Name: Ghugni recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: Dry matar or peas 500g; Potatoes peeled and cubed in small size 4 medium; Cumin seeds 1 teaspoon full; Bay leaf 1; Sugar 2 teaspoon; Salt and termaric as required; Ginger paste 1 and 1/2 teaspoon; Garlic paste 2 table spoon; Cumin and coriander paste 1 table spoon; Greted onions 1 big size and 1 medium; Garam mashala powder 1 teaspoon; Tomato paste or tomato puree 3/4 cup; Green cilli paste 2 teaspoon; Red cilli powder 1 teaspoon (or as you prefer); Finely chopped onions; Finely chopped green cilli; Coriander leave chopped; Roasted cumin powder; Lemon slices

ABOUT Ghugni RECIPE

Ghugni is a popular dish or a snack among eastern India. This is a Bengali style ghugni recipe made of dried peas or matar. I made it for a small gettogether party after Vijaya dashami. This is very tasty spicy and one of my favourite snack item.

Ingredients Serving: 10

Dry matar or peas 500g
potatoes peeled and cubed in small size 4 medium
cumin seeds 1 teaspoon full
Bay leaf 1
sugar 2 teaspoon
salt and termaric as required
ginger paste 1 and 1/2 teaspoon
garlic paste 2 table spoon
cumin and coriander paste 1 table spoon
Greted onions 1 big size and 1 medium
Garam mashala powder 1 teaspoon
tomato paste or tomato puree 3/4 cup
Green cilli paste 2 teaspoon
Red cilli powder 1 teaspoon (or as you prefer)
Finely chopped onions
Finely chopped green cilli
coriander leave chopped
Roasted cumin powder
lemon slices

Instructions

Wash and soak dry peas in water for overnight
Next day pressure cook it for 10 -12 minutes. Remove from water and keep aside. You can use the water for cooking .
Heat oil add bay leaf and cumin seeds and fry.
Add greted onion and stir, add sugar and fry until raw ness disappeared. Add tomato puree and mix well
Add ginger, garlic, cumin, coriander, green cilli paste and stir , fry all spices
Add potatoes and fry
Add cooked matar or peas, add termaric powder and red cilli powder stir mix thoroughly.
Stir it. a nice smell of fried spices will appear
Add salt and mix well add 4 cups of water and cover with a lid. Cook it until its done properly .
Don't over cook it. It will take 10 minutes more in pressure cooker but it always depends on the quality of peas.
Next remove the cover add garam mashala powder and cover again. Remove from the heat.
Let it stand for few minutes.
Sprinkle roasted cumin powder, garnish with chopped coriander,green cilli and onions.
Sprinkle little lemon juice. And serve hot.

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