Kima Diye Ghughni
Keema Diye Ghughni
Ghugni is an great favorite of Bengalis. We love it by itself, we love it with luchi, we love it with a hot cup of tea. For the uninitiated, ghugni is a curried chickpea preparation, best savoured with a garnish of fresh coriander and onions. Keema Ghugni, which is ghugni with minced meat is a more delectable, richer cousin of the humble ghugni.
For the keema
Minced chicken meat -200 gms
1 onion chopped finely
3-4 garlic minced
1 inch ginger chopped
2 -3 tsp of coriander powder
1 tsp of cumin powder
1 tsp of garam masala
1 tsp of black pepper powder
2 tsp of red pepper powder
1 tomato chopped
Salt as per taste and some sugar
Oil for cooking -2-3 tbs
For the mator ghughni
Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking
1 tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of salt
Sugar pinch of
Some fresh coconut grated
1. Pressure cook the matar with enough water +turmeric powder+salt.
2. Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
3. Add oil to a hot saucepan, temper it with 2 bay leaf +4 cloves.
4. Now add the onion/garlic/ginger paste.
5. Add red pepper powder,turmeric powder ,cumin-coriander ,salt and sugar and a little bit of water.
6. Stir/fry the paste at med-low for 5-7 mints till the oil separates out.
7. Now add in minced chicken to it , stir it well so that the spices get evenly coated over chicken mince.Add in garam masala powder+black pepper powder.
8. Now cover the saucepan and cook at low for 7-10 mints.
9. Now transfer the prepared keema to the cooked matar, and add in chopped tomatoes+ red pepper powder.Adjust the seasoning, if required add little bit more of black pepper powder for extra hotness
10. Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.Probably some more 7-10 mints.Add in fresh grated coconut or even chunks can be wonderful.Alternately you can make it pressure cooker, just one whistle and open the lid before it gets cold, sprinkle some cold water to open the lid.Serve with coriander leaves and chopped green chilly or freshly grated coconut and finely chopped onions