Matar ki Ghugni or more widely known as Hare Matar ki Ghugri is a dish that celebrates the fresh produce of Green Peas (Hare Matar). Like Nimona and Matar Ki Poori this recipe is also a common Uttar-Pradesh household recipe.
Winters for me are mostly about dishes made from 3 fresh produces available during this season. These dishes become more or less my staple- until winter fades away or the fresh produces of Potatoes, Green peas and Carrots begins to dwindle from the market. Dishes like Nimona, Matar Ki Poori, Aloo-Kachalu and Gajar Ka Halwa are some of my favorite dishes for this season.
Matar ki Ghugni is a snack/breakfast recipe but a true Banarasi won’t mind eating this dish for a sides with Chawal-Dal combination. There are two versions of this dish that is prepared in Uttar Pradesh– a simpler version and other a bit more elaborate. The later version, has a green masala paste of chilies, coriander and another winter produce-green garlic (shoots and bulb). What we are sharing today is the shorter version of the Ghugri preparation. Ghugni is tempered with basic spices like garlic, green chilies and cumin seeds. Potatoes and green peas are cooked until it’s done and then finally finished with crushed peppercorns and coriander leaves.
If you haven’t tasted this preparation yet, then I must mention that you are missing out on one of the tastiest winter delicacies. Make this quick preparation of Matar Ki Ghugni and serve it with a cup of hot tea (Gud ki chai would be a perfect accompaniment). Prepare this recipe and remember to share your feedback with us.
Prep time:
Cook time:
Total time:
Serves: 3-4
- 250 grams Fresh Green Peas
- 100 grams Potatoes (cut into small cubes)
- ¼th Cup Fresh Coriander Leaves
- Salt
- Mustard Oil
- 4-5 Cloves of Garlic (finely chopped)
- ¼ tsp Black Peppercorn (coarsely crushed)
- 2 Green Chilies (finely chopped)
- 1 tsp Cumin Seeds
- Put 3-4 tbsp Mustard Oil in a pan. Allow Oil to heat up.
- Add Cumin Seeds, chopped Garlic and Chopped green chilies. Stir until Garlic becomes light brown in color.
- Stir in Potatoes at medium heat. Reduce the heat and cook covered on reduced heat. Potatoes get cooked in 3 mins on low heat. (Cooking time of potato time may vary based on potato cube size.)
- Add fresh green peas and mix well. Add some coriander leaves and salt. Mix well.
- Cover and cook until green peas are completely done (7 mins on low heat) (If you are using frozen peas, it would take 3 mins for peas to get cooked)
- After 7 mins, Peas are perfectly done. We must retain the crunchiness while cooking peas. Do not overcook, add coarsely crushed black peppercorns, remaining coriander leaves. Mix again.
- Switch off the heat. Ghugni is ready to be served.
- Tip: Heat mustard Oil till its smoking point and then lower the heat. As the temperature reduces, you can now start cooking food in this Oil. This enhances the flavor of the dish.
- Share your feedback about this recipe at www.kalimirchbysmita.com
Click here to watch recipe video
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