Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video
Matar Masala is quite an amazing and easy recipe that is prepared with a few ingredients, a bit spiced, with a fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.
Out of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a 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. 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 medium hot oil.
Sauté the onion slices.s
Once the onion slices turn lightly golden. en.
Put peas in the pot
Put peas in the pot
Fry the master with onion for 4-5 minutes.tes
Add green chilies to the matter.
Add green chilies to the matter.
Further, fry them for 2 min. utes.
Keep mixing by adding all dry spices.
Once it is roasted well
Pour 1 cup of water into the ghugni
Pour 1 cup of water into the ghugni
Bring the matter to a boil, and allow it to cook till turns sof.t
Remove the lid, and you can see the water has evaporated from the green peas.
Now add black pepper powder.
Stir to mix well, splash some water, and simmer it for about 2-3 minutes over a very low flame.
Now add black pepper powder.
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Stir to mix well, 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 a straightforward 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 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 the onion for 3-4 minutes on a 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 stirring on a low-medium flame
- Pour 1 cup of hot and boiled water and bring it to a boil
- Close the lid of the pressure cooker and allow cooking for around 10 minutes over medium flame after whistling
- Let it 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 thin or thick you want the ghugni depends on your choice
- If you see the ghugni becomes too 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 serve hot with bread slices or even with Bihari dal chawal
- Note: Bihari or Bengali dal is typically very runny 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 in a Bihari/Bengali household
*Not to be duplicated, rewritten, or published without permission.
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