bihariEasyveganvegetariangluten freedairy free

Aloo Ghugni

Name: Aloo Ghugni
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 1 cup white chickpeas (dried, soaked overnight and drained); 2 pcs potato (medium, boiled, peeled and cubed); 1 tbsp oil; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 1 pcs tomato (medium, finely chopped); 0.5 tsp salt; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin seeds; 1 tsp cumin powder (roasted); 1 tsp tamarind paste; 1 tbsp lemon juice; 2 pcs green chili (finely chopped for garnish); 2 tbsp coriander leaves (finely chopped for garnish); 0.5 tsp chaat masala; 2 cup water (for cooking chickpeas)

RATING

4.3/5(28)

TASTE SCORE

7/10

A hearty Bihari street-food classic where tender boiled potatoes meet white chickpeas in a tangy, spiced gravy. This lip-smacking curry is finished with a splash of lemon, crunchy onions, and a sprinkle of chaat masala, making it a perfect evening snack or a satisfying weekend brunch.

PREP

10m

COOK

35m

SERVES

1 KATORI

214 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak chickpeas overnight.
Wash the dried white chickpeas and soak them in enough water for 8 hours or overnight. Drain the water before cooking.
TIPSoaking reduces cooking time and makes chickpeas easier to digest.
pressure cook · ~20 min
Boil chickpeas and potatoes.
1.Add soaked chickpeas to a pressure cooker with 2 cups water, a pinch of salt, and turmeric powder.
2.Place a small bowl above the chickpeas and add the whole potatoes to it for simultaneous steaming.
3.Pressure cook for 4 to 5 whistles until chickpeas are soft and potatoes are tender.
4.Let the pressure release naturally, remove potatoes, peel and cube them.
temper · ~5 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle until aromatic.
3.Add chopped onions and sauté until soft and translucent.
TIPDon't brown the onions too much; Bihari ghugni prefers softer, pale onions.
saute · ~7 min
Build the spicy tomato base.
1.Add ginger paste and garlic paste; sauté for 1 minute until the raw smell fades.
2.Stir in the chopped tomatoes and cook until they turn mushy and oil starts to separate.
3.Add red chili powder, roasted cumin powder, and remaining salt. Mix well.
simmer · ~15 min
Simmer the ghugni until thick.
1.Pour the boiled chickpeas along with their cooking water into the pan.
2.Add the cubed boiled potatoes.
3.Stir in the tamarind paste and mix gently to avoid breaking potatoes.
4.Bring to a boil, then lower heat and simmer uncovered for 10-15 minutes to thicken the gravy.
TIPMash a few potato cubes against the pan to thicken the gravy naturally.
assemble
Finish with lemon and fresh garnishes.
Turn off the heat. Squeeze fresh lemon juice over the curry and stir lightly. Transfer to a serving bowl.
garnish
Load up with fresh toppings and serve hot.
1.Generously top with raw finely chopped onion.
2.Sprinkle chopped green chilies and fresh coriander leaves.
3.Dust with a pinch of chaat masala right before eating.
4.Serve hot with puffed rice or toasted bread.
TIPThe crunchy raw onions and chaat masala are what make street-style ghugni irresistible.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak chickpeas for at least 8 hours to ensure even cooking and a creamy texture.
2
Pressure cook chickpeas until very soft — they should mash easily between your fingers.
3
Use the reserved chickpea cooking water to build the gravy; it adds body and deep flavor.
4
Add tamarind paste at the end of simmering to retain its tangy punch without dulling.
5
Mash a few potato cubes directly in the pan to naturally thicken the gravy.
6
Sprinkle chaat masala and raw onions just before serving to preserve their crunch and tang.
7
Leftover ghugni can be refrigerated for 2 days; the flavors meld and taste even better.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier

Add 1/2 teaspoon of green chili paste while sautéing the onions, and double the red chili powder. Perfect for those who love intense heat.

Low Oil

Low-Oil

Reduce oil to 1/2 tablespoon and dry-roast the cumin seeds before adding. Use a non-stick pan. Ideal for a lighter, everyday version.

Jain

Skip the garlic and onions in the tempering; use asafoetida (hing) instead. Replace onions in the garnish with chopped cucumber. Suitable for Jain dietary restrictions.

High Protein

High-Protein

Mix in 1/2 cup of cooked green peas along with the potatoes. Garnish with a dollop of yogurt for extra protein and creaminess.

Vegan

This recipe is naturally vegan — simply ensure any bread served alongside is vegan-friendly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

White chickpeas are an excellent source of plant-based protein, making this dish a satisfying and meat-free protein boost.

✓

High in Dietary Fiber

Both chickpeas and potatoes provide significant dietary fiber, supporting healthy digestion and prolonged satiety.

✓

Good Source of Iron

Chickpeas are naturally rich in iron. The vitamin C from lemon juice and tamarind helps enhance iron absorption.

✓

Low in Saturated Fat

With only a tablespoon of oil, this dish is very low in saturated fat while being full of flavor.

QUESTIONS?

Frequently asked questions

Yes, use 2 cups of canned chickpeas (drained and rinsed). Skip the pressure-cooking step and add them directly to the pan. Simmer for only 5-7 minutes to blend flavors.