• Take our the peas in a bowl
• Wash the peas and soak them with salt overnight
• Wash the mutton keema under running water
• Marinate it with cumin powder, red chili powder, salt, sugar and ½ tsp Doctor’s Choice Kachi Ghani Mustard Oil for an hour
• Pressure cook the yellow peas with ½ tsp salt, ½ tsp turmeric powder and 4 cups of water in a medium flame
• Switch off the flame after 3 whistles and open once the pressure drops down
• Separate the water from the yellow peas and keep it aside for adding it if required to adjust the consistency of the googni
• Slice 2 onions, tomatoes and green chilies into long slices
• Roughly chop one onion and 2 green chilies separately
• Cut the potatoes into small cubes
• Now heat oil in a deep bottom pan and fry the potatoes until they turn brown in color. Strain the oil after frying
• Temper the remaining oil with dried red chilies, green cardamom and bay leaf
• Add sliced onion and cook onion till light brown in color
• Add chopped tomatoes and cook till tomatoes soften. Further add ginger and garlic paste and cook for 2 minutes in low flame until the mixture releases the oil
• Now add salt, sugar, cumin powder and turmeric powder. Mix accordingly
• Add marinated minced mutton and mix well
• Cover the pan with a lid and cook for 8-10 mins in low flame
• Add some water
• Once the mutton is 80% cooked, add the boiled peas and fried potatoes and mix well
• Now cook for 5 more minutes after adding 1 cup of water in medium flame
• The ghugni should now have a semi-dry consistency with visible pieces of peas and some mashed portion
• Add garam masala powder. Give the ghugni a thorough mix and turn off the flame

Enjoy delicious mutton ghugni with the benefits of mustard oil in cooking with chopped onion and green chili.