Corn Ghugni | How to make Corn Ghugni

By Amrita Roy  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Corn Ghugni, How to make Corn Ghugni
Corn Ghugniby Amrita Roy
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About Corn Ghugni Recipe

Corn Ghugni is a delicious side dish which can be paired with any kind of Indian bread. Ghugni is an authentic recipe from Eastern part of India, especially West Bengal. It is a gravy based curry prepared with dried white peas. I have replaced the dried white peas with corn kernels and made this innovative dish. Unlike, ghugni this dish is not so spicy as the corn kernels are sweet in taste. However, the corn ghugni is a flavourful side dish.

Corn Ghugni

Ingredients to make Corn Ghugni

  • Frozen corn kernels - 1 cup
  • potato - 1, cut into dice shape
  • onion - 2 medium, finely chopped
  • ginger Paste - 2 teaspoon
  • garlic paste 1/2 teaspoon
  • Green chili - 1 teaspoon, finely chopped
  • coriander leaves - a hand ful, finely chopped
  • coriander powder - 1½ teaspoon
  • cumin Powder - 1 teaspoon
  • tomato - 1 medium, chopped
  • bay leaves - 1 or 2
  • cinnamon stick - 2 or 3
  • Dry red chilli - 1
  • salt to taste
  • turmeric Powder - 1 teaspoon
  • red chilli Powder - 1 teaspoon
  • Garam masala Powder - 1 teaspoon
  • Refined oil - 4 to 5 tablespoon
  • Chopped onion - 1 tablespoon for garnishing

How to make Corn Ghugni

  1. Boil the corn kernels in a pressure cooker for 1 to 2 whistles.
  2. Allow to release the pressure, drain the water and keep the boiled kernel aside.
  3. Heat oil (2 tablespoon) in a pan and fry the dice shaped potato pieces with little salt and turmeric powder.
  4. Once they are nice golden in colour and keep them aside.
  5. Now add remaining oil into the same pan and add bay leaves, dry red chilli and cinnamon stick.
  6. Once they start crackling add chopped onions to fry and add a pinch of sugar to take nice brown colour.
  7. After that add garlic and ginger paste and cook well.
  8. Now it's time to add dry spice powders including turmeric powder, coriander powder, cumin powder and salt one by one.
  9. Next add finely chopped tomatoes and green chilli and cook until the raw smell of tomato is gone.
  10. Add little bit of water and cook for few more minutes.
  11. Now add fried potato pieces and boiled corn kernels and stir it to mix with the spices.
  12. Add more water and put a lid on the pan, allow to boil it.
  13. After 5 minutes open the lid, add garam masala powder, chopped onion and coriander leaves on top.

My Tip:

You can either use frozen kernels or the fresh ones. When you are using frozen kernels one whistle is enough, however, for the fresh kernel you might require 2 to 3 whistles.

Reviews for Corn Ghugni (1)

Shelly Sharma8 months ago