Step into the bustling streets of Eastern India, where breakfast is a vibrant, flavorful affair. Today, we’re exploring a beloved classic from Bihar and Uttar Pradesh: Ghugni! While traditionally made with various chickpeas, this version is a quick and comforting take using sweet green peas and hearty potatoes. Known as Matar ki Ghugni, it’s a simple, spicy stir-fry that comes together in minutes. It’s the perfect hearty breakfast served with chapatis or puffy fried breads, but it’s equally delicious as a light lunch or a satisfying snack, especially when served the Bihari way with a side of crisped, flattened rice. It’s also the perfect way to use up that lone boiled potato in your fridge!
Ingredients
• 2 tablespoons / 30 ml olive, peanut, or mustard oil
• ½ teaspoon / 2.5 g whole cumin seeds
• 1 medium onion, peeled and chopped
• 1 tablespoon / 15 g peeled and finely grated fresh ginger
• 1–3 fresh hot green chilies, finely chopped
• ¼ teaspoon / 1 g ground turmeric
• 2⅓ cups / 350 g green peas, fresh or frozen
• 1 medium waxy potato, about 4–5 oz / 125 g, boiled, peeled, and cut into ¾ inch dice
• 1 teaspoon / 6 g salt, or to taste
• Freshly ground black pepper, to taste
Instructions
1. Put the oil in a medium, preferably nonstick pan, and set over medium heat. When hot, add the cumin seeds. Let them sizzle for 10 seconds before adding the chopped onions.
2. Stir and fry the onions for 5–6 minutes, or until they have softened and turned translucent.
3. Add the grated ginger, green chilies, and turmeric. Stir continuously for one minute until fragrant.
4. Add the peas, diced potatoes, salt, and pepper. Stir everything together for 2–3 minutes to heat through. If the mixture looks too dry, sprinkle with a tablespoon of water to create a little steam. Serve hot.
Nutritional Information
• Nutritional Highlights
• Rich in Plant-Based Protein: Peas provide a substantial protein boost, perfect for a vegetarian diet.
• High in Dietary Fiber: Supports digestive health and keeps you feeling full longer.
• Source of Vitamins: A good source of Vitamin K, Vitamin C, and manganese.
• Energy-Boosting Carbohydrates: Potatoes offer complex carbs for sustained energy.
Pro Tips
• For an authentic Bihari flavor, use mustard oil. Heat it until it just begins to smoke before adding the cumin seeds to mellow its pungent flavor.
• Use a waxy potato like Yukon Gold or red potatoes. Boil it ahead of time and let it cool completely; this helps the dice hold their shape during cooking.
• If using fresh peas, parboil them for just 2-3 minutes until tender-crisp. If using frozen, thaw them under cool running water so they don’t become mushy in the pan.
• For a textural crunch, serve this Ghugni the traditional way with a side of ‘chura’ (crisped, flattened rice) or a sprinkle of sev.
FAQ
Q: How can I add more protein to this vegetarian ghugni
A: To easily boost the protein, stir in ½ cup of crumbled paneer or firm tofu along with the peas and potatoes. You can also top the finished dish with roasted peanuts or sev for a protein-rich crunch.
Q: Can I make this ghugni recipe without potatoes
A: Yes, you can easily make this recipe without potatoes. For a similarly hearty texture, substitute the boiled potato with diced paneer, firm tofu, or even sweet potatoes. Add them with the peas and cook until heated through.
Q: Is this matar ghugni recipe vegan
A: This recipe is naturally vegan as written, provided you use a plant-based oil like olive, peanut, or mustard oil. All other ingredients are plant-based, making it a perfect choice for a vegan diet.
Q: How do I store leftover matar ki ghugni
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and can taste even better the next day. Reheat gently on the stovetop with a splash of water or in the microwave.
