Ghugni Recipe | Street Style Ghugni
User Reviews
5
Ghugni Recipe | Street Style Ghugni
Description
This Ghugni Recipe features soaked dried white peas cooked with cubed potatoes until tender, then combined with a curry base of sautéed onions, ginger-garlic paste, turmeric, red chili powder, and tomato. The slow simmer allows flavors to develop, while coriander and roasted cumin powder add earthiness and warmth. Finishing with garam masala near the end layers in aromatic complexity. The peas and potatoes absorb spices well, producing a savory, richly spiced dish with a thick, stew-like consistency.
Typically served hot, Ghugni is garnished with raw chopped onions, fresh cilantro, green chilies, a squeeze of lemon juice, black salt, and extra cumin powder, adding fresh, tart, and pungent notes that contrast the rich curry. It works well as evening street food or light meal.
Soaking the peas for at least 8 hours optimizes cooking time and texture. Watch the cooking time for the peas as some varieties may require longer to become tender without falling apart. Cooking just one pressure cooker whistle plus a slow simmer helps achieve the right softness without overcooking.
Ingredients
For cooking the Dried Peas
- 1 cup dried white peas washed and soaked overnight, or yellow peas/matar
- 1 potato peeled, cut into small cubes, and washed, medium-sized
- 3 cups water
- ½ teaspoon salt
- ⅓ teaspoon turmeric powder
For the Curry
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 bay leaf
- 1 onion finely chopped, medium-sized
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tomato chopped, large
- salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder roasted
- 2 tablespoon cilantro finely chopped, fresh, or coriander
- ⅓ teaspoon garam masala powder
For Garnishing (optional)
- onion finely chopped
- Coriander finely chopped
- green chili chopped
- black salt
- lemon juice
- cumin powder roasted
Instructions
Cooking the Dried White Peas
- Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker.
- Pressure cook for one whistle over a high flame and simmer for 5 minutes.
- Remove from flame and allow the pressure to settle on its own.
- Once done, transfer to a bowl and set aside.
Making the Curry
- Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
- Add ginger-garlic paste and saute until raw smell goes.
- Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
- Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.
- Add coriander powder. Saute to mix.
- Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
- Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
- Serve piping hot ghugni garnishing with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.
Notes
- Soak dried peas for at least 8 hours to reduce cooking time and improve texture.
- Cooking time may vary depending on pea variety; ensure they are tender but not mushy.
- Avoid overcooking peas to maintain their shape and texture in the curry.
User Reviews
Overall Rating
5
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