Ghugni Recipe Bengali Style | Mangsher Ghugni | White Peas Recipe | Matar Ke Chole

Ghugni Recipe Bengali Style | Mangsher Ghugni | White Peas Recipe | Matar Ke Chole is a popular Kolkata street food recipe, here I have shown the non-vegetarian version which is made with mutton keema. Hope you all like this Bengali style ghugni recipe.

Cooking Process:
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1) Soak the Chickpeas and white peas in water for atleast 7 to 8 hours (overnight for best results),
2) Drain the water and transfer the peas to a pressure cooker,
3) add water, turmeric powder, salt, cooking soda and give it a stir,
4) pressure cook till completely cooked (about 5 to 6 whistles),
TIP: cook for 3 whistles let cooker cool, then check, if not cooked then pressure cook for 1 to 2 more whistles,
5) After pressure cooking the peas, keep the water aside for later use,
6) In a wok, heat 4 tablespoon of oil,
7) peel and cut the potatoes into small dices,
8) Once the oil is hot, add 1/4 teaspoon of turmeric powder in the oil and give it a stir,
9) add the diced potatoes and fry over medium heat, stir occasionally, till light golden brown in colour,
10) once fried transfer the potatoes to a plate and keep aside,
11) now in the same wok, add 1/4 teaspoon cumin seeds in the oil, give it a stir,
12) then add finely chopped onions, fry over medium heat till onions change colour,
13) Once the onions are light brown in colour add ginger garlic paste and for for 2 minutes,
14) then add the spices turmeric, kashmiri red chili powder, red chili powder, cumin powder, coriander powder, salt to taste, green chilies and 1 tomato,
15) fry the spice with tomato till the tomatoes are soft and mushy,
16) once the tomatoes are soft add the minced mutton and roast on high heat till oil starts to separate (about 15 minutes),
17) once oil starts to separate add the water from pressure cooker which was kept aside, can add plain water if needed, mix well,
18) cover and let it simmer over low heat till the meat is completely cooked (about 30 to 35 minutes),
19) once the meat is cooked add the boiled white peas, chickpeas and the fried potatoes, mix well,
20) Check Salt, add salt to taste, if needed,
21) cover and let it simmer for 8 to 10 minutes till the potatoes are completely cooked,
22) after 10 minutes, open the lid and check the potatoes,
23) now add 1/2 teaspoon garam masala powder,
24) Mix and serve
25) can garnish with some copped onions, lemon and green chili

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INGREDIENTS for the Recipe:
===========================
1) Chickpeas 100 grams (Optional)
2) dried yellow peas (white matar) 500 grams
3) Mutton Keema (minced meat) 300 grams

For pressure cooking the chickpeas and white matar :
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1) water
2) 1 teaspoon turmeric powder
3) 1 & 1/4 teaspoon salt
4) 1/4 teaspoon cooking soda

For Frying Potatoes:
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1) 4 tablespoon cooking oil
2) 1/4 teaspoon turmeric powder
3) 2 medium sized Potatoes (peeled and diced)

For cooking the curry:
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1) 1/4 teaspoon cumin seeds
2) 3 finely chopped onions
3) 1 teaspoon ginger paste
4) 1 teaspoon garlic paste
5) 1/2 teaspoon turmeric powder
6) 1 teaspoon kashmiri red chili powder
7) 1 teaspoon normal red chili powder
8) 1 teaspoon cumin powder
9) 1 teaspoon coriander powder
10) salt to taste
11) 2 green chilies, finely chopped
12) 1 tomato sliced
13) 1/2 teaspoon garam masala powder
14) Plain water, if needed ( use water kept aside after pressure cooking the chickpeas and white matar)

Thanks For Watching
Music in the video : YouTube Audio Library
Forgiveness - Patrick Patrikios

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