Kolkata Street style Ghugni | Traditional Bengali recipe with street style serving | Yellow peas curry | Durga puja Special

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This yellow peas curry is very famous street food in kolkata. Its a nostalgia for me as I am from kolkata. I have lots of memory with this street food. In front of my school, there was a uncle (we called ghugni kaku) who was selling this ghugni which I like the most. But now I live so far from kolkata. So, now make it at home in my kitchen to give a lovely treat to myself . Its not a  hard recipe. Just follow the tips and here I have given the recipe for street style serving also which way I got it in kolkata.
Lets, go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 35 minutes

Serves            : 8 ~ 10 people


Ingredients:

  • Yellow Peas/Motor(Boiled)- 300 gram
  • Mustard Oil- 3 tablespoon
  • Ghee- 1 teaspoon
  • Whole spices,
    • Bay leaf- 2 pieces
    • Dry Red chilli- 2 pieces
    • Cinnamon stick- 1 piece
    • Green Cardamom- 3 pods
    • Clove- 3 pieces
    • Cumin Seeds- 1 teaspoon
  • Chopped Coconut- 1/2 cup
  • Chopped Onion- 1 cup
  • Ginger Garlic paste- 1.5 tablespoon 
  • Chopped Green chilli- 4~5 whole
  • Chopped Tomato- 2 medium
  • Cubed Potato- 1 large
  • Salt to taste
  • Sugar- 1 tablespoon
  • Turmeric Powder- 1 teaspoon
  • Kashmiri Red Chilli Powder- 1 teaspoon
  • Cumin Powder- 1 teaspoon
  • Coriander Powder- 1 teaspoon
  • Peas Stock as required
  • Coriander Leaves(finely chopped)- 1 handful
  • Garam Masala Powder- 1 teaspoon
  • Bhaja Masala Powder- 1 teaspoon
  • For Street Style Serving,(everything as per taste)
    • Bengali Bhaja Masala
    • Black Salt 
    • Chopped Onion
    • Chopped Green Chilli
    • Chopped Coriander leaves
    • Tamarind Chutney
    • Lemon pieces

How to Make:

  1. Heat oil in a wok. Add ghee. 
  2. Add chopped coconut to fry.
  3. Fry until golden in medium to low heat for 2 minutes(Continuous stir).
  4. Once done, take out from oil and keep aside.
  5. Add all whole spices in the leftover oil except cumin seeds. Fry for medium to low heat for 10 seconds.
  6. Then add cumin seeds. Fry for 20 seconds.
  7. Add chopped onion and fry for 5 minutes(until translucent).Season with salt.
  8. Add potato cubes. Fry in medium to low heat for 8 minutes or until it changes the colour.
  9. Add ginger garlic paste. Cook for a minute.
  10. Add chopped green chilli and stir for 1 minute.
  11. Add chopped tomato and cook for a minute. Keep the heat in medium.
  12. Add Turmeric powder followed by kashmiri red chilli powder. Mix & cook for 1 minutes.
  13. Add cumin & coriander powder. Give a good mix and add little hot water. Mix well.
  14. When dried up, add little more hot water. Add cook..
  15. Once spice cooked, add boiled matar/ yellow peas. Matar(peas) should be cooked well still separated. 
  16. Stir & cook for 2 minutes.
  17. Then pour peas stock. Season with sugar. Adjust the salt. Mixed well.
  18. Add fried coconut. Mix and cover to cook for 10 minutes.
  19. Add finely chopped coriander leaves. Mix well and keep the heat low.
  20. Finish with garam masala powder followed by bhaja masala powder. 
  21. Turn off the flame and give a 5 minutes rest time.
  22. Then ready to serve. You can serve it hot with bread/ ruti/ puri/ paratha/ puffed rice(Muri) etc.
  23. For street style serving,
    1. Serve ghugni.
    2. Sprinkle Bhaja masala.
    3. Drizzle tamarind chutney.
    4. Sprinkle chopped onion.
    5. Add green chilli chopped 
    6. Sprinkle chopped coriander leaves
    7. Add black salt.
    8. Little more bhaja masala on top.
    9. Serve with lemon piece.

My Tip: 

  • While cooking spices, don't add too much water at a time. Just add little by little as required.
  • I have socked the yellow peas(Matar) for overnight & then boiled with salt in pressure cooker for two whistle . Let the pressure release automatically. Save the stock for use..
  • Don't skip the step of stir cook of yellow peas. Stir fry of peas gives the perfect texture of the ghugni.
  • If you like , you can add sev on top for street style serving.

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