Fried Matar Masala Recipe - Yummy Traditional

Fried Matar Masala Recipe

Fried matar masala 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 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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Here is my recipe video for Matar Masala:

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 crush the black pepper in a mortar or pepper crusher

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 


Fry matar with onion for 4-5 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 transfer to the serving bowl,matar masala is ready to serve

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

how to make fried matar masala

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 

  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 Masala?
  1. 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
  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 add crushed red chilies, salt, and cumin powder
  5. Continuously keep on stirring on a low-medium flame
  6. Pour 1 cup of hot and boiled water and bring it to boil
  7. Close the lid of the pressure cooker and 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 depends on your choice
  12. If you see ghugni becomes so dry, splash some water over matar masala then stir well and simmer for 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 tempered with cumin and whole red chilies and served with boiled rice which is normally Bihari/Bengali household traditional food
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