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Mutton Keema Ghughni ( West Bengal Speciality)

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Mutton Keema Ghughni ( West Bengal Speciality)

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min

Ingredients

Serves : 4
  • 1 cups mutton keema
  • 2 cups white batana(matar)
  • 1/2 cups cube potato pieces
  • 1 nos chopped onion
  • 1/2 cups chopped tomato
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 1/2 tsp red chilly powder
  • 2 nos red chilly
  • 2 nos bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp cinnamon powder
  • 4-5 nos clove
  • 2-3 nos cardamom
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp chopped onion

Directions

  • Pressure cook the keema & white matar .
  • Heat oil and deep fry potato cube pieces, keep aside.
  • Put all the dry spices in hot oil. Add chopped onion after dry spices splattered and fry till translucent. Add tomato and powder masalas and saute for while.
  • Now add boiled karma and matar and fried potato , cook for 2-3 minutes. Check the salt & sugar. Garnish with chopped onion and serve for snacks.
Uma Sarkar

Uma Sarkar

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