Keema Matar Ghugni

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Bengali RecipesChickenNon Vegetarian

Keema Matar is a delicious Indian Curry which is very popular in the Northern and Eastern part of India. In Bengal this recipe called Ghugni. In this recipe, minced chicken are cooked with green peas, along with lots of aromatic spices and onion. The flavour of minced chicken and peas always compliment each other. It’s a spicy and flavourful curry and goes really well with naan, roti, paratha or puri (Luchi).

Image : Keema Matar Ghugni

keema matar ghugni 29Important :

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  • Preparation Time : 15 minutes
  • Cooking Time : 45 minutes
  • Total Time : 1 hr
  • Serve For : 3-4

Ingredients :

To prepare the Keema –

  • Chicken Keema (100 gm)
  • Onion (1 big) /finely chopped
  • Crushed Garlic (1 tsp)
  • Crushed Ginger (1 tsp)
  • Cumin Seeds (1/4 tsp)
  • Green Chilli (1) /chopped
  • Red Chilli Powder (1 tsp)
  • Cumin Powder (1 tsp)
  • Turmeric Powder (1 tsp)
  • Salt (to taste)
  • Oil (2 tbsp)

To make the Keema Matar Curry –

  • Green Peas or Matar (200 gm) [Here I have used store brought frozen peas, you can also use the fresh one]
  • Potato (1 big) /diced
  • Cardamom (2) /crushed
  • Cloves (3)
  • Cinnamon Stick (2 inch piece)
  • Green Chilli (1) /chopped
  • Tomato (1 medium size) /chopped
  • Cumin Powder (1/2 tsp)
  • Kashmiri Red Chilli Powder (1 tbsp)
  • Turmeric powder (1 tsp)
  • Salt (to taste)
  • Garam Masala Powder (1 tsp)
  • Oil (2 tbsp)

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Direction :

  1. Boil green peas in salted water for 5-10 minutes. Then drain water and set them aside. [As I am using the frozen green peas, so I only blanched them in warm water for 5 minutes].
  2. To prepare the keema mixture, heat oil in a pan. Add cumin seeds and chopped green chillies into the oil and wait for them to splutter.
  3. Now add chopped onion and saute for a while.
  4. Add grated ginger and garlic. Cook for 3-4 minutes.
  5. Then add red chilli powder, cumin powder, salt and turmeric powder into the mixture. Stir and cook for another 3-4 minutes by sprinkling water.
  6. When the onion mixture is ready, add the minced chicken into the pan and mix it well.
  7. Fry and cook the mixture for 5 minutes.
  8. Then add 1/4 cup of water and cover the pan. Coon on low flame for 5-8 minutes.
  9. After that open the lead and cook until the mixture starts leaving oil from the sides.
  10. Transfer the Keema mixture into a bowl and keep it aside.
  11. To make the matar curry, heat 2 tbsp of oil in another pan. Add whole garam masala [i.e. cardamom, cloves and cinnamon] and chopped green chilli. Saute for a while.
  12. Add diced potatoes into the pan and cook them on medium to high flame for 3-4 minutes.
  13. Then add cumin powder, turmeric powder, kashmiri red chilli powder and salt into the pan. Mix well.
  14. Add chopped tomatoes and cook for 5 minutes.
  15. Now add the boiled green peas into the pan. Mix it well with all the ingredients and cook for 2-3 minutes.
  16. Its time to add the keema mixture into the pan. Mix everything well.
  17. Add 1 cup of water and cover the pan with a lead. Cook for 10 minutes on medium heat.
  18. After 10 minutes open the lead. Cook the curry on high flame for 5-8 minutes more.
  19. When the curry becomes little dry and oil comes out from the sides, add garam masala powder. Mix well and switch off the flame.

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Images :

Boil green peas

keema matar ghugni 9

To prepare the keema, add cumin seeds and green chili in hot oil

keema matar ghugni 2

Add chopped onion

keema matar ghugni 3

Add grated ginger and garlic

keema matar ghugni 4

Add red chilli powder, cumin powder, turmeric powder and salt

keema matar ghugni 5

Cook for 4-5 minutes

keema matar ghugni 6

Add minced chicken

keema matar ghugni 7

Mix well and cook for 5 minutes

keema matar ghugni 8

Add water

keema matar ghugni 10

Cook for another 5-8 minutes

keema matar ghugni 11

Transfer into a bowl and keep it aside

keema matar ghugni 14

In another pan add green chilli and garam masala in hot oil

keema matar ghugni 12

Add potato cubes

keema matar ghugni 13

Add kashmiri red chilli powder, cumin powder, salt and turmeric powder

keema matar ghugni 15

Add chopped tomato

keema matar ghugni 16

Cook for 4-5 minutes

keema matar ghugni 17

Add boiled peas

keema matar ghugni 18

Mix well

keema matar ghugni 19

Add keema mixture

keema matar ghugni 20

Mix well

keema matar ghugni 21

Add water and cover the pan

keema matar ghugni 22

Cook for 10 minutes on medium heat

keema matar ghugni 23

Cook until the mixture becomes dry

keema matar ghugni 24

Lastly add garam masala powder

keema matar ghugni 25

Mix well and your Keema Matar Ghugni is ready to serve

keema matar ghugni 26Tips :

  • If you are using lamb or beef keema instead of chicken, you have to cook the keema for longer time.
  • You can also skip adding potatoes into the curry.
  • Serve with roti, paratha, naan or puri(Luchi).

You can also search for other recipes like Chicken Bharta, Honey glazed Chicken, Aloo Gobi Matar, Matar Paneer etc.

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