Recipe: Delicious Matar Ki Ghugni

Recipe: Delicious Matar Ki Ghugni Delicious, fresh and tasty.

Matar Ki Ghugni. Hare Matar ki Ghugni (Matar Ghugri) is a spicy quick North Indian snack of fresh green peas tossed with or without potatoes, tempered with basic spices and seasonings. Do give it a try , you will love it About Matar Ki Ghugni: Ghugni is traditionally made with white peas and spices, simmered overheat till it reaches the right consistency. But in many regions of India, ghugni is prepared with fresh green peas especially during the winter season.

There are two versions of this dish that is prepared in Uttar Pradesh- a simpler version and other a bit more elaborate.

The later version, has a green masala paste of chilies, coriander and another winter produce-green garlic (shoots and bulb).

Matar ki ghugni is made with fresh green peas.

You can cook Matar Ki Ghugni using 23 ingredients and 19 steps. Here is how you cook it.

Ingredients of Matar Ki Ghugni

1. Prepare 250 gm of Yellow peas(soaked for 10-12 hours).

2. Prepare 1 tbsp of Ginger garlic green chilli paste.

3. It’s 1 of Medium diced potato.

4. It’s 3 of Chopped tomatoes.

5. You need 2 of Chopped onions.

6. You need 2 of Slit green chillies.

7. Prepare as needed of Some chopped coconut (optional).

8. Prepare 1 tbsp of coriander leaves.

9. You need 1 of Bay leaf.

10. Prepare 1 inch piece of Cinnamon.

11. It’s 3 of Dry red chillies.

12. Prepare 3-4 of Green Cardamom.

13. Prepare 3-4 of Cloves.

14. You need 1 tsp of Cumin seeds.

15. Prepare 1 tsp of Turmeric powder.

16. It’s 1 tsp of Cumin powder.

17. It’s 1 tsp of Coriander powder.

18. You need 1 tsp of kashmiri red chilli powder.

19. You need 1 tsp of Garam masala powder.

20. You need 1 tsp of Sugar.

21. Prepare to taste of Salt.

22. It’s 2 tbsp of Mustard oil or any oil.

23. It’s 1 tbsp of Ghee.

It's a winter delicacy and is made with fresh green peas when the peas are in abundance in markets.

Matar ki ghugni is my mother's recipe.

She used to make it very often in winters when bazaar is filled with fresh green pea pods.

Ginger is a key ingredient for this recipe as it helps in the.

Matar Ki Ghugni instructions

1. #Ingredients:.

2. Combine the yellow peas salt and water in a cooker. Pressure cook the peas for 2 whistles..

3. When the peas are done strain them. Reserve the stock. The peas should be soft yet hold their shape. It is fine if their skin tends to come off..

4. Combine them ground spices in a bowl; turmeric, red chilli powder, coriander powder and cumin powder. Add in 1/2 cup Water and give it a mix to form a paste..

5. In a pan heat mustard oil until it smokes. Let it cool down a bit. Add in the ghee and turn the heat back on..

6. Add the whole spices; bay leaf, cinnamon, dry red chilli, green cardamom, cloves and cumin seeds. Saute for a few seconds..

7. Next toss in the onions and saute until they turn pink..

8. Add ginger garlic and green chilli paste and green chilli slit and saute until the raw smell goes away..

9. Add in the chopped coconut and saute for 2 minutes. The coconut should get some colour..

10. Add in the diced potatoes and saute for 2-3 minutes. The potato should get some colour..

11. Add the tomatoes and cook until they turn soft..

12. Pour in the mixture of spices..

13. Saute on low heat for 5-6 minutes until oil begins to separate..

14. Add the strained boiled yellow peas. Stir gently..

15. Add the reserved stock. You may add more water to adjust the consistency. Adjust the salt..

16. Bring it to a boil. Then let the ghugni simmer for 5-6 minutes. It should have a stew-like consistency..

17. Add sugar and coriander leaves. Give it a stir..

18. Bengali style matar ghugni is ready to serve..

19. Serve it in individual bowls, garnish it with some chopped onions and grated coconut..

This recipe is very simple recipe and goes well with rice and tiffin items.

Please do try this recipe and share your valuable feedback in the below comments.

A famous Indian snack is the sookhe matar ki ghugni or sookhe matar ke chhole prepared from boiled white dried peas cooked with spices.

Cooked in very little oil this dish makes up a healthy and tasty snack.

Given below is the step by step process of making this delicious dish: Ghugni dish itself has lots of variations from Kale Chane ki Ghugni(black chickpeas) in Banaras to Safed Matar (dried white peas) Ghugni in Bihar and West Bengal.