I say superstar or should it be the show-stopper? A typical bijoya platter would consist of kucho nimki, narkel naru, some sondesh and of course ghugni. But then, every once in a while, the humble ghugni is amped up with mutton keema and it becomes mangsher ghugni. Just plain good!!
The last two months have been insanely tiring with client shoots and deliverables. We had to ramp up the team also and at the end of the day, felt proud of everything that we could achieve during this time. After all, Durga Pujo is the only time when brands have their biggest spend in Kolkata. It was a great experience as well, right from doing the cookme campaign to licious campaign. Kolkata Classics launched a new IP- Pujo Classics that had an extensive shoot and had a successful release as well. To top all of that, we had a ten Bengali food festival at Grand Mercure Gopalan Mall in Bengaluru and this was the first one after COVID-19. It was a big deal. And it was a huge success too.
Coming back from Bangalore on Ashtami night, we slept through the next two days and finally, we started getting back to work. The team is also coming for work, the office is in full swing, and Cousins are coming over for Bijoya. The easiest thing to make- mangsher ghugni. It is such a crowd-pleaser too. Mutton keema mingled with all the deliciousness of dried white peas and that hint of Bengali garam masala. The oomph comes from a dash of ketchup of red momo sauce.
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Mangsher Ghugni | Bengali mutton keema ghugni
- 1 cup matar or whole dried yellow peas
- 2 large potatoes
- 1½ tsp turmeric powder
- 2 tbsp mustard oil
- 2 tsp Kashmiri red chili powder
- 3 nos green cardamom
- 4 nos cloves
- ½ inch cinnamon
- 2 dried bayleaf
- 2 dried red chilies
- 2 large onions that are finely chopped
- 1½ tbsp garlic paste
- 1 tbsp ginger paste
- 1 large tomato that is finely chopped
- 1 tsp cumin powder
- ½ tsp coriander powder
- 250 gms mutton keema that is minced meat
- 2 tbsp ketchup or momo sauce
- ¼ tsp Bengali garam masala
- 2-3 nos split green chilies
- coriander leaves for garnishing
- lemon wedges for garnish
- chopped onions and chilies for garnish
- Soak matar (yellow peas) overnight or for 6 hours. Then pressure-cook it with salt and half tsp turmeric powder with enough water that should rise atleast 1 inch above the matar. You have to give it 2 whistles and not more. The matar should hold shape and yet be cooked.
- Cut potatoes into small cubes and fry them in a little bit of oil till they are completely cooked.
- In a kadai, heat 2 tbsp mustard oil and temper with dried tej patta, dried red chillies, green cardamom, one inch cinnamon and cloves.
- Then add onions finely chopped and stir-fry. After about 4 minutes, add garlic paste and ginger paste and fry with the onions on medium heat.
- When the onions have cooked, throw in the tomato. Then add cumin powder, coriander powder, Kashmiri red chili powder and turmeric powder and salt to taste.
- Take a little bit of the pea stock and add to this masala and cook the masalas till they start leaving oil from the sides.
- Then add in mutton keema. Mix this well and fry for a few minutes. Add the entire pea stock into this and cover and cook the mutton keema. Takes about 10 minutes.
- Add the boiled peas, fried potatoes, little bit of water and 1.5 tbsp ketchup or any momo red chili sauce for a greater spunk.
- Cover and let this all cook for another 5- 6 minutes. Uncover and add ¼ tsp Bengali garam masala, split green chilies and turn off the heat
- Serve with chopped onion, green chillies chopped and chopped coriander leaves and squeeze lemon on top