Here is a Northern India style matar ghugni recipe made using fresh green peas, potatoes, and spices.
- What is ‘Ghugni’?
- Ingredients You’ll Need
- Watch Ghugni Video
- Serving Suggestion
- Matar Ghugni Recipe
What is ‘Ghugni’?
Ghugni is the name of an Indian casserole made with fresh peas. It is a sweet, spicy, and savoury. Fresh green peas are the star of this vegan and gluten-free ghugni recipe.
There are various versions of the ghugni recipe popular across India. In Bengal, a ghugni is made with dried white peas (you can find the one-pot recipe in my cookbook ), whereas across North India, it is made during the winter season with fresh green peas like matar ka nimona or kachori .
Why You’ll Love Ghugni
- one-pot meal, easy to cook
- gluten, dairy, and nut-free
- wholesome and fulfilling
- lunchbox and meal-prep friendly
Ingredients You’ll Need
You need a few basic pantry staples for this matar ghugni recipe.
- Green Peas: A ghugni tastes best with fresh green peas. Fresh peas have a particular crunch and flavour to them. You can use frozen green peas if fresh aren’t available. Thaw and use them as suggested in the recipe.
- Vegetables: Onion, tomato, potato, spring onion, green chili
- Cooking Oil: We are using mustard oil for the extra kick in the flavour. Mustard oil lends a bold flavour to the dish. You can substitute it with ghee or coconut oil as well.
- Spices: Turmeric powder, red chili powder, cumin powder
- Other Ingredients: Ginger and garlic paste , salt, fresh coriander
Watch Ghugni Video
Serving Suggestion
Matar Ki Ghugni can be served for breakfast or as a snack, along with a cup of masala tea . At my home, we enjoy ghugni with toasted bread slices.
If you’re feeling particularly peckish , you can eat this with a half fry egg on top – a wholesome breakfast at its best.
In many parts of India, ghugni is popular street food. Served with a variety of lip-smacking toppings such as onions, grated radish, and maybe even a green chutney , very similar to a chaat.
Do you love fresh green peas? I’d love you to try this Matar Poha , Crispy Matar Kachori , or the Bihari Style Matar Ka Nimona
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Ingredients
- ▢ 500 Gram Green Peas (matar)
- ▢ 1 Cup Onion, fine chopped
- ▢ 1 Cup Potato, cut into cubes
- ▢ 1 Cup Tomato, fine chopped
- ▢ ¼ Cup Spring Onion, chopped
- ▢ 1 Green Chilli, chopped
- ▢ 1 teaspoon Ginger-Garlic Paste
- ▢ Salt To taste
- ▢ ½ teaspoon Red Chilli Powder
- ▢ 1 teaspoon Cumin Powder (jeera powder)
- ▢ ¼ teaspoon Turmeric Powder
- ▢ ¼ Cup Mustard Oil (sarson oil)
Ingredients For Garnish:
- ▢ ½ teaspoon Black Pepper Powder (kali mirch)
- ▢ Juice of half a lemon
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Heat a heavy bottom skillet or pan over high flame.
- Add all the ingredients and mix nicely. Reduce the heat to low. Cover the pan with a tight-fitting lid.
- Cook ghugni until peas and potatoes are tender. Taste and adjust the seasoning accordingly.
- Season with black pepper, lemon juice, and fresh coriander leaves.
- Serve Matar Ki Ghugni warm with a cup of tea.
Recipe Notes:
- If you are using frozen green peas, then cooking time may vary. Usually, frozen green peas take lesser time to cook.
- Adjust the number of green chilies as per personal taste preference.
- You can cook ghugni in a stovetop pressure cooker or instant pot as well. For instant pot, cook it in pressure cook mode for 6 minutes.
Nutrition
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Matar Ghugni Recipe
Ingredients
- 500 Gram Green Peas (matar)
- 1 Cup Onion, fine chopped
- 1 Cup Potato, cut into cubes
- 1 Cup Tomato, fine chopped
- ¼ Cup Spring Onion, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Ginger-Garlic Paste
- Salt To taste
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder (jeera powder)
- ¼ teaspoon Turmeric Powder
- ¼ Cup Mustard Oil (sarson oil)
Ingredients For Garnish:
- ½ teaspoon Black Pepper Powder (kali mirch)
- Juice of half a lemon
- handful of fresh coriander leaves, chopped
Instructions
- Heat a heavy bottom skillet or pan over high flame.
- Add all the ingredients and mix nicely. Reduce the heat to low. Cover the pan with a tight-fitting lid.
- Cook ghugni until peas and potatoes are tender. Taste and adjust the seasoning accordingly.
- Season with black pepper, lemon juice, and fresh coriander leaves.
- Serve Matar Ki Ghugni warm with a cup of tea.
Video
Notes
- If you are using frozen green peas, then cooking time may vary. Usually, frozen green peas take lesser time to cook.
- Adjust the number of green chilies as per personal taste preference.
- You can cook ghugni in a stovetop pressure cooker or instant pot as well. For instant pot, cook it in pressure cook mode for 6 minutes.
Nutrition
Crispy potatoes in a cheesy sauce, baked to a perfect shade of gold. Do we have your attention yet? This potato bake recipe will surely become a family favourite.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Potato Bake
- My Tried and True Tips
- Cheesy Potato Bake Recipe
This cheesy baking recipe is inspired by the famous continental dish potato au gratin. It is a delicious, comforting, gluten-free casserole of potatoes baked in a cheesy cream sauce.
Serve it with eggs and toasted bread slices for a tasty family breakfast.
If you haven’t tried the heavenly combination of potatoes in a creamy, cheesy sauce, I suggest you try this potato bake recipe immediately.
Ingredients You’ll Need
- Potato: Try to cut the potatoes into equal pieces for even cooking time. You can also use equal size baby potato or sweet potato for this recipe.
- Cream: I prefer using heavy cream for the white sauce. But you can use light or fresh cream as well. Amul, Mother Dairy, and De’lecta creams are perfect choices in India.
- Cheese: Pizza Cheese, mozzarella, or cheddar cheese works best for baking.
- Seasoning: I mix thyme, chilli flakes, and fresh parsley. But rosemary, oregano, sage, and a lot of fresh Italian basil also taste good with baked potatoes.
- Other Ingredients: Extra Virgin Olive Oil, Salt, & Pepper
How To Make Potato Bake
Step 1) Preheat oven to 180-degree Celsius.
Step 2) Combine cream and all the remaining ingredients except cheese in a mixing bowl. Whisk to mix nicely and make a sauce.
Step 3) Add diced potatoes to the cream mixture and stir to coat the potatoes with the sauce. Sprinkle grated cheese on top.
Step 4) Transfer the potato to the baking dish. Bake in the oven for 40 – 50 minutes or till potatoes are cooked, and a golden crust is formed on top.
My Tried and True Tips
- Can I make this dish with boiled potatoes? I would not recommend that. The flavour of cream sauce, herbs, and seasoning do not penetrate the boiled potatoes. You do not need to parboil or pre-cook the potatoes. While baking, the potatoes cook in the thick white sauce with a crusty layer of cheese on top.
- For the traybake recipe, use pizza cheese, mozzarella cheese, or any other grated cheese. Avoid cheese slices, as they won’t lend much taste and texture to the dish.
- Bake the potatoes till they are nicely cooked , and a golden crust is formed on top. The baking time may vary according to the variety of potatoes, portion, and oven size.
- I would recommend checking the potatoes after 30 minutes for doneness. If required, bake for a longer duration and shift them to the topmost rack during the last few minutes of baking to get a golden crust.
More Potato Recipes for you to try
- Potato Salad
- Shepherd’s Pie
- Potato Leek Soup
- Honey Chilli Potato
- Potato Cheese Balls
- Herb Roasted Potato
- Masala Baby Potato Roast
- Air Fryer Smashed Potato
Ingredients
- ▢ 2 Cup potato, diced
- ▢ 1 Cup heavy Cream (see Note 1)
- ▢ 1 tablespoon chopped garlic
- ▢ 1 tablespoon fresh thyme or dried thyme
- ▢ 1 teaspoon red chili flakes
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ ¼ Cup extra virgin olive oil
- ▢ ½ Cup pizza cheese, grated
Instructions
- Preheat oven at 180-degree Celsius. Grease a baking dish with a teaspoon of olive oil.
- Peel and dice the potatoes into bite size pieces.
- Combine cream and all the remaining ingredients except cheese in a mixing bowl. Whisk to mix nicely and make a sauce.
- Add diced potatoes in the cream mixture and stir to coat potatoes with the sauce. Sprinkle grated cheese on top.
- Transfer potato into the baking dish. Bake in the oven for 40 – 50 minutes or till potatoes are cooked and a golden crust is formed on top.
- Serve Potato Tray Bake with toasted focaccia bread and eggs of your choice.
Recipe Notes:
- Note 1) Use a good quality, unsweetened fresh or heavy cream for making cheesy potatoes.
- Add salt cautiously to the cream sauce, as cheese has a salty flavour.
- In my 52 litres OTG, the Indian variety of potatoes takes 60 minutes at 180-degree celsius in the middle rack to get perfectly baked with a gooey sauce and a golden crust on top.
Nutrition
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