Matar Ki Ghugni (Banarasi Style Hare Matar Snack)

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🍳 Method

1️⃣ Temper the Oil

Heat oil in a heavy-bottomed pan over medium heat.
Add cumin seeds and allow them to sizzle.

2️⃣ Sauté the Aromatics

Add chopped garlic and sauté briefly until golden and fragrant.
Be careful not to burn it.

3️⃣ Add the Vegetables

Toss in chopped green chilies, fresh peas, and diced potatoes.
Mix well to coat everything in the flavored oil.

4️⃣ Cook the Ghugni

Sauté for 5–7 minutes on medium heat until peas develop a light crust.
Add salt, cover, and cook on low heat for 8–10 minutes until potatoes and peas are tender.
Sprinkle a little water if the mixture looks too dry.

5️⃣ Finish the Dish

Remove the lid and cook for another minute to evaporate excess moisture.
Stir in fresh coriander leaves.

6️⃣ Serve

Transfer to a serving bowl while hot.
Generously garnish with crispy nylon sev for texture contrast.

💡 Tips

• Cut potatoes very small so they cook evenly with peas

• Mustard oil gives the most authentic flavor

• Add lemon juice or chaat masala before serving for extra tang

• Frozen peas can be used — soak in warm water for 5 minutes first