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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.
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