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Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style)

Bethica Das
1440 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Keema Ghugni (Dried Peas Curry with Mutton Mince - Bengali Style) RECIPE

Ghugni or Dried Yellow Peas Curry is a very common weekend breakfast menu in most of the Bengali homes and a great favourite too.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • West Bengal
  • Condiments

Ingredients Serving: 4

  1. 1 cup dried yellow peas, soaked overnight
  2. 200 gms. mutton mince, washed & drained
  3. 1 potato, cubed
  4. 2 dry red chilies
  5. 1 tsp. cumin seeds + 1/2 tsp. cumin seeds
  6. 2-3 tbsp. mustard oil
  7. 2 bay leaves
  8. 1" cinnamon stick
  9. 2-3 green cardamoms
  10. 4-5 cloves
  11. 1-2 onions, chopped
  12. 1 tsp. ginger-garlic paste
  13. 1 tsp. tomato paste
  14. 1 tsp. turmeric powder
  15. salt to taste
  16. 1 tbsp. roasted coriander-cumin powder
  17. 1 tsp. garam masala powder
  18. 1 tsp. red chili powder
  19. 1 tsp. ghee
  20. 1 tbsp. coriander leaves, chopped
  21. lime wedges, chopped onion and green chilies to serve


  1. Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.
  2. Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.
  3. Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.
  4. Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.
  5. Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.

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Milli Garg
Milli Garg   Jan-11-2018


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