Matar Ghugni Recipe - Yummy Traditional

Matar Ghugni Recipe

matar-ghugni-recipe-with-step-by-step-photos


Bihari Matar Masala | Matar Ghugni || How to make matar masala with step by step photos and video

Matar Masala is quite amazing an easy recipe that is prepared with a few ingredients, a bit spiced with fabulous taste, the symbol of every Bihari and Bengali household, another name of this recipe (Ghugni) is called in Bihari families as well as ghugni can be cooked with white and black chickpeas


matar-ghugni


Out of Bihar people cant easily recognize nor understand the word Ghugni this is the reason I wrote Matar masala to get easily understand, this is Bihari style version. Matar Ghugni is served as a snack breakfast and even at lunch as desired

To cook matar masala can be used frozen, canned, or fresh peas, as well as I, cook matar masala in olive oil you can cook any vegetable oil or mustard oil as desired

              
matar-masala-recipe


My Video Recipe Masala Recipe:




Preparation of Matar Masala Recipe:

                     

To prepare this recipe first remove the skin of the onion and cut it into thin slices_Remove the stalks of green chilies_Freshly crushed the black pepper in a mortar or pepper crusher



Heat the oil in the pressure cooker/pot


heat-the-olive-oil

Put onion slices in the medium hot oil


put-onion-slices-to-the-oil

Saute the onion slices


saute-the-onion-slices


Once onion slices turn to lightly golden


once-onion-slices-turns-to-light-golden

Put peas in the pot 


put-frozen-peas


Fry matar with onion for 4-5 minutes

fry-matar-with-onion-slices

Add green chilies to the matar


put-green-chillies-to-the-matar

Further, fry them for 2 minutes 



fry-matar-with-green-chillies


Keep mixing by adding all dry spices

put-all-dry-spices-in-matar

Once it is roasted well


roast-the-matar-with-masala

Pour 1 cup water into the ghugni


pour-1-cup-water


Bring the matar to boil, and allow to cook till turns to soft 


cook-the-matar


Remove the lid and you can see the water has evaporated from matar


water-has-evaporated-from-matar-masala

Now add black pepper powder 


add-black-pepper-powder

Stir to mix well and splash some water and simmer it for about 2-3 minutes over a very low flame


simmer-ghugni-around-5-minutes



Now transfer to the serving bowl,matar ghugni is ready to serve



Matar ghugni can be served with bread loafpav bread, and Bihari dal chawal,I will share Bihari dal chawal soon 







Matar ghugni is a quite amazing easy recipe that is prepared with a few ingredients, a bit spiced with fabulous taste, the symbol of every Bihari and Bengali household

Ingredients:
  1. 500g,peas frozen/fresh/canned
  2. 1 large-sized, onion sliced
  3. ½ cup, olive oil
  4. Salt to taste
  5. 1 tsp, crushed red chili
  6. 1 tsp, cumin powder
  7. 4-5 pcs, green chilies
  8. 1 tsp, crushed black pepper freshly crushed
How to make the matar ghugni?
  1. Heat the olive oil in a pressure cooker, put onion slices into the oil, and fry them till turns to light brown then put peas
  2. Fry them with onion for 3-4 minutes on medium-low flame
  3. Now add green chilies and further fry them for 2-3 minutes on medium-low flame
  4. Start to now adding crushed red chilies, salt, and cumin powder
  5. Continuously keep on stirring on low-medium flame
  6. Pour 1 cup hot and boiled water and bring it to boil
  7. Close the lid of the pressure cooker allow cooking for around 10 minutes over medium flame after whistling   
  8. Let naturally release the pressure then open the lid
  9. Note, be careful using a pressure cooker, it makes your life easier but dangerous as well
  10. Towards the end add crushed black pepper and mix well
  11. How much want to keep thin or thick masala of the ghugni depending on your choice
  12. If you seem ghugni becomes so dry, splash some water over matar masala then stir well and simmer around 2 minutes
  13. Transfer to the serving bowl/plate,
  14. Ghugni is ready to hot serve with bread slices or even with Bihari dal chawal
  15. Note, Bihari or Bengali dal is typically very rainy and cooked with just 2 spices red chili powder and turmeric then is tempered with cumin and whole red chilies and served with boiled rice which is normally Bihari/Bengali household traditional food
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