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Gongura Recipe

Have you ever tried a gongura recipe?

If not, then you’re missing out on one of the most unique and flavorful dishes of India.

Gongura is a dish that has its roots in the cuisine of West Bengal and shares similarities with the kofta, kebabs and tikka masala.

The gongura recipe is a unique and flavorful dish that is packed with traditional Indian spices.

Its tangy and spicy flavor is sure to tantalize your taste buds, while the soft and tender texture of the dish will make you come back for more.

With its unique blend of flavors and textures, this recipe is sure to become a favorite in your family.

Whether you’re looking for something new to cook or need a quick and healthy meal option, here’s everything you need to know about gongura .

What are the main ingredients in a gongura recipe?

Made of either minced lamb or chicken, the main ingredients of a gongura recipe are onion, ginger, garlic and tomatoes.

For a more authentic traditional experience, you can also use a combination of each ingredient to add more flavor.

The dish is then cooked in either yogurt or butter to bring out its unique taste .

Gongura is traditionally served with rice or roti, but it can also be used as a side dish for other Indian dishes like chicken tikka masala.

Gongura Recipe

How long does it take to prepare a gongura recipe?

The gongura recipe is a quick and easy dish to make.

You’ll need to start by marinating the chicken in garam masala or curry powder, ginger and lemon juice for about an hour.

Then, you can get cooking by pounding the meatballs with a rolling pin or meat tenderizer.

Cook the meatballs on a hot grill until they’re golden brown.

Next, you’ll mix together the yogurt, onion and eggs in a bowl.

Add salt, black pepper and chopped coriander leaves to the mixture.

Then, shape the mixture into balls that are no more than 1 inch in diameter.

You can even use bread crumbs or crushed crackers if you don’t have any time to roll them by yourself .

For the next step, you’ll add all of the ingredients for the gongura recipe to your medium-sized skillet.

After adding the ginger paste, garlic paste, cumin powder, chili powder, turmeric powder and salt, mix everything together thoroughly with a wooden spoon.

Cook the mixture over medium-low heat until it starts to thicken.

Stir constantly while cooking so that it doesn’t burn .

Afterward, add the cooked meatballs to the thickened gravy along with some water and cook it over low heat.

Let it simmer for 10 minutes.

Then, serve it up with any side dishes that you want to pair with it .

Gongura Recipe

What are the health benefits of consuming a gongura recipe?

The gongura recipe is packed with vegetables and spices, and will provide you with a healthy dose of vitamins and minerals that are not only going to keep your body healthy, but also help you live longer.

Here are some of the health benefits of consuming a gongura recipe:

  • Reduces blood pressure: The gongura recipe is high in potassium, which helps to control blood pressure.
  • Eating this dish regularly can help you manage your blood pressure.
  • Soothes intestinal tract: You’ll get a lot of fiber from this delicious dish.
  • Fiber helps to keep your digestive system in check, thus keeping your gastrointestinal tract healthy for longer .
  • Promotes heart health: The gongura recipe is rich in beta carotene which reduces the risk of heart disease.
  • Protein from the gongura recipe also helps to reduce the risk of cardiovascular disease.
  • Protects against cancer: With its balanced ratio of omega-3 fatty acids and omega-6 fatty acids, the gongura recipe has been shown to prevent cancerous growths in the body.
  • Moreover, the vitamin K present in this dish lowers the risk of colon cancer.
  • Supports healthy skin: The gongura recipe is high in potassium which is known to promote healthy skin.
  • This dish is also known to fight acne due to its antioxidants which assist in fighting free radicals, thus helping your skin look radiant .

What is the best way to serve a gongura recipe?

The dish is often served as a side dish, but it can also be made into a main meal depending on the recipe.

Gongura comes in many forms.

Some are made with vegetables and spices, while others are more similar to kebabs.

A few notable examples include gongura bhajias, a popular street food that combines the two.

Just like a lot of Indian dishes, you can make Gongura in various ways.

The traditional way of cooking it is to fry or pan-fry the ingredients until they are soft and browned.

This preparation method is often referred to as “tangra.”

You can also cook Gongura using the tandoor method.

This involves roasting the gongura ingredients in a clay oven known as the tandoor.

When the ingredients are cooked in this way, they absorb and retain the flavors of the spices .

You can also cook Gongura in an oven.

This is one of the best and easiest ways to prepare Gongura if you’re looking for a simple and quick meal option.

You’ll need to check out your oven’s temperature settings to determine which method works best for you.

What is the most popular gongura recipe?

The Gongura recipe is a popular dish that is widely loved by people of different age groups.

It’s a fantastic choice for elder people who are recovering from an illness, or for pregnant mothers.

But this dish is loved by everyone because it’s so healthy and nutritious.

During pregnancy, many women crave spicy and tangy dishes to balance their diet out.

Gongura satisfies the cravings of these women and also helps in their recovery process.

The gongura recipe has a rich history and since its inception, it has undergone a few modifications.

There have been various variations available in the market, but they all have a similar taste and flavor .

Gongura Recipe

What are some variations to the traditional gongura recipe?

With hundreds of variations to choose from, there are many ways to cook your gongura.

If you want to try something different, here’s a list of some of the most popular variations of the gongura recipe .

1.      Kofta Gongura

The kofta gongura is one of the most common variations in the gongura recipe.

Koftas are meatballs made from ground meat or a combination of meat and vegetables.

There are a lot of ways to make kofta gongura.

Some popular variations include beef, veal and chicken koftas.

One unique feature about this dish is that it uses yoghurt as part of the cooking process.

Yoghurt will help bring out the flavor and add extra moisture to the meatball.

The traditional version uses a mixture of yoghurt and dairy milk, but you can also make gongura with non-dairy milk if you’re not lactose intolerant .

2. Gongura with Chickpea Flour

Another popular variation is the gongura with chickpea flour (also known as gram flour or besan).

These balls are made from chickpea flour, which adds a wonderful texture and is much healthier than meat.

For those who are gluten-intolerant, there are even versions that use chickpea flour instead of flour.

Gongura with chickpea flour is another great dish for vegetarians or vegans.

It also provides an easy way to get your protein in without breaking your diet .

3. Gongura with Onion and Tomato

Another pretty popular variation is the gongura with onion and tomato sauce.

This version includes onions, tomatoes and spices in the cooking process.

In this version, you’ll need to simmer the ingredients for less time than the other gonguras recipes.

4. Gongura with Cashew Cream

If you’re looking for something a little lighter and more flavorful, the cashew cream version might be what you’re looking for.

This version uses cashew cream in place of yoghurt or dairy milk in the cooking process.

It also gives the dish a very smooth texture that’s so delicious.

5. Gongura with Yogurt

To make gongura with yogurt, put 1 cup yogurt into a bowl and mix well before adding it to the rest of the ingredients for this dish.

How can one make a gongura recipe vegan friendly?

The gongura recipe is traditionally made using ghee and cream.

Since ghee is derived from cow milk, it’s not suitable for people with certain allergies.

But, if you don’t have time to go out and buy the real thing, then you can use coconut oil instead.

It will still come out tasting great.

Gongura also contains so much salt that it can be quite difficult to eat without getting some of it on your fingers.

If you’re trying to be vegan, then there are a few things you can try to cut down on the salt content in the dish .

What is the origin of the gongura recipe?

The recipe of gongura has a long history.

It is believed to have been developed in the Bengal region of India when the British came to rule the region.

The British brought with them their traditions and cooking styles, giving way to the creation of this dish.

The dish contains many ingredients that are common to the cuisines of Europe and the Middle East.

This includes onions, garlic, ginger, cumin, cardamom, cinnamon sticks, turmeric, coriander, black pepper, salt and red chili powder.

Other spices used include black pepper, and nutmeg.

The spices are mixed together in a large pot and simmered on low heat for several hours until the flavors blend.

Gongura is traditionally enjoyed with rice, but it can also be served with roti or naan bread.

Some people like to serve gongura as an appetizer, which is why it’s commonly called “starter.” However, many Indian restaurants serve gongura as a main course that’s typically accompanied with a side salad.

Gongura is usually served chilled, which is why it’s ideal for summertime .

What is the best way to store a gongura recipe?

Since Gongura is made up of a mixture of vegetables and spices, it must be stored separately from the other ingredients.

This ensures that the dish stays fresh and does not get spoiled by any other food in your pantry .

It’s recommended to store gongura in the fridge.

You can also keep it in the freezer, but make sure to thaw it before using it.

If you do not have enough space in your fridge or kitchen to keep it, you can also store it in a freezer bag.

What are the common spices used in a gongura recipe?

Most gongura recipes use a combination of cumin, ground coriander, turmeric, red chili powder and a pinch of garam masala.

You’ll also find that gongura is often cooked with raw mangoes, which are added to the dish in the final stages of cooking.

Having the mangoes in the dish adds a fruity flavor and texture to the dish .

The gongura recipe doesn’t just consist of only these spices.

Depending on the situation, you may also see other spices such as cinnamon, ginger and garlic used in the recipe.

Gongura Recipe

Gongura Pachadi

Gongura pachadi or gongura pickle is a popular pickle in Andhra Pradesh, particularly in the Andhra region of South India.
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Andhra
Keyword: Gongura Pachadi
Servings: 4
Calories: 88kcal


  • Pan


  • 10 Red Chillies dry, adjust according to your taste
  • 2 tablespoons Coriander Dhania Seeds
  • 1/2 teaspoon Methi Seeds Fenugreek Seeds
  • 300 grams Sorrel Leaves Gongura

For seasoning

  • 2 tablespoons Sesame Gingelly Oil
  • 1/2 teaspoon Mustard seeds Rai/ Kadugu
  • 1 teaspoon Black Urad Dal Split
  • 2 to 3 Red Chillies Dry
  • 3 to 4 cloves Garlic crushed (optional)


  • To begin making the Andhra Gongura Pachadi, separate the sorrel/gongura leaves from the stems, thoroughly wash them, and pat dry with a kitchen towel. When the gongura leaves have dried, chop them and set them aside.
  • Next, toast the dry red chilies, coriander seeds, and fenugreek seeds in a pan over medium heat until they are light brown, aromatic, and toasted. Take care not to overheat them.
  • Place them on a plate and set aside to cool. Use as many or as few red chilies as you need, depending on the quality of the chillies and the level of heat you prefer. Add them to a mixer grinder once they’ve cooled to make a smooth powder.
  • In the same pan, heat the oil until warm, then add the mustard seeds, urad dal, and red chillies and cook until the dal turns golden brown and crisp.
  • Stir in the crushed garlic and cook for a few seconds, or until you can smell the aroma. Add the chopped gongura leaves, salt to taste, and ground powder all at once.
  • Continue to stir until the Gongura leaves soften, which should take less than a minute. Check the flavor and adjust the salt and chili as needed.
  • You will also notice the Gongura Pachadi pulling away from the pan’s sides and a little oil residue.
  • When the Gongura Pachadi is done, remove from heat and serve.



Calories: 88kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 10mg | Potassium: 174mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2351IU | Vitamin C: 70mg | Calcium: 37mg | Iron: 3mg
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