Indian Matar Ghugni Recipe

Green peas: Fresh or frozen, these are the main ingredient providing a sweet and tender texture.

Oil: Used for sautéing and cooking the spices.

Cumin seeds: Adds a warm, earthy flavor when spluttered in hot oil.

Onion: Finely chopped to form the base of the dish, adding sweetness and depth.

Ginger garlic paste: A blend of ginger and garlic that infuses the dish with a pungent and aromatic flavor.

Tomatoes: Pureed to create a rich and tangy sauce.

Turmeric powder: Adds a golden color and a subtle earthy flavor.

Red chili powder: Provides heat and a vibrant red color.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Salt: Enhances all the flavors in the dish.

Coriander leaves: Chopped and used as a fresh garnish to add a burst of color and flavor.

When sautéing the onions, make sure to cook them until they are a deep golden brown. This step is crucial as it develops a rich, caramelized flavor that forms the base of the dish. If the onions are undercooked, they can impart a raw taste to the Matar Ghugni. Additionally, when adding the ginger garlic paste, ensure you sauté it just long enough to remove the raw smell but not so long that it burns. This will enhance the overall aroma and depth of the dish.

• green peas - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a good alternative.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• onion - Substitute with shallots: Shallots have a milder taste and can be used to achieve a similar flavor profile.

• ginger garlic paste - Substitute with minced ginger and garlic: Freshly minced ginger and garlic can be used in equal parts to replace the paste.

• pureed tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar consistency and flavor.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in the same quantity.

• garam masala - Substitute with curry powder: Curry powder has a different flavor profile but can provide a similar complexity.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• coriander leaves - Substitute with parsley: Parsley can provide a similar fresh, herbaceous note.

• Allow the Matar Ghugni to cool down to room temperature before storing. This helps in maintaining the texture and flavor.
• Transfer the cooled Matar Ghugni into an airtight container. Make sure the container is clean and dry to avoid any contamination.
• For short-term storage, place the container in the refrigerator. The Matar Ghugni will stay fresh for up to 3-4 days.
• If you plan to store it for a longer period, consider freezing. Portion the Matar Ghugni into smaller containers or freezer-safe bags. This makes it easier to thaw only what you need.
• Label the containers or bags with the date of preparation. This helps in keeping track of its freshness.
• When freezing, ensure there is some space left in the container or bag to allow for expansion.
• To reheat, thaw the Matar Ghugni in the refrigerator overnight. You can also use the defrost setting on your microwave for a quicker option.
• Reheat the thawed Matar Ghugni in a pan over medium heat. Add a splash of water if needed to bring it back to the desired consistency.
• Garnish with fresh coriander leaves before serving to revive its vibrant flavor and appearance.

• Stovetop Method: Place the leftover matar ghugni in a pan. Add a splash of water or vegetable broth to prevent it from drying out. Heat on medium, stirring occasionally, until it's warmed through. This method helps retain the texture and flavor of the green peas and spices.

• Microwave Method: Transfer the matar ghugni to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, stirring halfway through. Adjust the time as needed until it's evenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the matar ghugni in an oven-safe dish and cover with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until it's thoroughly warmed. This method is great for reheating larger quantities.

• Steaming Method: Place the matar ghugni in a heatproof bowl that fits into your steamer. Steam for about 5-7 minutes or until it's heated through. This gentle method preserves the moisture and texture of the peas and spices.

• Instant Pot Method: Use the sauté function on your Instant Pot. Add the matar ghugni and a splash of water or broth. Stir occasionally and heat until it's warmed through. This method is quick and efficient, especially if you already have your Instant Pot out.

• Pan: Use a pan to cook the ingredients and bring out the flavors.

• Spatula: A spatula will help you stir and sauté the ingredients evenly.

• Knife: A knife is essential for finely chopping the onions and coriander leaves.

• Cutting board: Use a cutting board to safely chop the onions and coriander leaves.

• Measuring cups: Measuring cups will ensure you use the correct amount of green peas and pureed tomatoes.

• Measuring spoons: Use measuring spoons to accurately measure the spices and oil.

• Lid: A lid is necessary to cover the pan and cook the peas until they are tender.

• Bowl: A bowl can be used to hold the chopped onions and coriander leaves before adding them to the pan.

• Blender: A blender can be used to puree the tomatoes if you are using fresh ones.

• Serving spoon: Use a serving spoon to dish out the Matar Ghugni when it's ready to be served.

Use frozen peas: Using frozen peas instead of fresh ones can save you time on shelling and cleaning.

Pre-made ginger garlic paste: Opt for store-bought ginger garlic paste to skip the hassle of making it from scratch.

Canned tomato puree: Use canned tomato puree to cut down on the time needed to puree fresh tomatoes.

Pre-chopped onions: Purchase pre-chopped onions to save time on chopping.

Batch cooking: Cook a larger quantity and store portions in the freezer for quick future meals.