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A hearty and rustic curry from Bihar made with black chickpeas and potatoes, simmered in a fragrant onion-tomato gravy. This comforting one-pot dish is perfect with puffed rice or rotis.
For 4 servings
Soak the Chickpeas
Pressure Cook Chickpeas and Potatoes
Prepare the Masala Base
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A hearty and rustic curry from Bihar made with black chickpeas and potatoes, simmered in a fragrant onion-tomato gravy. This comforting one-pot dish is perfect with puffed rice or rotis.
This bihari recipe takes 60 minutes to prepare and yields 4 servings. At 365.6 calories per serving with 12.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook Aromatics and Spices
Combine and Simmer
Garnish and Serve
You can make this recipe with dried white peas (safed matar) or even chickpeas (chole) for a different texture and flavor.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the other spices.
For a satvik version, omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil and proceed with the tomatoes and spices.
Incorporate other vegetables like carrots or green peas. Add them to the pressure cooker along with the potatoes.
Kala chana is a powerhouse of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The combination of chickpeas and potatoes provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes and chickpeas offer complex carbohydrates that provide sustained energy release, keeping you full and energized for longer periods.
This dish is a good source of essential minerals like iron, which is vital for blood health, and manganese, which plays a role in bone formation and metabolism.
Yes, Aloo Ghugni is a nutritious dish. The black chickpeas are an excellent source of plant-based protein, dietary fiber, and iron. The potatoes provide complex carbohydrates for energy. It is a well-balanced, wholesome meal.
A single serving of Aloo Ghugni (approximately 1.5 cups or 350g) contains around 350-400 calories, depending on the amount of oil used. It's a satisfying and moderately caloric main dish.
Yes, you can. Cook the soaked chickpeas and potatoes in a large, heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the chickpeas to become tender. Ensure you add enough water to prevent it from drying out.
Traditionally in Bihar, Ghugni is served with puffed rice (muri or murmura), chopped onions, and a squeeze of lemon. It also pairs wonderfully with roti, paratha, poori, or plain steamed rice.
Leftover Aloo Ghugni can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; you may need to add a splash of water when reheating.