Print Recipe
Keema Ghugni
Today let us try out a popular Bengali snack, which like all other recipes is extremely easy to cook and comforting during the winter season, Keema Ghugni. Best had with BSB breads or our very favorite luchi or puri.
  1. Soak the ghugni matar overnight, steam the matar and keep it aside. For better cooking, half boil the mutton keema and keep it aside.
Recipe Notes

Heat oil in a kadai, add the cardamom, bay leaves and cinnamon sticks and sauté it a little, now add the chopped onions and fry until golden brown. Add the ginger garlic paste, stir well and cook until the raw smell of ginger garlic paste fades away. Now add the diced potato, stir all the ingredients well and cover the lid until the potatoes are fried well.

Remove the lid and add the mutton keema and tomato puree, stir well and cook for 3 more minutes. Now add the turmeric powder, red chilli powder, cumin powder, coriander powder, Kashmiri red chilli powder and garam masala, salt as per taste and stir all the ingredients well. Cover the lid and let all the spices seep into the keema for better taste.

Remove the lid add the boiled ghugni matar, stir all the ingredients very well, add the mutton keema stock for gravy, you can add a little more salt at this point to balance the taste, stir it well, cover the lid and let the ghugni matar cook, until the potatoes are soft enough.

Now turn off the heat, serve the ghugni keema in a bowl, add 1tsp of tamarind paste, sprinkle green chillies, chopped onions and coriander leaves on top and serve it hot.


Leave a Reply

Your email address will not be published. Required fields are marked *