Mangsher Ghugni Bengali Recipe
From phuckas to chana, the love for chaats for any Bengali goes beyond comparison. Whenever we talk about chaats, the first thing that comes to one’s mind is ghugni. Since this ingredient is versatile in nature, pairing it with anything makes that dish a tasteful wonder.
Talking about combinations, mutton ghugni is something that enhances the taste buds of any foodie. This recipe is very famous among many. Prepared with yellow peas and minced mutton, this is something one cannot say no to. Since this dish is so famous, being able to prepare the same at your home is a wonder. Hence, here’s the detailed mutton ghugni recipe for everyone to devour their taste buds with this lip-smacking chaat.
Ingredients:
- 250 gms Yellow Peas
- 250 gms Minced Mutton
- 2 Big Potatoes
- 3 Onions
- 1 Tomato
- 4-5 Green Chilies
- ½ tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 Dried Red Chili
- 2 Green Cardamom
- 1 Bay Leaf
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ½ tsp Cumin Powder
- ½ tsp Garam Masala Powder
- 1 tbsp Sugar
- Salt to taste
- 3 tbsp Doctor’s Choice Kachi Ghani Mustard Oil
Method:
- Take our the peas in a bowl
- Wash the peas and soak them with salt overnight
- Wash the mutton keema under running water
- Marinate it with cumin powder, red chili powder, salt, sugar and ½ tsp Doctor’s Choice Kachi Ghani Mustard Oil for an hour
- Pressure cook the yellow peas with ½ tsp salt, ½ tsp turmeric powder and 4 cups of water in a medium flame
- Switch off the flame after 3 whistles and open once the pressure drops down
- Separate the water from the yellow peas and keep it aside for adding it if required to adjust the consistency of the googni
- Slice 2 onions, tomatoes and green chilies into long slices
- Roughly chop one onion and 2 green chilies separately
- Cut the potatoes into small cubes
- Now heat oil in a deep bottom pan and fry the potatoes until they turn brown in color. Strain the oil after frying
- Temper the remaining oil with dried red chilies, green cardamom and bay leaf
- Add sliced onion and cook onion till light brown in color
- Add chopped tomatoes and cook till tomatoes soften. Further add ginger and garlic paste and cook for 2 minutes in low flame until the mixture releases the oil
- Now add salt, sugar, cumin powder and turmeric powder. Mix accordingly
- Add marinated minced mutton and mix well
- Cover the pan with a lid and cook for 8-10 mins in low flame
- Add some water
- Once the mutton is 80% cooked, add the boiled peas and fried potatoes and mix well
- Now cook for 5 more minutes after adding 1 cup of water in medium flame
- The ghugni should now have a semi-dry consistency with visible pieces of peas and some mashed portion
- Add garam masala powder. Give the ghugni a thorough mix and turn off the flame
Enjoy delicious mutton ghugni with the benefits of mustard oil in cooking with chopped onion and green chili.
