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    Home » Vegetarian Side Dishes » Ghugni | Bihari Style Peas Potato Gravy

    Ghugni | Bihari Style Peas Potato Gravy

    Published: Jul 4, 2016 · Modified: Apr 6, 2024 by Srivalli · 8 Comments

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    When I was doing the Mega BM on Indian Regional Cuisine, for B I had so many dishes shortlisted with the help of my Bihari colleague. However as I was doing a series on Indian Bread, I had to drop out quite a few of them. Many got bookmarked and left for posterity. However, when it actually came to pick up some recipes again, I was lost. I had to go back to that linkup tool and check what I wanted to make. Since the time was so short I again had to resort to simpler dishes. I dotted down Ghugni and decided this simple Peas aloo Gravy was something I can pair with anything. Jayanthi's recipe reminded me of the recipe that my colleague shared.

    Ghugni is supposed to be an evening snack in the Eastern Parts of India. Traditionally only dried peas are used, some use Kala chana as well. Surprisingly it is served as a side along with puffed rice. Since my friend wasn't very clear on how exactly they ate, I forgot the details. One thing that left a lasting impression is that it is served with pooris.

    The recipe she shared was the same as I make for a peas potato gravy. Though I do remember she is more of a green chili person than a red chili. So when they have to use Red Chilies, they specially grind it fresh along with cumin and coriander and use it. Since I always stock ground red chili powder, coriander, and cumin powder that is made at home, I just used it. The only thing I skipped is the green chilies. To make it more Bihari, I had made these Sattu Kachoris as well.
    So, for the second day of Regional Cuisine of BM#66, under Bihar, I have Ghugni / Peas Potato Gravy
    Ghugni

    Ingredients Needed

    1 cup Peas Dried
    2 medium Potatoes
    2 medium Onions
    2 medium Tomatoes pureed
    1 tsp Ginger Garlic Paste
    1.5 tsp Red Chilli Powder
    1/2 tsp Coriander Powder
    1/2 tsp Cumin Powder
    A Pinch Turmeric powder
    1 tsp Garam Masala powder
    Salt to taste
    Water    as necessary
    1 inch Cinnamon
    2 nos Cardamom
    1 Bay leaf
    2 tsp Cooking Oil

    How to make Ghugni

    Wash Peas and change the water a couple of times. Soak overnight.

    Heat oil in a pressure cooker. Add the cinnamon stick, bay leaf, and green cardamom.

    When the cardamom is nice and plump, throw in the rest of the ingredients. Add the chopped onions, ginger garlic paste, soaked peas, cubed potatoes, tomato puree, and the spice powders and salt.

    Add sufficient water - about 3 to 3-1/2 cups. Mix well. Adjust seasoning.

    Cover and pressure cook for 3 whistles. Serve hot with pooris or rotis.

    I served with Sattu Kachori

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.

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    Ghugni | Bihari Style Peas Potato Gravy

    Ghugni is a Bihari Style Peas Potato Gravy, served mostly with pooris, goes very well with rotis and rice as well. This is made with dried peas.
    Course Main Dish - Gravies
    Cuisine Bihar
    By Cook Method Pressure Cooker
    Occasion Weekend Special
    By Diet Vegan, Vegetarian
    Dish Type Gravy Side Dishes
    Author Srivalli

    Ingredients

    • 1 cup Peas Dried
    • 2 medium Potatoes
    • 2 medium Onions
    • 2 medium Tomatoes pureed
    • 1 tsp Ginger Garlic Paste
    • 1.5 tsp Red Chilli Powder
    • 1/2 tsp Coriander Powder
    • 1/2 tsp Cumin Powder
    • A Pinch Turmeric Powder
    • 1 tsp Garam Masala Powder
    • Salt to taste
    • Water as required
    • 1 inch Cinnamon
    • 2 Cardamom
    • 1 Bay Leaf
    • 2 tsp Cooking Oil

    Instructions

    How to make Bihari Style Peas Potato Gravy

    • Wash peas and change water couple of times. Soak overnight.
    • Heat cooking oil in a pressure cooker. Add the cinnamon stick, bay leaf, and green cardamom.
    • When the cardamom is nice and plump, throw in the rest of the ingredients. Add the chopped onions, ginger garlic paste, soaked peas, cubed potatoes, tomato puree and the spice powders and salt.
    • Add sufficient water - about 3 to 3 & 1/2 cups. Mix well. Adjust seasoning.
    • Cover and pressure cook for 3 whistles. Serve hot with pooris or rotis.
    • I served with Sattu Ki Kachori.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    • Chilli Paneer Gravy
      Chilli Paneer Gravy ~ Restaurant Style Recipe
    • Zero Oil Kandhari Aloo
      Zero Oil Kandhari Aloo ~ No Oil Side Dish for Roti

    Reader Interactions

    Comments

    1. vaishali sabnani says

      July 05, 2016 at 3:51 am

      I believe the ghugni is made with a variety of peas..should try this one looks great.

      Reply
    2. Priya Suresh says

      July 05, 2016 at 11:35 am

      Would love to have this peas potato gravy just like a snack, anything with peas goes directly to my fav dish list.

      Reply
    3. Smruti Shah says

      July 05, 2016 at 7:52 pm

      I love Ghugni and your version looks really amazing. Nice recipe to enjoy with the Sattu kachori!

      Reply
    4. Pavani N says

      July 06, 2016 at 6:36 pm

      I love Ghugni, actually anything with peas or beans. That is a very yummy looking dish.

      Reply
    5. Nalini's Kitchen says

      July 07, 2016 at 9:45 am

      Delicious ghugni,made last week and we all loved it and had it as such as a snack.Must be a perfect accompaniment for the sattu kachori.

      Reply
    6. Sandhya Ramakrishnan says

      July 07, 2016 at 4:36 pm

      What a lovely recipe fro ghugni! So flavorful and would be great with kachoris.

      Reply
    7. Ritu Tangri says

      July 08, 2016 at 4:53 am

      Loved your thali having ghugni, sattu kachori and others... Could be a nice Sunday brunch

      Reply
    8. veena krishnakumar says

      July 29, 2016 at 1:52 pm

      We like ghugni and this has come out so well.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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