Ghugni Recipe
This ghugni recipe is a vegetarian curry made with soaked and boiled dried white or yellow peas and potatoes, along with a variety of spices.
Yield: 4 no
Equipment
- Pressure Cooker
- Wok or Pan
- Ladle
Materials
- 1 cup Dried White or Yellow Peas
- 2 nos Potato, medium cut into cubes
- 1 no Onion, large chopped
- 1½ teaspoon Ginger Paste
- 1 no Tomato, medium chopped
- 2 nos Green Chilli
- 1 teaspoon Turmeric Powder
- ⅔ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Bhaja Masala check FAQ section
- Salt to taste
- 4-5 tablespoon Mustard Oil
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 2 tablespoon Coriander Leaves (optional) chopped
Instructions
- Soak dried white or yellow peas for overmight. After that, drain the water and pressure cook the peas for up to 2 whistles, or until done.
- In a pan, heat 1 tablespoon of oil and fry the potato cubes with a little salt and turmeric powder.
- Once the potatoes turn slightly golden, take them out from oil and set aside.
- Add the remaining oil to the pan and, once hot, add the bay leaf and cinnamon stick.
- Then, add the chopped onion to the oil and cook until it is transparent.
- Mix in the ginger paste thoroughly. Now add all of the spice powders, including turmeric, coriander, cumin, and red chili powder. Add salt at this point as well.
- Next add chopped tomatoes and green chilli. Cook tomatoes until the raw smell of tomatoes is gone.
- Then add the fried potato cubes and the boiled dried white peas. Combine them with the spices and 2 cups of water. Check the seasoning and season with salt if necessary.
- Allow the curry to boil for a few minutes, and when the gravy consistency becomes semi-liquid, turn off the heat and sprinkle bhaja moshla on top. Garnish with chopped coriander leaves.
Notes
Note: I have not added garlic in this recipe. However, if you prefer in your curry, then you can add garlic paste or chopped garlic while making the masala.