Bengali Style Ghugni Recipe
Ghugni recipe is extremely popular in West Bengal, Orissa, and a few other east Indian subcontinents.
Ingredients
- 1 cup yellow peas
- 2 cup water
- Salt as taste
- ½ cup mustard oil
- 1 Small chopped, Potatoes
- 1 tablespoon turmeric powder
- 2 dry red chili
- 1 onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon sugar
- 1 cup chicken keema (minced chicken)
- 1 tablespoon red chili powder
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- 1 tomato, chopped
- ½ teaspoon garam masala powder
Instructions
- Wash the yellow peas and soak them in water for at least 8-9 hours or overnight.
- In a Prusser cooker, add the soaked yellow peas, 1 cup of water, and salt to taste. Bring to a boil and then lower the heat to medium-low. Cover and cook for about 30-40 minutes or until the peas are tender or 2 whistles of the cooker.
- In a separate frying pan, heat the mustard oil over medium heat. Add the chopped potatoes, salt, and ½ tablespoon turmeric powder and fry until they are golden brown. Remove the potatoes from the pan and set them aside.
- In the same pan, add the dry red chili, bay leaves, and chopped onion. Fry until the onion is translucent.
- Add the garlic paste and ginger paste. Fry for another 1-2 minutes.
- Add the chicken keema and fry until it is no longer pink.
- Add the red chili powder, Kashmiri red chili powder, roasted cumin powder, and chopped tomato. Cook for 5-7 minutes or until the tomato is soft.
- Add the boiled yellow peas (along with the water they were boiled in) to the pan. Mix well.
- Add the fried potatoes and garam masala powder. Mix well.
- Add salt and sugar to taste.
- Cover the pan and simmer for another 10-15 minutes or until the gravy has thickened.
- Ready to Serve Bengali style Gughni.
Notes
If you want gravy in Ghugni, add water accordingly.