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A classic North Indian snack from Bihar and UP, this dish features fresh green peas sautéed with simple spices. It's a warm, savory, and comforting dish, perfect for breakfast or with evening tea.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
Cook the Green Peas
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A classic North Indian snack from Bihar and UP, this dish features fresh green peas sautéed with simple spices. It's a warm, savory, and comforting dish, perfect for breakfast or with evening tea.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 190.47 calories per serving with 7.67g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or side.
Finish and Garnish
Add one small boiled and cubed potato along with the green peas for a more filling version, known as 'Aloo Matar ki Ghugni'.
For a satvik version, omit the onion and garlic. Increase the amount of asafoetida slightly and add a pinch of grated ginger for flavor.
Increase the number of green chilies and add a pinch of black pepper powder along with the garam masala for extra heat.
Add 100g of small-cubed paneer in the last 2-3 minutes of cooking for a protein-rich variation.
Green peas are an excellent source of protein, which is essential for muscle repair, immune function, and maintaining overall body strength.
The high fiber content from peas aids in healthy digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish provides essential nutrients like Vitamin K, Vitamin C, manganese, and iron, which support bone health, boost immunity, and improve energy levels.
One serving of Hare Matar ki Ghugni contains approximately 190-210 calories, making it a relatively light and healthy snack or side dish. The exact count can vary based on the type and amount of oil used.
Yes, it is a very healthy dish. Green peas are a great source of plant-based protein, dietary fiber, vitamins (like K and C), and minerals. The recipe uses minimal oil and is packed with the goodness of fresh vegetables and spices.
Absolutely. If using frozen peas, you don't need to thaw them beforehand. Add them directly to the pan after sautéing the masala. You may need to reduce the cooking time by a few minutes as they cook faster than fresh peas.
Traditionally, Ghugni is enjoyed as a warm snack, often mixed with puffed rice (murmura) or served with a side of flattened rice (poha). It also works wonderfully as a vegetable side dish with roti, paratha, or puri.
Store any leftover Ghugni in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water and warm it in a pan over low heat or in a microwave.