Here is a Northern India style matar ghugni recipe made using fresh green peas, potatoes, and spices.
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What is ‘Ghugni’?
Ghugni is the name of an Indian casserole made with fresh peas. It is a sweet, spicy, and savoury. Fresh green peas are the star of this vegan and gluten-free ghugni recipe.
There are various versions of the ghugni recipe popular across India. In Bengal, a ghugni is made with dried white peas (you can find the one-pot recipe in my cookbook), whereas across North India, it is made during the winter season with fresh green peas like matar ka nimona or kachori.
Why You’ll Love Ghugni
- one-pot meal, easy to cook
- gluten, dairy, and nut-free
- wholesome and fulfilling
- lunchbox and meal-prep friendly
Ingredients You’ll Need
You need a few basic pantry staples for this matar ghugni recipe.
- Green Peas: A ghugni tastes best with fresh green peas. Fresh peas have a particular crunch and flavour to them. You can use frozen green peas if fresh aren’t available. 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 flavour. Mustard oil lends a bold flavour 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 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, very similar to a chaat.
Do you love fresh green peas? I’d love you to try this Matar Poha, Crispy Matar Kachori, or the Bihari Style Matar Ka Nimona
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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..