Matar Ghugni is an Indian green peas chaat. A vegetarian breakfast cum snack served as a mélange of warm flavors in the midst of cold winters. Fresh green peas are the star of this vegan and gluten-free ghugni recipe.
What is ‘Ghugni’?
Ghugni is the name of an Indian curry made with peas. It is one of the best one-pot curried meals that only require toasted bread slices on the side to soak up all the flavors.
It is a sweet, spicy, savory vegetarian casserole served as a breakfast. A bowl of matar ghugni is a protein powerhouse goodness to nourish one’s body.
There are various versions of the ghugni recipe popular across India. In Bengal, a ghugni is made with dried white peas, whereas across North India it is made during the winter season with fresh green peas.
I am sharing with you a North India style matar ghugni recipe made using fresh green peas, potatoes, onion, and spices. It is a quick flash-in-the-pan sort of ghugni recipe that’s just perfect for breakfast.
This ghugni recipe is love at first bite. Why? Here are my reasons:
- one-pot meal
- easy to cook
- gluten and nut-free
- vegan and vegetarian
- wholesome and fulfilling
- lunchbox and meal-prep friendly
Why Are Green Peas Healthy?
Green Peas (matar) are good news for everyone because they taste so good and are highly nutritious. Research also shows that peas fight cancer because they are so high in antioxidants.
Green leafy vegetables (saag) and peas are a great food to consume during this time not just for the high nutritional value but also because they are excellent sources of vegan, plant-based protein.
Some more health benefits of green peas:
- low glycemic index
- high in Omega- 3 fatty acids
- low in fat and are a good source of Vitamin E
- high in dietary fiber and hence are good for digestion
- high on phytonutrients like lutein which is great for your vision
Ingredients Required
You need a few basic pantry staples for this matar ghugni recipe.
Green Peas: A ghugni tastes best with fresh green peas. The fresh peas have a certain crunch and flavor to them. You can use frozen green peas as well. Thaw and use them as suggested in the recipe.
Vegetables: Onion, tomato, potato, spring onion, green chili
Cooking Oil: We are using mustard oil for the extra kick in the flavor. Mustard oil lends a bold flavor to the dish. You can substitute it with ghee or coconut oil as well.
Spices: Turmeric powder, red chili powder, cumin powder
Other Ingredients: Ginger and garlic paste, salt, fresh coriander
Watch Ghugni Recipe Video
Serving Suggestion
Matar Ki Ghugni can be served for breakfast or as a snack along with a cup of masala tea. At my home, we enjoy ghugni with toasted bread slices.
If you’re feeling particularly peckish, you can eat this with a half fry egg on top – a wholesome breakfast at its best.
In many parts of India, ghugni is popular street food. Served with a variety of lip-smacking toppings such as onions, grated radish, and maybe even a green chutney or yogurt, very similar to a chaat.
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Matar Ghugni Recipe
Ingredients
- 500 Gram Green Peas (matar)
- 1 Cup Onion, fine chopped
- 1 Cup Potato, cut into cubes
- 1 Cup Tomato, fine chopped
- ¼ Cup Spring Onion, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Ginger-Garlic Paste
- Salt To taste
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder (jeera powder)
- ¼ teaspoon Turmeric Powder
- ¼ Cup Mustard Oil (sarson oil)
Ingredients For Garnish:
- ½ teaspoon Black Pepper Powder (kali mirch)
- Juice of half a lemon
- handful of fresh coriander leaves, chopped
Instructions
- Heat a heavy bottom skillet or pan over high flame.
- Add all the ingredients and mix nicely. Reduce the heat to low. Cover the pan with a tight-fitting lid.
- Cook ghugni until peas and potatoes are tender. Taste and adjust the seasoning accordingly.
- Season with black pepper, lemon juice, and fresh coriander leaves.
- Serve Matar Ki Ghugni warm with a cup of tea.
Recipe Notes:
- If you are using frozen green peas, then cooking time may vary. Usually, frozen green peas take lesser time to cook.
- Adjust the number of green chilies as per personal taste preference.
- You can cook ghugni in a stovetop pressure cooker or instant pot as well. For instant pot, cook it in pressure cook mode for 6 minutes.
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Delicious, super easy to make. thank you for sharing the recipe..