Home / Recipes / Corn Ghugni

Photo of Corn Ghugni by Amrita Roy at BetterButter

Corn Ghugni

Amrita Roy
15 minutes
Prep Time
40 minutes
Cook Time
2 People
Read Instructions Save For Later


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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. Frozen corn kernels - 1 cup
  2. potato - 1, cut into dice shape
  3. onion - 2 medium, finely chopped
  4. ginger Paste - 2 teaspoon
  5. garlic paste 1/2 teaspoon
  6. Green chili - 1 teaspoon, finely chopped
  7. coriander leaves - a hand ful, finely chopped
  8. coriander powder - 1½ teaspoon
  9. cumin Powder - 1 teaspoon
  10. tomato - 1 medium, chopped
  11. Bay leaves - 1 or 2
  12. cinnamon stick - 2 or 3
  13. Dry Red Chilli - 1
  14. salt to taste
  15. turmeric Powder - 1 teaspoon
  16. Red Chilli Powder - 1 teaspoon
  17. Garam masala Powder - 1 teaspoon
  18. Refined oil - 4 to 5 tablespoon
  19. Chopped onion - 1 tablespoon for garnishing


  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shelly Sharma
Shelly Sharma   Mar-08-2018


Similar Recipes

A password link has been sent to your mail. Please check your mail.