HOW TO MAKE GHUGNI WITHOUT ONION AND GARLIC

Ghugni is a flavorful and comforting curry made with boiled Yellow peas, aromatic spices, and a rich masala base. This no onion, no garlic version of ghugni is simple, wholesome, and packed with traditional flavors. Cooked in fragrant Mustard oil and finished with warming spices, this recipe is perfect for fasting days, festive meals, or anyone who prefers a satvik-style preparation.

This homemade ghugni pairs wonderfully with Puri, Pav, or crispy Odia bara, making it a delicious breakfast, evening snack, or light meal.

HOW TO MAKE GHUGNI WITHOUT ONION AND GARLIC – STEP BY STEP RECIPE

1. Boil the soaked Matar

• Soak 300 grams of Yellow peas (matar) in enough water overnight.
• Drain the soaked matar and transfer it to a pressure cooker.
• Add 1 potato, salt and enough fresh water to cover the matar by about 1–2 inches
• Close the lid and pressure cook for 3 whistles on medium heat.
• Turn off the heat and let the pressure release naturally before opening the cooker.
• Take out the potato and cut in into cubes.

2. Prepare the Masala

• In a bowl, take
  • 1½ teaspoon of Cumin seeds
  • 1 teaspoon Coriander seeds
  • 2 pieces (1-inch each) Cinnamon
  • 2 Cardamom
  • 2 to 3 Dry red chillies
  • 1 teaspoon chopped Ginger
• Add a little water and soak the spices for 15 minutes.
• Transfer the soaked spices along with the water to a mixer grinder.
• Grind into a smooth masala paste.

3. Fry the Masala

• Heat 2 tablespoons of mustard oil in a kadai.
• Once the oil is hot, add 2 bay leaves and 1 teaspoon of cumin seeds(jeera).
• When the cumin seeds start to splutter, add the prepared masala paste.
• Add chopped tomatoes, 1 teaspoon of sugar, 1/2 teaspoon of turmeric powder and salt to taste.
• Fry everything together until the tomatoes blend well with the masala and the oil starts to separate from the masala.

4. Cook the Ghugni

• Add the boiled potato cubes to the prepared masala and fry for 1–2 minutes.
• Add the boiled Yellow peas (matar) and gently mix everything together.
• Cover the kadai with a lid and cook for 10–15 minutes so the flavors blend well.

5. Final Garnish

• Open the lid and add
  • chopped green chillies
  • 1/2 teaspoon of chat masala powder
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of roasted cumin powder
• Mix everything well with the ghugni.
• Simmer for 2 minutes more and switch off the heat.
• Cover the ghugni and let it rest for 5 minutes before serving.

6. Serve Ghugni

• Open the lid and add a handful of freshly chopped coriander leaves.
• Mix well with the ghugni.
• Serve with puri, Odia biri bara, pav etc.

HOW TO MAKE GHUGNI WITHOUT ONION AND GARLIC – WATCH VIDEO