Green Peas Ghughni

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Green Peas Ghughni


Green peas are abundant in winters, so making matar ghughni is essential  Ginger is a key ingredient for this recipe as it helps in digestion.  It is a very good option for breakfast with any namkeen and toast. And leftovers can be used to make stuffed parantha, poori, tikki or kachori.   

Cooking Time

Preparation Time :5 Min

Cook Time : 5 Min

Total Time : 10 Min


Serves : 2
  • 2 cups green peas washed

  • 1 inch ginger chopped

  • 1/2 teaspoon oil

  • 1/2 teaspoon jeera

  • 1 pinch hing / asafoetida

  • 1/2 teaspoon red chilli powder

  • 1/4 teaspoon haldi powder

  • 1 teaspoon dhaniya powder

  • 1/2 teaspoon garam masala

  • 2 teaspoon cream

  • 1 green chilli finely chopped

  • 2 tablespoon coriander leaves chopped

  • 1/2 teaspoon salt or to taste

  • 1/4 teaspoon sugar (optional)


  • Heat oil in a pan add jeera and hing to it, cook for few seconds then add ginger and green chillies.
  • Add the peas, red chilli powder, turmeric powder, coriander powder, salt and 2 teaspoon of water to it.
  • Cook for 5 minutes, slightly covered, to retain the green colour of peas, stirring and checking in between.
  • When done add cream and garam masala and mix well.
  • Garnish with coriander leaves and Serve hot.
  • My Tip- we can add 2 pinches of sugar as per the taste , it helps in retaining green colour of peas