Matar ki Ghugni is delicious quick North Indian snack of peas tossed with or without potatoes, tempered with basic spices and seasonings. Matar Ki Ghugni which also called as Matar ki Ghugri makes a perfect snack, we often enjoy it even during breakfast. This lovely Hare Matar Ki Ghugni is almost everyday affair at out homes during winters when fresh peas are flowing much in markets. This ghughni makes wonderful winter snack or you can also make it as a quick breakfast recipe. This lip smacking Peas recipe is ready under 20 minutes. We can enjoy this nosh throughout the year as frozen peas are available in plenty. Do give it a try , you will love it 🙂
I know fresh peas are not in season now, but will show up with some easy and interesting ready in few minutes recipes made out of green peas. Matar ki Ghugni is one of them.
There are often such days where you do not feel like walking up to the kitchen or maybe you do not feel like eating any Masaledaar khana. However, still you desire to eat something worth the meal and something that makes you feel full. And that’s the time where you can quickly peel off the peas, you can simply just get it done in no time.
Or if you are feeling like taking a quick grab of something spicier and chatpata with Tea Matar ki Ghugni is the best to compliment your cup of tea.
I find making Hare Matar ki Ghugni a lot easier and convenient. Like, if you have just made Dal Chawal and have had a busy day, you can instantly make this Matar ki Ghugni and have a complete meal. Dal Chawal and Matar ki Ghugni is a perfect Banarasi khana, a true comfort meal for winters.
Furthermore, if your little superman or young princess does not like green peas then for them there’s already a cherry on the top. Because, straight away they have an option of just picking up the Aloo cubes from this Ghugni.
Matar is a frequent guest at our table. Methi Matar Malai, Soya Keema Matar Kofta, Achaari Matar Paneer, Hari Matar Ke Pakode, Matar aur Paneer Ke kabab, Tamatar Matar Gosht Matar Ka Nimona Mixed Veg Paneer Bread Pakoda are big hits consistently. Oh! how can I forget to mention our love for Matar Ki Kachori, it’s my daughter’s all time favourite snack for evening.
Coming to the ingredients I have already mentioned two ingredients here i.e. green peas and potatoes. Mentioning the rest of the ingredients, they are garlic cloves, green chilies and cumin seeds, salt, cracked black pepper, lemon juice, mustard oil, coriander leaves. Every ingredient contributes its taste and flavor naturally in the Matar ki Ghugni. You can also serve it with regular chapati/roti and you can also pack this in lunch for your kids and family as it is 100% healthy and fulfilling.
You have a choice for making this ghugni as an absolutely no garlic recipe, and add grated ginger to it. It will be a perfect no onion no garlic snack or a meal for you all. Also, you can add little red chilli powder for more spicy touch. Indeed, you are free to make variations as per the liking, just make sure that adding too many ingredients to it will turn ghugni into matar ki sabzi and the essence of ghugni will be lost.
Can we use frozen peas to make Matar Ki Ghugni?
Yes, surely we can use frozen peas also, to make lovely Matar ki Ghugni. If you have already stocked up your freezer with frozen peas, then , just thaw and toss as per the recipe and enjoy it.
There are ways and choices of making this Matar ki Ghugni, if you hail from north India specifically from Uttar Pradesh you are surely knowing what Matar ki Ghugni is.
Difference between Matar Ki Ghugni and Matar Ki Sabzi:
Although, we all have differences in the ingredients or taste yet at the end the taste meets up our tradition. But I adding anything except green peas and potato will clearly make it a sabzi. For example, if you are adding Tomatoes or Onions will not give the authentic taste of the North India bound Matar ki Ghugni rather it will be aloo matar ki sabzi 🙂
Also Ghugni is also referred to the white Pea savory which does not make a use of potatoes.It is served with coriander leaves and sliced onions with drops of lemon juice on it, but that is completely different and unique too. On the other side I’ll strongly suggest you to try out Matar ki Ghugni because I am quite sure that it will soon be added in your favorite dishes list.
Let us quickly now go through the list of ingredient and method J
2 cups, green peas, shelled
1 ¼ cup, potatoes, cubed (1 ½ centimeter sized)
4 garlic cloves, coarsely crushed
2-3 green chilies (you may adjust it accordingly)
1 teaspoon, cumin seeds
Freshly cracked black pepper to taste
Lemon juice (I have taken 1 large tablespoon)
2-3 tablespoons, mustard oil
2 tablespoons, coriander leaves, finely chopped
Salt to taste
In a kadhai or heavy bottom pan, heat oil until smoky.
Add cumin seeds and allow it to crackle.
Add crushed garlic and coarsely crushed green chilies. Fry for few seconds until aromatic.
Do not burn.
Add potatoes and sauté on high for a minute.
Add green peas (Matar) and sauté both together for a minute. Now add salt and mix.
Cover and cook on low for 10 minutes or until potatoes and peas are done well.
Add freshly cracked pepper and mix.
Sprinkle lemon juice and toss coriander leaves
Matar ki Ghugni is ready to serve
Enjoy it as a snack or with pooris. You can also relish it along with Dal and Rice