One Pot Mangsher Ghugni Recipe

Hey food lovers, gather ’round because I just discovered the ultimate comfort dish that’s gonna transform your dinner game: One Pot Mangsher Ghugni. Trust me, this mutton and peas combo is like a cozy, comforting hug in a bowl! 🌟

One Pot Mangsher Ghugni is a lovely mix of tender mutton and delicate yellow peas, making a dish that’s both filling and nutritious. I adore how the bold flavors of mustard oil, ginger-garlic paste, and a medley of aromatic spices turn this classic recipe into a satisfying meal.

Ingredients

• 500g mutton, boneless and cut into small pieces: Rich in protein and iron, enhances flavor depth.
• 200g dried yellow peas, soaked overnight: High in fiber and protein, adds a creamy texture.
• 2 tablespoons mustard oil: Contains healthy fats, imparts a pungent, earthy flavor.
• 2 large onions, finely chopped: Adds sweetness and depth, robust in antioxidants.
• 1 tablespoon ginger-garlic paste: Boosts immunity, adds aromatic, spicy notes.
• 1 teaspoon turmeric powder: Anti-inflammatory properties, warm, earthy aroma.
• Fresh coriander leaves, chopped (for garnish): Refreshing, adds a citrusy note and bright color.

Ingredient Quantities

• 500g mutton, boneless and cut into small pieces
• 200g dried yellow peas, soaked overnight
• 2 tablespoons mustard oil
• 2 large onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 2 tablespoons roasted cumin powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

How to Make this

1. In a large pot, heat the mustard oil over medium heat. Stir in the onions, finely chopped, and sauté them until they occur a manifestation for brown jubilation.

2. Put the ginger-garlic paste in the pot and cook for about 2 minutes until the raw smell goes away.

3. Mix in the diced tomatoes and cook until they are soft and the oil separates from the mixture.

4. Combine the chopped green chilies, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir to combine, and cook for 2 more minutes.

5. Raise the heat a little and add the mutton pieces to the pot. Stir well to coat the mutton with the spices, and cook until the mutton starts to brown.

6. Drain the soaked yellow peas and put them in the pot. Mix everything together thoroughly.

7. Add enough water to cover the mutton and peas completely. Pour in enough water to cover the mutton and peas completely. Add salt to taste, cover the pot, and let it simmer over low heat for about 30-40 minutes, or until the mutton is tender and the peas are cooked through.

8. Combine the roasted cumin powder and correct the seasoning, if needed. Cook for 5 more minutes.

9. Once finished, eliminate the heat and permit the meal to sit for a few moments. Decorate with recently chopped coriander leaves.

10. Enjoy your super tasty One Pot Mangsher Ghugni served hot with lemon wedges on the side!

Equipment Needed

1. Large pot
2. Stirring spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Bowl for soaking peas
7. Lid for pot

FAQ

• Q: Can I use pre-cooked mutton for this recipe?
  A: Yes, pre-cooked mutton can be used to shorten the cooking time, but it may not absorb the flavors as well as when cooked together.
• Q: What can I use as a substitute for mustard oil?
  A: You can use any neutral vegetable oil, but keep in mind it will alter the traditional flavor.
• Q: How do I ensure the peas are cooked properly?
  A: Make sure to soak the peas overnight or for at least 8 hours. You can also pressure cook them separately before adding to the dish.
• Q: How spicy is this dish?
  A: The dish has a moderate level of spice, but you can adjust it by adding more or fewer green chilies and red chili powder according to your taste.
• Q: Is it possible to make this dish vegetarian?
  A: Yes, you can prepare a vegetarian version by omitting the mutton and adding more vegetables or paneer instead.
• Q: How should I store leftovers?
  A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

One Pot Mangsher Ghugni Recipe Substitutions and Variations

1 tablespoon vegetable oil instead of mustard oil
1 tablespoon garlic paste and 1 tablespoon ginger paste individually, not combined ginger-garlic paste.
2 teaspoons paprika is a milder substitute for red chili powder.
500g chicken breast, cut into small pieces, instead of mutton
Thyme or parsley leaves can be used instead of fresh coriander leaves to garnish.

Pro Tips

1. Tenderizing the Mutton Marinate the mutton in yogurt, salt, turmeric powder, and a little mustard oil for at least an hour before cooking. This will tenderize the meat and infuse it with additional flavor.

2. Even Cooking To ensure both the mutton and peas cook evenly, consider using a pressure cooker. After adding the mutton, peas, and water, pressure cook for about 15-18 minutes instead of simmering for 30-40 minutes. This will speed up the process while maintaining the desired texture.

3. Enhanced Flavor Roast the cumin seeds fresh and grind them for the roasted cumin powder. This will bring out a more intense aroma and flavor compared to pre-ground cumin powder.

4. Spice Balance If you find the dish too spicy after cooking, add a dollop of yogurt or cream to mellow the heat without altering the flavors too much.

5. Serving Suggestion Serve with lightly toasted bread or warm naan to soak up the flavors from the broth and complement the hearty dish.