Keema Diye Ghughni(Minced Meat with Yellow Peas)

Frozen Britain is what we are seeing these days.Britain has seen this type of weather after a gap of 30 years.When outside is so cold as if everything is frozen,just thought of making this spicy and hot ghughni with keema.
Keema diye ghughni or peas with minced meat is another Bengali favourite.And it was kind of customary in our grandparents home to cook ghughni on dashmi during Durg Puja.My mother and grandmother would make all the necessary moshla on sheel/nora and the fresh grounded spices would increase the taste and flavour content.This is just a short and quick way of preparing ghughni as I had all the dry spices in ready made packets.Now,ghughni is very similar to Texas Chili ( a regional fav coming from a state of Texas in US) which is again a very spicy and hot gravy made with meat.However most commercial Chili preparation has beans in it mainly pinto bean or sometimes kidney bean/black eyed beans etc.The keema /minced meat ,I got here is chicken minced meat , so following recipe is based on that.Usually mutton keema is added while preparing Keema ghughni.

Keema Diye Ghughni
Ingredients
For the keema
Minced chicken meat -200 gms
1 onion chopped finely
3-4 gralic minced
1 inch ginger chopped
2 -3 tsp of coriander powder
1 tsp of cumin powder
1 tsp of garam masala
1 tsp of black pepper powder
2 tsp of red pepper powder
1tomato chopped
Salt as per taste and some sugar
Oil for cooking -2-3 tbs
For the mator ghughni
Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking
1 tsp of turmeric powder
1 tsp of red pepper powder
1 tsp of salt
Sugar pinch of
Some fresh coconut grated
Method
Pressure cook the matar with enough water +turmeric powder+salt.
Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
Add oil to a hot saucepan, temper it with 2 bay leaf +4 cloves.
Now add the onion/garlic/ginger paste.
Add red pepper powder,turmeric powder ,cumin-coriander ,salt and sugar and a little bit of water.
Stir/fry the paste at med-low for 5-7 mints till the oil separates out.
Now add in minced chicken to it , stir it well so that the spices get evenly coated over chicken mince.Add in garam masala powder+black pepper powder.
Now cover the saucepan and cook at low for 7-10 mints.
Now transfer th eprepared keema to the cooked matar, and add in chopped tomatoes+ red pepper powder.Adjust the seasoning, if required add little bit more of black pepper powder for extra hotness
Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.Probably some more 7-10 mints.Add in fresh grated coconut or even chunks can be wonderful.Alternately you can make it pressure cooker, just one whistle and open the lid before it gets cold, sprinkle some cold water to open the lid.Serve with coriander leaves and chopped green chilly or freshly grated coconut and finely chopped onions
Note –
Ground turkey or chicken breast pieces can also be used in place of chicken minced meat.
Used dessicated coconut in place of fresh ones in above.
Added some cashews also at the time of cooking the keema.
Happy Cooking Friends