Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video
Matar Masala is quite amazing an and 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 for this recipe (Ghugni) is called in Bihari families as well as ghugni can be cooked with white and black chickpeas
Out of Bihar people cant easily recognize nor understand the word Ghugni this is the reason I wrote Matar masala to get easily understood, this is Bihari style version. Matar Ghugni is served as a snack for 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
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Preparation of Matar Masala Recipe:
Heat the oil in the pressure cooker/pot
Put onion slices in the medium hot oil
Saute the onion slices
Once onion slices turn to lightly golden
Put peas in the pot
Put peas in the pot
Fry matar with onion for 4-5 minutes
Add green chilies to the matar
Further, fry them for 2 minutes
Add green chilies to the matar
Further, fry them for 2 minutes
Keep mixing by adding all dry spices
Once it is roasted well
Pour 1 cup of water into the ghugni
Bring the matar to a boil, and allow to cook till turns soft
Remove the lid and you can see the water has evaporated from the green peas
Now 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
Now 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
Now transfer to the serving bowl,matar masala is ready to serve
Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal, I will share Bihari dal chawal soon
Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal, I will share Bihari dal chawal soon
Matar Masala is quite an amazingly easy recipe that is prepared with a few ingredients, a bit spiced with fabulous taste, the symbol of every Bihari house
Ingredients:
- 500g, peas frozen/fresh/canned
- 1 large-sized, onion sliced
- ½ cup, olive oil
- Salt to taste
- 1 tsp, crushed red chili
- 1 tsp, cumin powder
- 4-5 pcs, green chilies
- 1 tsp, crushed black pepper freshly crushed
How to make the Matar Masala?
- Heat the olive oil in a pressure cooker, put onion slices into the oil, and fry them till they turn light brown then put peas
- Fry them with onion for 3-4 minutes on medium-low flame
- Now add green chilies and further fry them for 2-3 minutes on medium-low flame
- Start to now add crushed red chilies, salt, and cumin powder
- Continuously keep on stirring on a low-medium flame
- Pour 1 cup of hot and boiled water and bring it to boil
- Close the lid of the pressure cooker and allow cooking for around 10 minutes over medium flame after whistling
- Let naturally release the pressure then open the lid
- Note, be careful using a pressure cooker, it makes your life easier but dangerous as well
- Towards the end add crushed black pepper and mix well
- How much want to keep thin or thick masala of the ghugni depends on your choice
- If you see ghugni becomes so dry, splash some water over matar masala then stir well and simmer for around 2 minutes
- Transfer to the serving bowl/plate,
- Ghugni is ready to hot serve with bread slices or even with Bihari dal chawal
- Note, Bihari or Bengali dal is typically very rainy and cooked with just 2 spices red chili powder and turmeric then tempered with cumin and whole red chilies and served with boiled rice which is normally Bihari/Bengali household traditional food
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