Ghugni
This spiced yellow pea and potato curry is a comforting and aromatic Bengali street food classic.
👩🍳 Process
Heat mustard oil in a wok. Add the cubed potatoes and fry until light brown. ▶ 2:07
Remove the fried potatoes from the oil. In the same oil, add dry red chili and cumin seeds for tempering. ▶ 2:32
Add the sliced onions and fry on medium heat until golden reddish-brown. ▶ 3:23
Add ginger and garlic paste. Sauté well to remove the raw smell. ▶ 3:39
Mix in the onion paste and continue to sauté. ▶ 3:52
Add tomato paste and fry the mixture together. ▶ 4:11
Add salt and sugar. Mix thoroughly with the spices. ▶ 5:07
Mix the dry spice powders (cumin, turmeric, red chili) with a little water to form a paste. Pour into the wok, mix, and cook covered on low heat for 2-3 minutes until oil separates. ▶ 5:27 3 min · low
Add the fried potatoes and boiled yellow peas, mixing them well with the cooked spice gravy. ▶ 5:55
Add water, mix well, cover, and let it simmer on medium-low heat for 5-6 minutes. ▶ 6:49 6 min · medium-low
Stir, turn off the heat, cover, and let it rest for 5 minutes. ▶ 7:09 5 min
Serve the hot Ghugni in a bowl, squeeze fresh lemon juice over it, garnish with chopped onions, green chilies, coriander leaves, and sprinkle with bhaja moshla. ▶ 8:25
💡 More tips
- The boiled yellow peas should be soft but not completely mashed or mushy.
