Ghugni (white Matar)

Name: Ghugni (white Matar)
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup white Matar, soaked in water overnight,; 3 tbsp mustard oil,; 1 tejpatta,; 4 laung,; 4 choti elaichi,; 1 small pc of dalchini,; 3 dry red chilli; 1/4 tsp zeera,; 1 med sized onion sliced,; 3 green chilli chopped finely,; 1 tsp garlic paste,; 1/2 tsp ginger paste,; 2 boiled aloo, diced,; 1/2 tsp haldi powder,; 1 tsp red chilli powder,; 1 tsp dhania powder,; 1/4 tsp zeera powder,; 1 tbsp fresh tomato puree,; as required Salt to taste,; 1/2 tsp garam masala powder,; 1 tbsp tamarind water, (adjustable),

rama @simplecooking_rama

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Ghugni ( white Matar ) is a popular Bengali Snack .
It is made with various ways in different parts of India...
Hope you ll like it ..
Enjoy .

rama @simplecooking_rama

Saved

Ingredients

50 minutes

4 servings

1 cupwhite Matar, soaked in water overnight,
3 tbspmustard oil,
Whole Garam Masala
1tejpatta,
4laung,
4choti elaichi,
1small pc of dalchini,
3dry red chilli
1/4 tspzeera,
1med sized onion sliced,
3green chilli chopped finely,
1 tspgarlic paste,
1/2 tspginger paste,
2boiled aloo, diced,
1/2 tsphaldi powder,
1 tspred chilli powder,
1 tspdhania powder,
1/4 tspzeera powder,
1 tbspfresh tomato puree,
as requiredSalt to taste,
1/2 tspgaram masala powder,
1 tbsptamarind water, (adjustable),

Saved

Steps

50 minutes

1

Wash matar, strain it, keep aside. Take a pressure cooker, add matar, 1/2 tsp haldi powder & lil salt. Top up with water, place the lid, give 5 whistles on high flame. Lower the flame, cook it for 7 minutes. Turn off the flame, allow it to depressurise naturally. Take out in a bowl, keep aside.
2

Add oil in the same cooker, heat it. In goes whole garam masala, saute it for a sec. Add dry red chilli now.
3

Add zeera now, let it splutter.
4

Add onion now, stir fry it until light brown. In goes green chilli. Mix it well.
5

Now add ginger garlic paste, saute it until rawness is released.
6

In goes aloo, mix it well. Add haldi powder, red chilli powder, dhania powder & zeera powder, mix it well.
7

Now add tomato puree & salt, stir it. Cook it until oil has oozed out.
8

In goes boiled matar, mix it well. Add garam masala powder, stir it.
9

Place the lid, give 4 whistles on high flame. Lower the flame, cook it for 5 minutes.
10

Turn off the flame, allow it to depressurise naturally. Open the lid after 5 minutes. Take out in a serving bowl, add tamarind water now. Garnish it with chopped dhania patta, chopped onion, chopped green chilli & sev...

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rama @simplecooking_rama

on December 02, 2022 06:43

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