin seeds
  • juice of 1 lime 
  • 2 tbsp + 2tsp oil
  • a handful of sev
  • Soak the chickpeas / yellow peas in water overnight. 
  • Boil the chickpeas with some water, salt and a little turmeric powder. If you are using pressure cooker, cook them until the cooker blows 2-3 whistles. Let the steam come out on its own. Strain the peas / chickpeas and keep aside. Do not throw away the water.
  • Take small sauce pan and heat 2 tsp oil in it. Add the minced meat and quickly crumble it with a spatula. Then add a little chopped onion and ginger-garlic paste. Saute till the meat become nice brown in color. Add a little water to it, cover and cook until done. After the meat is properly cooker, put off the flame and keep the cooked minced meat aside.
  • Heat oil in a kadai and fry the cubed potatoes until they start to become golden. Then take them out of the pan and put cumin seeds into it .
  • As they start to sizzle put the rest of the chopped onions into it. Saute till the onion becomes translucent.
  • Then add the ginger - garlic paste and cook till the onion start to become golden. The raw flavor of the garlic will be gone by then.
  • Add in the chopped tomatoes and cook till the tomatoes become soft, mushy and start to release oil.  You will know the tomatoes are ready when the mixture in the kadai / pan will not smell like tomato anymore.
  • Add the boiled chickpeas, potatoes and cooked minced meat into the mixture.
  • Also add salt, turmeric powder, red chili powder, cumin powder and coriander powder. Mix everything properly and put cover. Let it cook until the potatoes and the chickpeas becomes soft from inside. 
  • Now add the garam masala powder and mix again.
  • Simmer for 5 minutes more or until the gravy reaches your desired consistency.
  • Serve hot with chopped coriander leaves, sev and a drizzle of lime juice on top of it. Goes well with roti / paratha / toasted bread or it can be eaten just the way it is.

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