Toast & Keema Ghugni ❤

𝐌𝐚𝐧𝐠𝐬𝐡𝐞𝐫 𝐆𝐡𝐮𝐠𝐧𝐢 aka 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐆𝐡𝐮𝐠𝐧𝐢 recipe is a rich, spicy, flavoured and scrumptious yellow peas keema curry. It is the non-vegetarian version of the most beloved Kolkata street food ghugni recipe. It is an immensely popular Bengali snack recipe which is prepared in almost every Bengali house and by the few selected ghugni stalls, as specials. In this preparation, boiled yellow peas or white peas are cooked with marinated chicken keema, onion, tomato, potato chunks, whole spices and Bengali spice mix – bhaja masala. This Keema ghugni is mostly served with some chopped onion, green chillies and few drops of lemon juice. 🔷 𝕋𝕠 𝕡𝕣𝕖𝕡𝕒𝕣𝕖 𝕥𝕙𝕖 𝕄𝕒𝕟𝕘𝕤𝕙𝕖𝕣 𝔾𝕙𝕦𝕘𝕟𝕚, first soak the yellow peas for 8 hours or for overnight in a large bowl with enough water. ● On the next day, drain the water and wash the soaked peas for couple of times. ● Transfer the peas in the pressure cooker and add salt, turmeric powder, water into the cooker and give a stir. ● Close the lid of the cooker and pressure cook it in medium flame for 3 whistles. ● Then allow the pressure cooker to release its pressure. ● Preserve the stock and boiled peas separately for later use. 🔷 𝔹𝕖𝕟𝕘𝕒𝕝𝕚 𝔹𝕙𝕒𝕛𝕒 𝕄𝕒𝕤𝕒𝕝𝕒 is one of the most important spices of Bengali culinary. It is the spice mixture of few different types of whole spices which are dry roasted and then ground to a fine dust after cooling down. This spice blend creates a magnificent aroma. Bhaja masala is one of the key ingredients of flavouring Ghugni, mangsher ghugni, phuchka, vegetable chop, Bengali singara, Niramish alur dom, aam pora sarbat, aamer achar, kuler achar and many more delicious recipes. Countless recipes have been enhanced with this magical spice mix. 🔷 𝔽𝕠𝕣 𝕥𝕙𝕖 𝕂𝕖𝕖𝕞𝕒 𝔾𝕙𝕦𝕘𝕟𝕚 𝔾𝕣𝕒𝕧𝕪, make a smooth masala paste by grinding onion, ginger cubes, garlic cloves and green chillies and keep it aside. Add some water if required to grind it. ● Now put a pan on flame and add mustard oil into it. Once the oil is hot, add diced potatoes into the pan and fry them evenly till golden and crisp. Then keep them aside on a separate plate. ● Into the same pan, add cardamoms, bay leaf, cinnamon stick, cumin seeds for tempering and let them crackle. ● Then add finely chopped onion into the pan and give a nice mix. Cook it over medium flame for 5-6 minutes. ● Add the masala paste into the pan and give a nice stir. Cook it in medium flame for another 12-13 minutes until the masala releases oil. ● Add salt, turmeric powder, red chilli powder and cook the masala in lowest flame for another couple of minutes. ● Then add the tomato chunks into the masala and cook them till soft. After this, add cumin powder, coriander powder into the pan and mix it well. Add 1-2 tablespoons of water into the masala and cook it till it releases oil. ● Add the marinated chicken keema into the pan and mix it well. Cover the pan and cook it in medium to low flame for 10 minutes until it releases oil. ● Add tomato ketchup, garam masala powder into the pan and mix it well. Cook it in low flame for another 2-3 minutes. ● Add the boiled yellow peas and fried potato chunks into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5 minutes. ● Add the preserved peas stock into the pan and give a nice stir. Add green chillies and the most important element bhaja masala into the pan and mix it. ● Cover the pan and cook it in high flame until the gravy starts boiling. Then put the flame in low and simmer it for another couple of minutes. Now, switch off the flame and your mangsher ghugni is ready to serve. ©Redmi 9 prime #Searchingformoments #Pindleindia #Pindlegem #Pindleguide #PindleKolkata #KolkatarChobiwala #foodphotography #sundayspecial #bangaliyana #Guidebook