Kolkata Style Keema Guguni Recipe

Hello, September.The convivial fragrance of Durga Puja fills the air.The most awaited festival for a Bengali.I can never overcome the nostalgia for my days spent in the city of joy, Kolkata during Puja last year. This Keema Guguni has all that charm to revive that.

Kolkata Style Keema Guguni is something that suits your mood on a cloudy weather.Something which you can enjoy as a snack or as a side-dish to go with some Roti or Rice. It will satisfy you in every way.

Keema Guguni Recipe

 

 

Bhut Jolokia adds that extra zing to this dish here. You must be knowing that I have collaborated with Spring a few months back. This time I am working with their Bhut Jolokia Hot Sauce. This pungent sauce has a perfect smoky smoothness.

Bhut Jolokia or Ghost pepper is a chili pepper that grows in the northeastern region of India.Sprig Bhut Jolokia hot sauce is balanced well with vinegar, salt, sugar and other spices and condiments. This brings down the level of hotness of the Bhut Jolokia chili to 75000 Scoville units. It lends heat to your food without compromising on the flavor that makes you sit up and take notice.

Keema Guguni Recipe

I have shared Ghuguni(without keema) post before which is relished as a street-food in Odisha.

I have used minced mutton here.You can replace with Chicken Keema too.

We celebrated the festival of Ganesh-Chaturthi last week , the elephant-trunk God.Here is a picture I clicked at Pottery Town , Bangalore.

 

 

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Kolkata Style Keema Guguni Recipe
Kolkata Style Keema Guguni is something that suits your mood on a cloudy weather.Something which you can enjoy as a snack or as a side-dish to go with some Roti or Rice. It will satisfy you in every way.
Keema Guguni Recipe
Course side dish
Cuisine bengali
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Course side dish
Cuisine bengali
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Keema Guguni Recipe
Instructions
  1. Make a coarse paste of garlic, ginger and onion together.
  2. Heat oil in a pan. Add cinnamon and cardamom to it. Add the above masala paste and fry at medium flame for 2 minute.
  3. Add minced chicken and turmeric powder to it. Mix well and keep stirring for 2 to 3 minute at high flame.
  4. Reduce the heat and add boiled peas. Add bhut jalokia sauce ,salt and mix well. Add cumin powder to it. Add little water and cook for 5 to 7 minute at medium flame. Add chopped coriander leaves and serve hot.
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