Name: Matar Ki Ghugni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Green Peas, fresh sweet green peas are best, or thawed frozen peas; 1 medium Onion, finely chopped; 4 clove Garlic, finely chopped; 1 inch Ginger, finely grated; 2 Green Chili Pepper, finely chopped; 1½ tbsp Ghee, or mustard oil, ghee adds richness; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Black Pepper, freshly cracked (the main spice); 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, finely chopped for garnish

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the ghee (or mustard oil) in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped garlic, grated ginger, and green chillies. Sauté for 30 seconds until the aroma fills the kitchen.
30 sec
Add the finely chopped onions. Fry until they turn translucent and soft. Do not let them brown, as we want to keep their sweetness intact.
Add the green peas to the pan. Mix well with the onion base. Sprinkle the salt.
Cover the pan and cook on low heat for 6-8 minutes. The peas will cook in their own steam. (If using fresh, slightly mature peas, you may need a tiny splash of water).
6–8 min
Remove the lid and check if the peas are completely tender. The dish should be entirely dry.
Sprinkle the freshly cracked black pepper powder. This is the signature flavor of Ghugni, contrasting the sweet peas.
Toss for 1 minute on medium heat, garnish generously with fresh coriander, and turn off the heat.
1 min

How to tell it's done

Plump, incredibly sweet, and tender whole green peas lightly coated in ghee, sweet onions, and a sharp peppery heat.

Nutrition

Per serving, from 2 servings.

248kcal

Where the calories come from

Protein9.4 g15%
Carbohydrate30.7 g48%
Fat10.6 g37%

Sugars: 11 g
Saturated fat: 5.9 g
Fibre: 9.8 g
Sodium: 1178 mg
Calcium: 76 mg
Iron: 3.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

This dish deliberately avoids complex spices like turmeric, coriander powder, or garam masala to let the natural sweetness of winter green peas shine, accented only by sharp black pepper.

What to serve it with

Served traditionally as a warm, comforting evening snack with a cup of Masala Chai, or as a side dish with hot Parathas for breakfast.

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