Matar Ki Ghugni

Name: Matar Ki Ghugni
Cuisine: American
Ingredients: 250 gm Yellow peas(soaked for 10-12 hours); 1 tbsp Ginger garlic green chilli paste; 1 Medium diced potato; 3 Chopped tomatoes; 2 Chopped onions; 2 Slit green chillies; as needed Some chopped coconut (optional); 1 tbsp coriander leaves; 1 Bay leaf; 1 inch piece Cinnamon; 3 Dry red chillies; 3-4 Green Cardamom; 3-4 Cloves; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp kashmiri red chilli powder; 1 tsp Garam masala powder; 1 tsp Sugar; to taste Salt; 2 tbsp Mustard oil or any oil; 1 tbsp Ghee

Poonam Gupta @cook_11996502

Ahmedabad

#goldenapron
#post-17

Poonam Gupta @cook_11996502

Ahmedabad

#goldenapron
#post-17

Saved

Ingredients

250 gmYellow peas(soaked for 10-12 hours)
1 tbspGinger garlic green chilli paste
1Medium diced potato
3Chopped tomatoes
2Chopped onions
2Slit green chillies
as neededSome chopped coconut (optional)
1 tbsp coriander leaves
1Bay leaf
1 inch piece Cinnamon
3Dry red chillies
3-4Green Cardamom
3-4Cloves
1 tspCumin seeds
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 tspkashmiri red chilli powder
1 tspGaram masala powder
1 tspSugar
to tasteSalt
2 tbspMustard oil or any oil
1 tbspGhee

Saved

Steps

1

#Ingredients:
2

Combine the yellow peas salt and water in a cooker. Pressure cook the peas for 2 whistles.
3

When the peas are done strain them. Reserve the stock. The peas should be soft yet hold their shape. It is fine if their skin tends to come off.
4

Combine them ground spices in a bowl; turmeric, red chilli powder, coriander powder and cumin powder. Add in 1/2 cup Water and give it a mix to form a paste.
5

In a pan heat mustard oil until it smokes. Let it cool down a bit. Add in the ghee and turn the heat back on.
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Add the whole spices; bay leaf, cinnamon, dry red chilli, green cardamom, cloves and cumin seeds. Saute for a few seconds.
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Next toss in the onions and saute until they turn pink.
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Add ginger garlic and green chilli paste and green chilli slit and saute until the raw smell goes away.
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Add in the chopped coconut and saute for 2 minutes. The coconut should get some colour.
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Add in the diced potatoes and saute for 2-3 minutes. The potato should get some colour.
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Add the tomatoes and cook until they turn soft.
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Pour in the mixture of spices.
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Saute on low heat for 5-6 minutes until oil begins to separate.
14

Add the strained boiled yellow peas. Stir gently.
15

Add the reserved stock. You may add more water to adjust the consistency. Adjust the salt.
16

Bring it to a boil. Then let the ghugni simmer for 5-6 minutes. It should have a stew-like consistency.
17

Add sugar and coriander leaves. Give it a stir.
18

Bengali style matar ghugni is ready to serve.
19

Serve it in individual bowls, garnish it with some chopped onions and grated coconut.