Mangsher Chorbi diye Ghugni
A comforting Bengali yellow pea curry slow-cooked with rich, flavorful mutton fat and aromatic spices.
👩🍳 Process
Heat white oil in a pan, add cubed potatoes and fry until golden brown. Remove and set aside. ▶ 0:31 medium
Add mustard oil to the same pan. Once heated, add whole spices (cardamom and cinnamon) and cumin seeds as tempering. ▶ 0:54
Add sliced onions and fry until they turn golden brown. ▶ 1:45
Add ginger paste and garlic paste, then sauté well. ▶ 2:00
Add onion paste and sauté everything together for a few minutes. ▶ 2:10
Add salt, cumin powder, red chili powder, turmeric powder, and chopped tomatoes. Mix and sauté well. ▶ 2:19
Cover and cook on low heat to let the tomatoes soften. ▶ 3:23 3 min · low
Open the lid, add sugar and the fried potato cubes. Sauté to mix well. ▶ 3:27
Add the chopped mutton fat (chorbi). Mix thoroughly, cover, and cook on low heat until the fat cooks and releases its oils. ▶ 3:40 5 min · low
Open the lid and add the pre-boiled yellow peas. Gently mix to combine with the spices and cooked fat. ▶ 3:56
Cover and cook again to let the peas absorb all the flavors. ▶ 5:02 3 min · low
Uncover, stir the mixture, and pour in water as needed for the gravy. Cover and simmer to cook thoroughly. ▶ 5:09 10 min
Uncover and stir. Check the seasoning, then sprinkle Shahi Garam Masala powder and mix it in. ▶ 5:29
Add the green chilies. Turn off the heat, cover, and let the dish rest before serving. ▶ 5:51 5 min
💡 More tips
- For the perfect ghugni, pressure cook the yellow peas until they are completely soft but still hold their shape without turning mushy.
