Ghugni (Dried Peas Curry)

I know… It’s been so long I posted any recipe. It was so hectic for last couple of weeks that I did not have any energy left to write a post at the end of the day. And I do not feel good about it. In order to feel rejuvenated and good I had to write a post to connect to the blog family I have here.

So, today I will be writing about one of the famous street food or side dish in Odisha, an eastern state in India. Yes, it’s ‘Ghugni’. Ghugni is nothing but dried peas or yellow peas curry in an onion-tomato based gravy.

Ghugni is used as a base in most of the ‘chat’ items and as a side dish with items like idly, vada etc.

Read on further for the recipe.


  1. Dried peas or ‘sukhi matar’ – 200 grams
  2. Curry paste – 1 tbsp
  3. Oil – 2 tsp
  4. Water – 4 cups
  5. Salt – to taste
  6. Ginger garlic paste – 2 tsp
  7. Turmeric – a pinch
  8. Tamarind juice – 2 tbsp
  9. Chopped onion for garnishing

Method of Preparation:

  1. Soak the dried peas in water overnight.
  2. In a pressure cooker, boil soaked peas in two cups of water with little salt and pinch of turmeric powder. Boil for 3-4 whistles.
  3. Take out the boiled peas in a bowl. I usually discard the water used for boiling peas.
  4. Now in the same pressure cooker, add oil. Once oil is hot enough, add the curry paste and ginger garlic paste and tamarind juice. Mix well. Add little water if required.
  5. Let oil be separated from the curry paste. Then add two cups of water.
  6. Let the water boil and then add the boiled peas to it.
  7. Cover the pressure cooker and boil it for one whistle on high flame. This helps the peas to absorb curry paste flavour completely.
  8. Switch off the flame after one whistle and let the pressure go on it’s own. It may take several minutes.
  9. After the pressure is gone, open the lid. Take out curry in a serving bowl, garnish with chopped raw onions and serve hot ghugni or yellow peas curry.

Aloo Korma

Recently for a family get-together I had been given the responsibility to prepare a curry from potato.

Dum aloo is a quite loved dish in our family. But I wanted to make something different. So, I decided to make aloo korma.

Read on for the recipe.


  1. Boiled and peeled medium sized potatoes – 5
  2. Onion (medium) – 2
  3. Tomato (big) – 1
  4. Cashews (whole) – 8
  5. Oil – 1 tbsp
  6. Ginger garlic paste – 2 tsp
  7. Turmeric powder – 1 tsp
  8. Cumin powder – 2 tsp
  9. Coriander powder – 3 tsp
  10. Chilli powder – 3 tsp
  11. Garam masala – 1 tsp
  12. Kasuri methi – 1 tbsp
  13. Fresh curd – 2 tbsp
  14. Water – 4 to 5 cups
  15. Fresh cream – for garnishing

Method of Preparation:

  1. Cut boiled potatoes into uneven pieces.
  2. Soak cashews in little water for 15 minutes.
  3. Cut onion and tomato into bigger chunks. In a blender blend onion, tomato and cashew pieces together till smooth paste.
  4. Heat oil in pan and once oil is hot enough, add our onion-tomato-cashew paste to it. Be careful as it splutters while adding to the oil.
  5. Stir for few minutes and then add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala. Mix everything nicely and then add kasuri methi. Mix again and let it cook till raw smell is not there.
  6. Stir in between and cook the spice mixture till it becomes thick and oil starts separating from it.
  7. Now put the flame in low and add curd. Mix well. Let the curd mix properly for few minutes. Keep the flame low.
  8. Now add 4-5 cups of water and bring it to a boil.
  9. Add cut potato pieces and let them absorb the gravy for around 15 minutes. Keep the flame on low medium. In between mash some potato pieces with back of a spatula. This helps I giving a thick and rich texture to our curry.
  10. Switch off the flame. Gravy consistency can be adjusted by adding or reducing water quantity.
  11. Garnish with fresh cream and serve hot with roti or paratha.