Mutton Ghugni Recipe Bengali | সিক্রেট টিপস সহ মাংসের ঘুগনি রেসিপি

Ingredients

• 500 gyellow peas
• 3 mediumpotatoes, cut into small pieces
• 3green chillies
• 1 tspground turmeric
• to tastesalt
• as neededwater
• 1 tspwhole coriander seeds
• 1 tspwhole cumin seeds
• 3green cardamom pods
• 1 piececinnamon
• 4cloves
• 1Byadgi dried chilli
• to tastesalt
• 500 gboneless mutton
• 150 mlmustard oil
• 1bay leaf
• 3 mediumonions, finely chopped
• 2 tspginger, garlic and green chilli paste
• 1 tspground turmeric
• 1 tspKashmiri chilli powder
• 1 tspground coriander
• 1 tspground black pepper
• 1 tspprepared ghugni spice mix
• 3 mediumtomatoes, chopped
• as neededwater
• to tastejhuribhaja (crispy fried potato sticks)
• to tastechopped onion
• to tastechopped green chilli
• to tasteprepared ghugni spice mix
• to tastecucumber
• to tastecoriander leaves
• to tasteboiled egg
• to tastethinly sliced lemon and lemon juice
• to tastesliced bread, toasted

Instructions

1. 1

   Soak the peas

   Soak 500 g yellow peas overnight. If short on time, soak them in warm water for 6–7 hours.

2. 2

   Add potatoes

   Cut the 3 medium potatoes into small pieces, but not so small that they will fall apart during cooking.

3. 3

   Pressure-cook peas

   Add 1 tsp turmeric, 2 slit green chillies and salt to taste. Add enough water and mix well, then cover and pressure-cook for 3 whistles. If the peas are still not tender, cook for another 4–5 whistles.

4. 4

   Toast coriander

   In a non-stick pan, dry-toast 1 tsp whole coriander seeds until fragrant, taking care not to let them darken too much. Remove them from the pan.

5. 5

   Toast cumin

   In the same pan, toast 1 tsp whole cumin seeds until fragrant, then set aside.

6. 6

   Toast whole spices

   Toast 3 cardamom pods, 1 piece of cinnamon, 4 cloves, 1 Byadgi dried chilli and salt to taste, then remove them from the pan.

7. 7

   Grind the spices

   Grind all the toasted spices with a pestle and mortar or in a mixer until powdered.

8. 8

   Prepare the mutton

   Cut 500 g mutton into pieces, keeping them fairly large rather than chopping them very small.

9. 9

   Check the peas

   Press a pea and a piece of potato between your fingers to check they are tender and mash easily, while still holding their shape when left whole.

10. 10

    Fry the onions

    Heat 150 ml mustard oil in a wok. Add 1 bay leaf and 3 chopped onions, and fry for 3–4 minutes until lightly browned.

11. 11

    Add the paste

    Stir in 2 tsp ginger, garlic and green chilli paste once the onions have coloured.

12. 12

    Brown the mutton

    Mix in the mutton pieces and salt to taste, coating the meat thoroughly with the onion mixture.

13. 13

    Cook with spices

    Fry until the mutton begins to release oil. Add 1 tsp turmeric, 1 tsp Kashmiri chilli powder, 1 tsp ground coriander and 1 tsp ground black pepper.

14. 14

    Add spice mix

    Stir in 1 tsp of the prepared ghugni spice mix, coating the mutton evenly.

15. 15

    Cook the tomatoes

    Add the 3 chopped tomatoes and cook for 5–7 minutes, until their raw smell has gone.

16. 16

    Simmer the mutton

    When the mutton starts releasing oil again, add water as needed. Cook for 15–20 minutes, until the meat is about 80% cooked and the liquid has reduced considerably.

17. 17

    Add peas and potatoes

    Add the cooked peas and potatoes along with their cooking liquid, then add a little more water as needed.

18. 18

    Finish the ghugni

    Taste and adjust the salt, then bring everything to a full boil to finish the ghugni.

19. 19

    Prepare the toppings

    Set out jhuribhaja, chopped onion and green chilli, prepared ghugni spice mix, cucumber, coriander leaves, boiled egg, thinly sliced lemon and lemon juice.

20. 20

    Serve with toast

    Spoon the ghugni into bowls and scatter over the toppings. Serve with toasted bread.

What is Bengali mutton ghugni?

Ghugni is a Bengali dish of dried peas cooked until tender, often served as a snack or a filling meal with toppings. This version adds mutton, making the pea curry richer and more substantial.

The recipe layers the dish with separately toasted whole spices, a slow-cooked onion and tomato base, and a fresh, crunchy finish. That mix of soft peas, tender meat and toppings is what gives each bowl its varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 43g protein, 88g carbs, 57g fat.

Yellow peas and potatoes supply most of the carbohydrates, while mutton and the boiled egg contribute protein. Mustard oil is the main source of fat; serve a generous bowl with fresh cucumber and go lightly on the crispy topping if you want a more balanced plate.

The peas and potatoes

Soaking the yellow peas overnight helps them cook more evenly; the shorter option is a 6–7 hour soak in warm water. Pressure-cooker times can vary, so use the suggested extra whistles if the peas are not yet soft.

Potato size matters: small pieces cook through, but pieces that are too tiny can break down into the gravy. Aim for a tender centre while keeping the pieces recognisable.

Build the toasted spice mix

Separate toasting lets you stop each spice when it turns fragrant, rather than risking that delicate spices scorch while harder ones are still warming. Keep the heat moderate and remove each batch promptly.

The ground mix is used in the mutton gravy and can also be sprinkled over the finished bowls. Keep the topping portion separate so it stays aromatic.

Cook the mutton in stages

Onions form the base of the gravy; fry them for the stated 3–4 minutes until lightly browned before adding the ginger, garlic and chilli paste. Stir the paste in well so it does not catch on the bottom.

Frying the mutton with the aromatics and ground spices before adding water helps the meat take on the flavours. Add the tomatoes next and give them 5–7 minutes to cook before the first simmer.

Check the texture and doneness

The peas and potatoes should press and mash easily, even though they still look whole in the pot. If they need more time, pressure-cook them for the recipe’s additional 4–5 whistles before combining them with the mutton.

The mutton is described as about 80% cooked after its 15–20 minute simmer, then finishes in the ghugni. Check that the meat is tender before serving; simmer it longer if needed, adding water if the gravy becomes too thick.

Finish with contrasting toppings

Cucumber, onion and coriander add freshness, while green chilli and lemon bring a sharper edge. Add them just before eating so they retain their fresh texture.

Jhuribhaja supplies a crisp topping, and boiled egg makes the bowl more filling. A little prepared spice mix over the top reinforces the toasted aroma.

Serve it as a meal

Serve the ghugni hot with toasted bread, as in the recipe, or enjoy it on its own with the toppings. Put the crunchy and fresh additions on the table separately so everyone can finish their bowl to taste.

Because the peas, potatoes and mutton make a substantial base, a simple side of fresh cucumber or other salad vegetables can balance the richness.

Recipe notes & tips

• Soak the peas overnight when you can, or use the stated 6–7 hour warm-water option.
• Keep the potato pieces large enough to hold their shape after pressure-cooking.
• Toast the whole spices separately and take each off the heat as soon as it smells fragrant.
• Cut the mutton into pieces that are not too small so they stay distinct in the gravy.
• Add water gradually during simmering so the gravy does not become thinner than you want.
• Put the crunchy toppings on just before serving to keep them crisp.

Variations

• More heat: Add extra chopped green chilli at the table.
• Egg topping: Halve boiled eggs and place them on each bowl.
• Crispier finish: Add jhuribhaja only when the ghugni is ready to eat.
• Lemon finish: Offer lemon juice and thin slices separately for diners to add to taste.
• Bread on the side: Toast the bread and serve it alongside rather than mixing it into the bowl.

Common mistakes to avoid

• Under-soaked peas: Give them the full overnight soak or use the 6–7 hour warm-water option.
• Overcooked potatoes: Avoid cutting them too small, and check their texture after pressure-cooking.
• Scorched spices: Toast each type until fragrant and remove it before it darkens.
• Rushed tomato base: Cook the tomatoes for the full 5–7 minutes so their raw smell fades.
• Too little simmering: Allow the mutton its 15–20 minutes before adding the peas, then check tenderness before serving.
• Soggy toppings: Add jhuribhaja and fresh garnishes at the last moment.

How to store

Refrigerate leftover ghugni in a covered container for up to 3 days, keeping fresh toppings and toast separate. Reheat the curry gently in a saucepan until piping hot, loosening it with a splash of water if needed; add fresh toppings after reheating.

Frequently asked questions