Ghugni is one of the most loved Bengali snacks, often served during puja celebrations, Bijoya Dashami gatherings, family occasions, and when welcoming guests. Today, we are giving this traditional favourite a delicious vegetarian twist with Niramish Keema Ghugni, made using yellow peas, soya chunks, homemade roasted spices, and a rich paneer-tomato gravy.
This unique Bengali-style vegetarian ghugni has the texture of keema, a wonderfully aromatic spice blend, and a thick, flavourful gravy. Serve it hot as an evening snack, a festive treat, or a special dish for your guests.
Ingredients for Niramish Keema Ghugni
For Boiling the Yellow Peas
- 2 cups dried yellow peas (motor korai)
- 1 small piece of cinnamon
- 1 black cardamom, slightly crushed
- 1 bay leaf
- Salt to taste
- A tiny pinch of baking soda
- Water as required
For the Roasted Spice Powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 green cardamoms
- 1 tsp fennel seeds
- 2 whole dried red chillies
For the Soya Chunks
- ½ cup soya chunks
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Salt to taste
- A little sugar
- ½ tsp chaat masala
- 1 tbsp gram flour (besan)
- Water for soaking
For the Masala Paste
- 1 large tomato, chopped
- 3 pieces of ginger
- 7–8 green chillies, or adjust to taste
- A small amount of homemade paneer
- A little water, if needed
For Cooking
- 2 tbsp ghee, divided
- 2 tbsp mustard oil, approximately
- ½ tsp cumin seeds
- ¼ tsp asafoetida (hing), optional
- Kashmiri red chilli powder, as required
- 2 tbsp prepared roasted spice powder
- Salt to taste
- A little sugar, optional
- A small amount of capsicum, diced
For Garnishing
- Chopped green chillies
- Roasted spice powder
- Black salt (bit noon)
- Chopped coriander leaves, optional
How to Make Niramish Keema Ghugni
Step 1: Soak the Yellow Peas
Wash the yellow peas thoroughly and soak them in water overnight. If you forget to soak them in advance, use warm water and soak for around 1–1½ hours, checking that they have softened sufficiently.
Step 2: Pressure Cook the Yellow Peas
Transfer the soaked peas to a pressure cooker. Add the cinnamon, crushed black cardamom, bay leaf, salt, water, and a tiny pinch of baking soda.
Close the lid and cook for one whistle, as demonstrated in the recipe. Turn off the heat and allow the pressure to release completely before opening the cooker.
The peas should be soft enough to press easily but should still retain their shape. Cooking time may vary depending on the peas and pressure cooker, so check their texture before proceeding.
Step 3: Prepare the Roasted Spice Powder
Heat a dry pan over low to medium heat. Add cumin seeds, coriander seeds, green cardamoms, fennel seeds, and dried red chillies.
Dry-roast the spices until fragrant, stirring continuously to prevent burning. Allow them to cool, then grind into a fine powder. Keep aside for later.
Step 4: Soak and Season the Soya Chunks
Place the soya chunks in hot water and cover for a few minutes until softened. Drain, rinse thoroughly two or three times, and squeeze out the excess water.
Add turmeric powder, red chilli powder, salt, a little sugar, chaat masala, and gram flour. Mix thoroughly without adding extra water.
Lightly break or crumble some of the softened soya chunks with your hands. This helps create the keema-like texture that makes this vegetarian ghugni special.
Step 5: Fry the Capsicum
Heat about 1 tbsp ghee in a pan. Add the diced capsicum with a small pinch of salt and sauté for around 30–40 seconds.
Remove and keep aside. Avoid overcooking it, as a little texture and freshness work well in the finished dish.
Step 6: Make the Tomato, Ginger and Paneer Paste
Using the remaining ghee in the pan, sauté the ginger pieces until fragrant. Add the chopped tomato and green chillies and cook until softened.
Add the homemade paneer, mix well, and cover for about one minute to cook the ingredients together.
Turn off the heat and let the mixture cool slightly. Grind it into a smooth paste, adding a little water only if needed.
Step 7: Fry the Soya Chunks
Heat the remaining 1 tbsp ghee in a pan. Add the seasoned soya chunks and fry over low heat, stirring gently until lightly fried.
Remove and keep aside.
Step 8: Cook the Ghugni Masala
Heat approximately 2 tbsp mustard oil in the pan. Add the cumin seeds and optional asafoetida. Let them sizzle until fragrant.
Add the prepared tomato, ginger, green chilli, and paneer paste. Cook for several minutes, stirring regularly.
Add Kashmiri red chilli powder and around 2 tbsp of the prepared roasted spice powder. Pour in a little water, if needed, to help the masala cook evenly.
Continue cooking until the masala thickens and oil begins to separate around the edges.
Step 9: Add the Boiled Yellow Peas
Add the cooked yellow peas to the masala and mix thoroughly. Cook over medium heat for about one minute, allowing the peas to absorb the flavours.
Add a little water if the gravy is too thick, then cover and cook briefly until the gravy starts bubbling.
Step 10: Add Soya Chunks and Capsicum
Add the lightly fried soya chunks and sautéed capsicum. Taste and adjust the salt. Add a little sugar if you prefer a mildly sweet, balanced Bengali-style gravy.
Mix well, cover, and cook for a few more minutes so the soya chunks absorb the masala and the flavours combine.
Step 11: Garnish and Serve
Turn off the heat when the gravy reaches your preferred consistency. Garnish with chopped green chillies, a sprinkle of roasted spice powder, and black salt. Add chopped coriander leaves if desired.
Your delicious Niramish Keema Ghugni is ready to serve!
Tips for the Best Vegetarian Keema Ghugni
- Do not overcook the peas: They should be soft but should retain their shape.
- Rinse the soya chunks well: Squeeze out excess water before adding the spices.
- Roast the spices carefully: Gentle roasting brings out their aroma without making them bitter.
- Break some soya chunks: This gives the ghugni its distinctive keema-like texture.
- Cook the masala properly: Allow the paste to cook until thick and aromatic before adding the peas.
- Balance the flavour: A little sugar is optional and can balance the heat and spices.
- Adjust the gravy: Add water gradually to achieve a thick, spoonable consistency.
What to Serve with Niramish Keema Ghugni
Serve this vegetarian Bengali ghugni hot with luchi, paratha, bread, or as a standalone festive snack. It is a wonderful option for puja gatherings, Bijoya celebrations, family get-togethers, and guest hospitality.
If you enjoy experimenting with traditional Bengali flavours, try this soya-based version of keema ghugni and share your experience with BengaliPaakshala.
Frequently Asked Questions
Is Niramish Keema Ghugni vegetarian?
Yes. This version uses yellow peas, soya chunks, paneer, and spices instead of meat. To keep the dish strictly vegetarian, use vegetarian-certified ingredients and ensure the hing is suitable for your dietary requirements.
Why are soya chunks used in this recipe?
Soya chunks provide a firm, chewy texture. Breaking some of them into smaller pieces helps create a keema-like consistency.
Can I prepare the yellow peas in advance?
Yes. You can soak and cook the peas ahead of time, refrigerate them safely, and prepare the masala when you are ready to cook.
Can I adjust the spice level?
Absolutely. Reduce the number of green chillies and dried red chillies for a milder version. Add more only if you prefer a hotter ghugni.
Can I skip the hing?
Yes. Hing is optional in this recipe and can be omitted.
Enjoy this flavour-packed vegetarian Bengali ghugni from BengaliPaakshala!
