keema r ghugni/Ghugni with Minced Meat

There is really no English synonym for Ghughni. It is almost an epic Bengali food. The north Indian Chana Matar doesn’t even come close to the Bengali sentiment that is ghughni. Ghughni is eaten jlt or just like that… ghughni is eaten with paratha or luchi and ghughni is eaten with pav or bread! That is the versatility of ghughni.
Let me share the recipe of ghughni with keema or mutton minced meat

Ingredients –

· Whole Chickpeas/ Garbanzo Beans 500 gms
· Minced Meat – 250 gms
· Onion -2
· Garlic – 10 pcs
· Ginger paste – 2 tsp
· Turmeric powder – 1 tsp
· Coriander and Cumin Powder – 2to 2 and a half teaspoon
· Garam masala – 1 to 1 and a half tsp
· Tamarind water ( optional) – 5 tsp
· Bayleaf – 3
· Egg – Hardboiled – 1
· Coriander leaves – chopped – 1 bunch
· Salt & Sugar – as per taste

Procedure –

· Soak the peas overnight
· Boil the minced meat and keep aside
· Boil the peas in a pressure cooker/pan with salt turmeric.
· Ensure that the peas are not over boiled
· Heat oil in a pan and fry bayleaves
· Sauté the ginger-garlic-onion paste
· Add the coriander and cumin powder
· Add the boiled chickpeas and the minced meat
· Keep stirring
· Add the sugar and salt as per taste
· Sprinkle the garam masala powder once it starts to boil

Once it cools down garnish with slices of hard boiled eggs and sprinkled coriander